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Daniel Martín Vertedor
Daniel Martín Vertedor
​Scientific and Technological Research Center of Extremadura (CICYTEX)
在 juntaex.es 的电子邮件经过验证 - 首页
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Phenolic compounds and antioxidant capacity of virgin olive oil
MN Franco, T Galeano-Díaz, Ó López, JG Fernández-Bolaños, J Sánchez, ...
Food chemistry 163, 289-298, 2014
2042014
Application of phenolic compounds for food preservation: Food additive and active packaging
S Martillanes, J Rocha-Pimienta, M Cabrera-Bañegil, D Martín-Vertedor, ...
Phenolic compounds-biological activity 3 (8), 39-58, 2017
1472017
Global warming affects phenology and voltinism of Lobesia botrana in Spain
D Martín‐Vertedor, JJ Ferrero‐García, LM Torres‐Vila
Agricultural and Forest Entomology 12 (2), 169-176, 2010
1192010
Chemical composition of virgin olive oils according to the ripening in olives
MF de Mendoza, CDM Gordillo, JM Expóxito, JS Casas, MM Cano, ...
Food chemistry 141 (3), 2575-2581, 2013
892013
Bioavailability of bioactive molecules from olive leaf extracts and its functional value
D Martín‐Vertedor, M Garrido, JA Pariente, J Espino, J Delgado‐Adámez
Phytotherapy Research 30 (7), 1172-1179, 2016
572016
Assessing mass trapping efficiency and population density of Cerambyx welensii Küster by mark-recapture in dehesa open woodlands
LM Torres-Vila, Á Sanchez-González, F Ponce-Escudero, ...
European Journal of Forest Research 131, 1103-1116, 2012
552012
Phenolic Compounds—Biological Activity
S Martillanes, J Rocha-Pimienta, M Cabrera-Bañegil, D Martín-Vertedor, ...
IntechOpen Limited, 39-58, 2017
452017
Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste
M Cabrera-Bañegil, T Schaide, R Manzano, J Delgado-Adámez, ...
Food chemistry 233, 164-173, 2017
442017
Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives
F Pérez-Nevado, M Cabrera-Bañegil, E Repilado, S Martillanes, ...
Food Control 94, 22-29, 2018
432018
Chemical composition and bioactivity of essential oils from flower and fruit of Thymbra capitata and Thymus species
J Delgado-Adámez, M Garrido, ME Bote, MC Fuentes-Pérez, J Espino, ...
Journal of Food Science and Technology 54, 1857-1865, 2017
422017
Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the south-west of Spain
MN Franco, T Galeano-Díaz, J Sánchez, C De Miguel, D Martín-Vertedor
Journal of oleo science 63 (2), 115-125, 2014
422014
Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds
J Delgado-Adámez, MNF Baltasar, MCA Yuste, D Martín-Vertedor
Journal of Oleo Science 63 (1), 55-65, 2014
412014
Mark–recapture of Cerambyx welensii in dehesa woodlands: dispersal behaviour, population density, and mass trapping efficiency with low trap densities
LM Torres‐Vila, Á Sánchez‐González, J Merino‐Martínez, ...
Entomologia Experimentalis et Applicata 149 (3), 273-281, 2013
412013
Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile
S Savini, MR Loizzo, R Tundis, M Mozzon, R Foligni, E Longo, ...
European Food Research and Technology 243, 2255-2263, 2017
402017
E-Nose discrimination of abnormal fermentations in Spanish-Style Green Olives
R Sánchez, E Martín-Tornero, J Lozano, E Boselli, P Arroyo, F Meléndez, ...
Molecules 26 (17), 5353, 2021
342021
Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments
EM Lodolini, M Cabrera-Bañegil, A Fernández, J Delgado-Adámez, ...
Food chemistry 286, 250-259, 2019
342019
Acrylamide reduction after phenols addition to Californian-style black olives
D Martín-Vertedor, A Fernández, A Hernández, R Arias-Calderón, ...
Food Control 108, 106888, 2020
292020
Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain
MN Franco, T Galeano-Díaz, J Sánchez, C De Miguel, D Martín-Vertedor
Grasas Aceites 65 (1), e004, 2014
292014
Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives
T Schaide, M Cabrera-Bañegil, F Pérez-Nevado, A Esperilla, ...
Journal of food science and technology 56, 3001-3013, 2019
282019
Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives
A Fernández, MI Talaverano, F Pérez‐Nevado, E Boselli, AM Cordeiro, ...
Journal of Food Processing and Preservation 44 (4), e14384, 2020
262020
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