Salvador MD - Search Results

1

Functional and sensory properties of pistachio nuts as affected by cultivar.

Noguera-Artiaga L, Salvador MD, Fregapane G, Collado-González J, Wojdyło A, López-Lluch D, Carbonell-Barrachina ÁA. Noguera-Artiaga L, et al. Among authors: salvador md. J Sci Food Agric. 2019 Dec;99(15):6696-6705. doi: 10.1002/jsfa.9951. Epub 2019 Aug 22. J Sci Food Agric. 2019. PMID: 31350759

2

Phenolic compounds profile of cornicabra virgin olive oil.

Gómez-Alonso S, Salvador MD, Fregapane G. Gómez-Alonso S, et al. Among authors: salvador md. J Agric Food Chem. 2002 Nov 6;50(23):6812-7. doi: 10.1021/jf0205211. J Agric Food Chem. 2002. PMID: 12405780

3

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

Gómez-Alonso S, Fregapane G, Salvador MD, Gordon MH. Gómez-Alonso S, et al. Among authors: salvador md. J Agric Food Chem. 2003 Jan 29;51(3):667-72. doi: 10.1021/jf025932w. J Agric Food Chem. 2003. PMID: 12537439

4

Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils.

Lavelli V, Fregapane G, Salvador MD. Lavelli V, et al. Among authors: salvador md. J Agric Food Chem. 2006 Apr 19;54(8):3002-7. doi: 10.1021/jf052918l. J Agric Food Chem. 2006. PMID: 16608222

5

Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management.

Gómez-Rico A, Salvador MD, La Greca M, Fregapane G. Gómez-Rico A, et al. Among authors: salvador md. J Agric Food Chem. 2006 Sep 20;54(19):7130-6. doi: 10.1021/jf060798r. J Agric Food Chem. 2006. PMID: 16968073

6

Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage.

Mancebo-Campos V, Salvador MD, Fregapane G. Mancebo-Campos V, et al. Among authors: salvador md. J Agric Food Chem. 2007 Oct 3;55(20):8231-6. doi: 10.1021/jf070915y. Epub 2007 Sep 1. J Agric Food Chem. 2007. PMID: 17764145

7

Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).

Gómez-Rico A, Inarejos-García AM, Salvador MD, Fregapane G. Gómez-Rico A, et al. Among authors: salvador md. J Agric Food Chem. 2009 May 13;57(9):3587-95. doi: 10.1021/jf803505w. J Agric Food Chem. 2009. PMID: 19338278

8

Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.

Mancebo-Campos V, Salvador MD, Fregapane G. Mancebo-Campos V, et al. Among authors: salvador md. Food Chem. 2014 May 1;150:374-81. doi: 10.1016/j.foodchem.2013.10.162. Epub 2013 Nov 11. Food Chem. 2014. PMID: 24360465

9

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Fregapane G, Salvador MD, Simal-Gándara J. Reboredo-Rodríguez P, et al. Among authors: salvador md. Food Chem. 2015 Jun 1;176:493-503. doi: 10.1016/j.foodchem.2014.12.078. Epub 2014 Dec 25. Food Chem. 2015. PMID: 25624261

10

Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C.

Krichene D, Salvador MD, Fregapane G. Krichene D, et al. Among authors: salvador md. J Agric Food Chem. 2015 Aug 5;63(30):6779-86. doi: 10.1021/acs.jafc.5b02187. Epub 2015 Jul 22. J Agric Food Chem. 2015. PMID: 26165334

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