Zobrazeno 1 - 10
of 167
pro vyhledávání: '"Ana G Pérez"'
Autor:
Rafael A. Lara-Reséndiz, Juan C. Álvarez-Yepiz, Donald B. Miles, Julia Joos, Ana G. Pérez-Delgadillo, Fausto R. Méndez-de la Cruz
Publikováno v:
Global Ecology and Conservation, Vol 50, Iss , Pp e02841- (2024)
The vulnerability of biodiversity to climate change and habitat alterations is a growing global concern. In the case of reptiles, it has been widely documented that relatively small changes in temperature can have drastic effects on biological proces
Externí odkaz:
https://doaj.org/article/c74a8a48fcda4510a47e7bd31bfc63f2
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 12 (2023)
The health-promoting antioxidant properties of virgin olive oil (VOO) are today considered priority targets in the new olive breeding programs. Given that these properties depend mainly on its phenolic fraction, whose origin lies in the phenolic comp
Externí odkaz:
https://doaj.org/article/f188ff898c094612a8bd1f86a3417af7
Autor:
Hande Yılmaz-Düzyaman, María G. Medina-Alonso, Carlos Sanz, Ana G. Pérez, Raúl de la Rosa, Lorenzo León
Publikováno v:
Horticulturae, Vol 9, Iss 10, p 1087 (2023)
Extra virgin olive oil (EVOO) is renowned for its numerous minor compounds, particularly phenols, which contribute to its health-promoting properties and commercial quality. The phenolic composition of EVOO largely relies on the initial phenolic cont
Externí odkaz:
https://doaj.org/article/a00866e827f14f29852e580b4f021a9c
Publikováno v:
Horticulturae, Vol 9, Iss 7, p 824 (2023)
In this work, the quality parameters of the oils of seven different varieties of olives (Olea europaea cvs, “Arbequina”, “Arbosana”, “Cobrançosa”, “Cornicabra”, “Koroneiki”, “Cacereña”, and “Chiquitita”) grown in hedgero
Externí odkaz:
https://doaj.org/article/f2feb00db6194bbfba175067d91b0710
Autor:
Alberto Navarro, María-Victoria Ruiz-Méndez, Carlos Sanz, Melchor Martínez, Duarte Rego, Ana G. Pérez
Publikováno v:
Foods, Vol 11, Iss 14, p 2022 (2022)
The quality of virgin olive oil (VOO) is largely determined by the technology used in the industrial process of extracting the oil. Technological innovations within this field aim to strike a proper balance between oil yield and the optimal chemical
Externí odkaz:
https://doaj.org/article/54b48bcf55a4422bbb4220cc8c328463
Publikováno v:
Molecules, Vol 27, Iss 5, p 1650 (2022)
Bactrocera oleae, the olive fruit fly, is one of the most important pests affecting the olive fruit, causing serious quantitative and qualitative damage to olive oil production. In this study, the changes induced by B. oleae infestation in the biosyn
Externí odkaz:
https://doaj.org/article/c96fad7914b6430387210de4c5135552
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1656 (2021)
Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determine
Externí odkaz:
https://doaj.org/article/23a7a28d3b884b33ae12a4a0b899641d
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 1-8 (2017)
Phenolics are claimed to be one of the main responsible for the health benefits associated to the long term consumption of virgin olive oil (VOO). The variability of the phenolic composition was studied in an olive cultivar core collection which hold
Externí odkaz:
https://doaj.org/article/af23142ebd4d4ced824a738b57959a72
Autor:
Blanca B. Landa, Ana G. Pérez, Pilar Luaces, Miguel Montes-Borrego, Juan A. Navas-Cortés, Carlos Sanz
Publikováno v:
Frontiers in Plant Science, Vol 10 (2019)
Verticillium wilt, caused by the defoliating pathotype of Verticillium dahliae, is the most devastating soil-borne fungal disease of olive trees, and leads to low yields and high rates of tree mortality in highly susceptible cultivars. The disease is
Externí odkaz:
https://doaj.org/article/e8beb32f70484a9a8f32b5012e46d826
11 Páginas.-- 5 Figuras.-- 3 Tablas.-- Material suplementario
The stability and robustness of long-term anaerobic digestion process of fruit and vegetable waste (FVW) generated in Mediterranean wholesale markets were assessed, monitoring potent
The stability and robustness of long-term anaerobic digestion process of fruit and vegetable waste (FVW) generated in Mediterranean wholesale markets were assessed, monitoring potent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::019bd4aa788fc4af0f773e7a792feb8e
https://api.elsevier.com/content/abstract/scopus_id/85150052083
https://api.elsevier.com/content/abstract/scopus_id/85150052083
