Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening

Autor: M.L. Lorenzo, Araceli Sánchez-Ortiz, Ana Rivas, Brigida Jimenez

Publikováno v: Flavour and Fragrance Journal. 32:294-304

The current increase in demand for organic products by consumers, including virgin olive oils (VOO), makes it necessary to study the characteristics of these types of foods. Moreover, the higher quality of organic products versus that of conventional

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6add30d91031735c2ee9cd58aa9215c6
https://doi.org/10.1002/ffj.3387

Agronomic parameters, quality indices, and sensory attributes of virgin olive oils from Hojiblanca and Picudo varieties from three successive crop years

Autor: Brigida Jimenez, Ana Rivas, M.L. Lorenzo, Raquel M. Callejón, Araceli Sánchez-Ortiz, E. Ortega

Publikováno v: European Journal of Lipid Science and Technology. 116:1647-1653

The aim of this study was to analyse how the stage of fruit ripening of two common Spanish olive cultivars Picudo and Hojiblanca affected the agronomic parameters of the olive as well as the analytical parameters and sensory properties of the corresp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::caaf6646b903f836728c679d9950ec64
https://doi.org/10.1002/ejlt.201400043

Mineral Element Contents in Commercially Valuable Fish Species in Spain

Autor: Concepción López-Martínez, M.L. Lorenzo, Ana Rivas, E. Ortega, Luis Peña-Rivas, Fátima Olea-Serrano

Publikováno v: The Scientific World Journal
Digibug. Repositorio Institucional de la Universidad de Granada
instname
The Scientific World Journal, Vol 2014 (2014)

The aim of this study was to measure selected metal concentrations inTrachurus trachurus,Trachurus picturatus, andTrachurus mediterraneus, which are widely consumed in Spain. Principal component analysis suggested that the variable Cr was the main re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::387f4fd8a4957d53b78663f6635b4c2f
https://doi.org/10.1155/2014/949364

Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils

Autor: Jesus García‐Moyano, M.L. Lorenzo, Ana Rivas, Araceli Sánchez-Ortiz, Brigida Jimenez

Publikováno v: European Journal of Lipid Science and Technology. 115:621-630

In recent years, phenolic acids have received considerable attention as they are essential to olive oil quality and nutritional properties. This study aims to validate a rapid and sensitive method based on ultra-performance liquid chromatography/time

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::01008c235b5739dd968578ee1bcf3f50
https://doi.org/10.1002/ejlt.201200371

Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation

Autor: Concepción Ruiz, Araceli Sánchez-Ortiz, M.L. Lorenzo, Egle Milia, Elvira De Luna-Bertos, Ana Rivas, Olga García-Martínez, Javier Ramos-Torrecillas, Brigida Jimenez

Publikováno v: PLoS ONE, Vol 11, Iss 3, p e0150045 (2016)
PLoS ONE

In this study, we aimed to clarify the effects of phenolic compounds and extracts from different extra virgin olive oil (EVOO) varieties obtained from fruits of different ripening stages on osteoblast cells (MG-63) proliferation. Cell proliferation w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8400c13075a57bd3ac5c4a4c1da57288
https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0150045&type=printable