Zobrazeno 1 - 10
of 130
pro vyhledávání: '"Ana G Pérez"'
Autor:
Ana G Pérez, Lorenzo León, Mar Pascual, Carmen Romero-Segura, Araceli Sánchez-Ortiz, Raúl de la Rosa, Carlos Sanz
Publikováno v:
PLoS ONE, Vol 9, Iss 3, p e92898 (2014)
Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The ge
Externí odkaz:
https://doaj.org/article/80e00aec5571401794e907a232145748
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:
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
3 Tablas
Fusarium oxysporum f. sp. fragariae and Macrophomina phaseolina are soilborne fungi leading impactful economical losses to strawberry growers worldwide. Symptoms caused by both pathogens are very similar and include vascular discolorati
Fusarium oxysporum f. sp. fragariae and Macrophomina phaseolina are soilborne fungi leading impactful economical losses to strawberry growers worldwide. Symptoms caused by both pathogens are very similar and include vascular discolorati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1455d609810c7a56efc0a45ae03c10a7
http://hdl.handle.net/10261/286766
http://hdl.handle.net/10261/286766
Publikováno v:
Frontiers in Plant Science, Vol 9 (2018)
Olive growing is mainly based on traditional varieties selected by the growers across the centuries. The few attempts so far reported to obtain new varieties by systematic breeding have been mainly focused on improving the olive adaptation to differe
Externí odkaz:
https://doaj.org/article/e5109a3aa8b240f0889e57fdf4aefc15
Autor:
David Velázquez-Palmero, Carmen Romero-Segura, Rosa García-Rodríguez, María L. Hernández, Fabián E. Vaistij, Ian A. Graham, Ana G. Pérez, José M. Martínez-Rivas
Publikováno v:
Frontiers in Plant Science, Vol 8 (2017)
Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions that take place during olive fruit processing. Of these enzymes, β-glucosidase activity plays a relevant role in the transformation of the phenolic gly
Externí odkaz:
https://doaj.org/article/c777f2f07097408985344dbdb7e4fc5d