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A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors.
Lozano-Castellón J, Olmo-Cunillera A, Casadei E, Valli E, Domínguez-López I, Miliarakis E, Pérez M, Ninot A, Romero-Aroca A, Bendini A, Lamuela-Raventós RM, Vallverdú-Queralt A. Lozano-Castellón J, et al. Among authors: vallverdu queralt a. Food Chem. 2024 Mar 1;435:137539. doi: 10.1016/j.foodchem.2023.137539. Epub 2023 Sep 20. Food Chem. 2024. PMID: 37742466 Free article.
Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.
Olmo-Cunillera A, Pérez M, López-Yerena A, Abuhabib MM, Ninot A, Romero-Aroca A, Vallverdú-Queralt A, Lamuela-Raventós RM. Olmo-Cunillera A, et al. Among authors: vallverdu queralt a. Antioxidants (Basel). 2023 Sep 18;12(9):1776. doi: 10.3390/antiox12091776. Antioxidants (Basel). 2023. PMID: 37760079 Free PMC article.
Changes in phenolic content of tomato products during storage.
Vallverdú-Queralt A, Arranz S, Medina-Remón A, Casals-Ribes I, Lamuela-Raventós RM. Vallverdú-Queralt A, et al. J Agric Food Chem. 2011 Sep 14;59(17):9358-65. doi: 10.1021/jf202140j. Epub 2011 Aug 22. J Agric Food Chem. 2011. PMID: 21819081
112 results