Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Manuel Cabrera-Bañegil"'
Publikováno v:
Food Analytical Methods. 14:307-318
A fluorescence method combined with chemometric algorithms has been developed for the fruit characterization of four olive varieties (“Arbequina,” “Piantone di Falerone,” “Piantone di Mogliano,” and “Maurino”) cultivated in Marche (It
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b5dcfb38b8b64aa78689ee7ed9ea11d
https://doi.org/10.1007/s12161-020-01882-5
https://doi.org/10.1007/s12161-020-01882-5
Autor:
Rosario Ramírez, Jonathan Delgado-Adámez, Enrico Maria Lodolini, Manuel Cabrera-Bañegil, Daniel Martín-Vertedor, Antonio Fernández
Publikováno v:
Food Chemistry. 286:250-259
Acrylamide and phenolic compounds on both fresh and cooked olives were monitored by HPLC/MS-MS and reversed-phase-HPLC methods along different procedures: elaboration process, high hydrostatic pressure (HHP), cooking treatment and bioavailability eva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79d7b68b268d7874c32c9c7f25a9371a
https://doi.org/10.1016/j.foodchem.2019.01.191
https://doi.org/10.1016/j.foodchem.2019.01.191
Autor:
Manuel Cabrera-Bañegil, Isabel Durán-Merás, Arsenio Muñoz de la Peña, Esperanza Valdés-Sánchez
Publikováno v:
Talanta. 199:652-661
The applicability of front-face excitation-emission fluorescence spectroscopy to compare grape water extracts of two consecutive sampling dates, corresponding with two maturation stages, and subjected to full irrigation and non-irrigation, was carrie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff7bf1be30755ac9d65f1308ce61d588
https://doi.org/10.1016/j.talanta.2019.03.002
https://doi.org/10.1016/j.talanta.2019.03.002
Autor:
Sara Martillanes, Elena Repilado, Francisco Pérez-Nevado, Daniel Martín-Vertedor, Manuel Cabrera-Bañegil
Publikováno v:
Food Control. 94:22-29
The acrylamide content in oxidised black olives and the influence of baking treatments on the concentrations of acrylamide and phenolic compounds were determined. Twenty different randomly selected commercial brands of olives were purchased from indu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1bcfc3d83af1b770c8b15958ca347d9
https://doi.org/10.1016/j.foodcont.2018.06.021
https://doi.org/10.1016/j.foodcont.2018.06.021
Publikováno v:
Journal of Food Composition and Analysis. 69:189-196
Due to their antioxidant properties, biophenolic compounds from vegetables and derived products are very demanded by the consumers. The olive fruit pulp is rich in these compounds, and, in this paper, the influence of irrigation on the levels of thes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51b2b91877ef69e2a50f6578d6438df9
https://doi.org/10.1016/j.jfca.2018.01.021
https://doi.org/10.1016/j.jfca.2018.01.021
Autor:
Francisco Pérez-Nevado, Daniel Martín-Vertedor, Rafael Pleite, Manuel Cabrera-Bañegil, Alfonso Montaño
Publikováno v:
LWT. 91:40-47
The influence of maturation of different olive fruit varieties and the effect of these olives fermented at room temperature in a spontaneous fermentation were studied. Also, table olives from Carrasquena variety harvested in two consecutive weeks in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1d293e95992c4932047e01066858073
https://doi.org/10.1016/j.lwt.2018.01.018
https://doi.org/10.1016/j.lwt.2018.01.018
Autor:
Concepción De Miguel, Daniel Martín-Vertedor, Juan Manuel Pérez-Rodriguez, Estela Sena-Moreno, M.H. Prieto, Manuel Cabrera-Bañegil
Publikováno v:
Journal of the American Oil Chemists' Society. 95:349-359
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de3df45193145f312ed8f4dbff17b165
https://doi.org/10.1002/aocs.12017
https://doi.org/10.1002/aocs.12017
Autor:
Manuel Cabrera-Bañegil, Arsenio Muñoz de la Peña, Nieves Lavado Rodas, Olga Monago-Maraña, Isabel Durán-Merás
Publikováno v:
Microchemical Journal. 169:106533
Fluorescence spectroscopy in combination with chemometric analysis was applied to discriminate between Japanese Angeleno variety of plums, according to the date of harvesting. Emission spectra (obtained from 280 to 500 nm, and from 345 to 500 nm, res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2df54921c12bf4c6ccce5506af570626
https://doi.org/10.1016/j.microc.2021.106533
https://doi.org/10.1016/j.microc.2021.106533
Autor:
Manuel Cabrera-Bañegil, Daniel Martín-Vertedor, M.H. Prieto, Maria Nieves Franco, Concepción De Miguel, Estela Sena-Moreno, Juan Manuel Pérez-Rodriguez
Publikováno v:
Journal of the American Oil Chemists' Society. 94:935-945
Olive fruits and virgin olive oils from a super-high-density olive orchard cv. Arbequina under different irrigation treatments (Control, RDI1, RDI2) were characterized by their pigment profile, CIElab colorimetric coordinates, oxidative stability and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0aa794573166b26c41775643e615d853
https://doi.org/10.1007/s11746-017-3008-9
https://doi.org/10.1007/s11746-017-3008-9
Autor:
Thaís Schaide, Francisco Pérez-Nevado, Daniel Martín-Vertedor, Manuel Cabrera-Bañegil, Antonio Esperilla
Publikováno v:
J Food Sci Technol
Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::234b3c1f3be51d353a69f61a30181301
https://pubmed.ncbi.nlm.nih.gov/31205355
https://pubmed.ncbi.nlm.nih.gov/31205355