Publikationen, an denen er mitarbeitet FRANCISCO ESPÍNOLA LOZANO (37)

2024

  1. Biocidal and synergistic effect of three types of biologically synthesised silver/silver chloride nanoparticles

    World Journal of Microbiology and Biotechnology, Vol. 40, Núm. 1

2023

  1. Ag(I) Biosorption and Green Synthesis of Silver/Silver Chloride Nanoparticles by Rhodotorula mucilaginosa 1S1

    Nanomaterials, Vol. 13, Núm. 2

2022

  1. Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace

    Antioxidants, Vol. 11, Núm. 2

2021

  1. Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

    Molecules (Basel, Switzerland), Vol. 26, Núm. 5

2020

  1. Characterization of the lignocellulosic and sugars composition of different olive leaves cultivars

    Food Chemistry, Vol. 329

  2. Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids

    Food Chemistry, Vol. 320

  3. Elaboration of extra-virgin olive oils rich in oleocanthal and oleacein: pilot plant’s proposal

    European Food Research and Technology, Vol. 246, Núm. 7, pp. 1459-1468

  4. Valorization of olive mill leaves through ultrasound-assisted extraction

    Food Chemistry, Vol. 314

2019

  1. Aplicación de la metodología de superficies de respuesta en la elaboración de aceites de oliva vírgenes

    Aldaba (Ayuntamiento de Martos), Núm. 45, pp. 80-94

  2. Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

    Journal of Food Quality, Vol. 2019

  3. Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 4

  4. Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions

    Food Chemistry, Vol. 293, pp. 161-168

  5. Fresh and aromatic virgin olive oil obtained from arbequina, koroneiki, and arbosana cultivars

    Molecules, Vol. 24, Núm. 19

  6. Integrated process for sequential extraction of bioactive phenolic compounds and proteins from mill and field olive leaves and effects on the lignocellulosic profile

    Foods, Vol. 8, Núm. 11

  7. Optimization of oleuropein and luteolin-7-o-glucoside extraction from olive leaves by ultrasound-assisted technology

    Energies, Vol. 12, Núm. 13

  8. Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status

    Bioresource Technology, Vol. 280, pp. 459-477

2018

  1. Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans

    LWT - Food Science and Technology, Vol. 90, pp. 22-30

  2. Eliminación de metales pesados

    Ecuaciones y cálculos para el tratamiento de aguas (Paraninfo), pp. 425-435

  3. Industrial production of a balanced virgin olive oil

    LWT, Vol. 97, pp. 588-596

  4. Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils

    Grasas y aceites, Vol. 69, Núm. 2