Publicacions en col·laboració amb investigadors/es de Instituto de la Grasa (11)

2015

  1. Thermochemical and biochemical conversion of olive stones

    Agricultural Wastes: Characteristics, Types and Management (Nova Science Publishers, Inc.), pp. 61-85

2014

  1. Stress-dependent regulation of 13-lipoxygenases and 13-hydroperoxide lyase in olive fruit mesocarp

    Phytochemistry, Vol. 102, pp. 80-88

2013

  1. De novo assembly and functional annotation of the olive (Olea europaea) transcriptome

    DNA Research, Vol. 20, Núm. 1, pp. 93-108

2012

  1. Molecular cloning, functional characterization and transcriptional regulation of a 9-lipoxygenase gene from olive

    Phytochemistry, Vol. 74, pp. 58-68

  2. Thermal inactivation kinetics of recombinant proteins of the lipoxygenase pathway related to the synthesis of virgin olive oil volatile compounds

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 26, pp. 6477-6482

2011

  1. Effect of different environmental stresses on the expression of oleate desaturase genes and fatty acid composition in olive fruit

    Phytochemistry, Vol. 72, Núm. 2-3, pp. 178-187

2010

  1. Isolation, expression, and characterization of a 13-hydroperoxide lyase gene from olive fruit related to the biosynthesis of the main virgin olive oil aroma compounds

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 9, pp. 5649-5657

  2. Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 20, Núm. 4, pp. 284-294

2009

  1. Expression analysis identifies FAD2-2 as the olive oléate desaturase gene mainly responsible for the linoleic acid content in virgin olive oil

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 14, pp. 6199-6206

  2. Functional characterization of two 13-lipoxygenase genes from olive fruit in relation to the biosynthesis of volatile compounds of virgin olive oil

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 19, pp. 9097-9107

  3. Low-fat dairy products and blood pressure: Follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study

    British Journal of Nutrition, Vol. 101, Núm. 1, pp. 59-67