CARMEN
GONZALEZ BARREIRO
PROFESOR/A TITULAR DE UNIVERSIDAD TC
PATRICIA
REBOREDO RODRIGUEZ
INVESTIGADORES "RAMÓN Y CAJAL"
Publicacións nas que colabora con PATRICIA REBOREDO RODRIGUEZ (26)
2022
2021
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Applicability of an in-vitro digestion model to assess the bioaccessibility of phenolic compounds from olive-related products
Molecules, Vol. 26, Núm. 21
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Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil
Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 39, pp. 11592-11605
2020
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Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils
Food Research International, Vol. 137
2019
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Corrigendum to “Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds” (Scientia Horticulturae (2018) 232 (269–279), (S0304423818300219), (10.1016/j.scienta.2018.01.015))
Scientia Horticulturae
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Las bondades del consumo de aceite de oliva virgen
Universidade de Vigo
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The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition
Food Research International, Vol. 116, pp. 447-454
2018
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Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs
Food Chemistry, Vol. 248, pp. 155-165
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Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells
Food and Chemical Toxicology, Vol. 119, pp. 73-85
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Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration
Journal of Functional Foods, Vol. 45, pp. 155-164
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Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays
Food Research International, Vol. 106, pp. 558-567
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Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds
Scientia Horticulturae, Vol. 232, pp. 269-279
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Nutraceutical potential of phenolics from brava and mansa extra-virgin olive oils on the inhibition of enzymes associated to neurodegenerative disorders in comparison with those of picual and cornicabra
Molecules, Vol. 23, Núm. 4
2017
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Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality
European Journal of Lipid Science and Technology, Vol. 119, Núm. 1
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State of the art on functional virgin olive oils enriched with bioactive compounds and their properties
International Journal of Molecular Sciences, Vol. 18, Núm. 3
2016
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Characterization of virgin olive oils produced with autochthonous Galician varieties
Food Chemistry, Vol. 212, pp. 162-171
2015
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Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs
European Journal of Lipid Science and Technology, Vol. 117, Núm. 8, pp. 1238-1247
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Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.
Food Chemistry, Vol. 176, pp. 493-503
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Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review
Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 8, pp. 1053-1073
2014
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Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils
Food Chemistry, Vol. 158, pp. 534-545