Publicacións nas que colabora con BEATRIZ CANCHO GRANDE (30)

2024

  1. Mostaza máis ca un mollo: Compostos bioactivos e a súa repercusión na saúde

    Proxectos INOU 2023: Investigación aplicada na provincia de Ourense (Vicerreitoría do Campus de Ourense), pp. 119-149

2023

  1. Recuperación e avaliación dos compostos fenólicos das podas das oliveiras autóctonas galegas

    Proxectos INOU 2022: Investigación aplicada na provincia de Ourense (Vicerreitoría do Campus de Ourense), pp. 123-144

2022

  1. Singular Olive Oils from a Recently Discovered Spanish North‐Western Cultivar: An Exhaustive 3‐Year Study of Their Chemical Composition and In‐Vitro Antidiabetic Potential

    Antioxidants, Vol. 11, Núm. 7

2021

  1. Applicability of an in-vitro digestion model to assess the bioaccessibility of phenolic compounds from olive-related products

    Molecules, Vol. 26, Núm. 21

  2. 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

  1. Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils

    Food Research International, Vol. 137

  2. Impacto del fungicida mepanipirim en el perfil aromático de vinos tintos

    Química Agrícola: plaguicidas, contaminación agroindustrial, ecoeficiencia y toxicología (Alternativas de Comunicación), pp. 133-156

2019

  1. 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

  2. Las bondades del consumo de aceite de oliva virgen

    Universidade de Vigo

  3. 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

  1. Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs

    Food Chemistry, Vol. 248, pp. 155-165

  2. Catalogación de variedades cultivadas en Galicia y caracterización de sus aceites

    Mercacei magazine, Núm. 96, pp. 174-178

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  1. 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

  2. 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

  1. Characterization of virgin olive oils produced with autochthonous Galician varieties

    Food Chemistry, Vol. 212, pp. 162-171