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	1.	Analysis of total contents of hydroxytyrosol and tyrosol in olive oils. [electronic resource] by Romero, Concepción Brenes, Manuel Producer: 20130124 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Comment on Addressing analytical requirements to support health claims on "olive oil polyphenols" (EC Regulation 432/212). [electronic resource] by Romero, Concepción Brenes, Manuel Producer: 20150413 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Chemical hydrolysis of oleuropein affected by the type of organic acid. [electronic resource] by Romero, Concepción García, Pedro Brenes, Manuel Producer: 20200608 In: Food chemistry vol. 316 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Influence of iron redox state on black ripe olive processing. [electronic resource] by García, Pedro Romero, Concepción Brenes, Manuel Producer: 20180920 In: Journal of the science of food and agriculture vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process. [electronic resource] by Soufi, Ouahiba Romero, Concepción Louaileche, Hayette Producer: 20151028 In: Food chemistry vol. 157 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment. [electronic resource] by Romero, Concepción García-García, Pedro Brenes, Manuel Publication details: Journal of food science Nov 2016 In: Journal of food science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Optimization of Ripe Olive Processing with a Single Lye Treatment. [electronic resource] by Brenes, Manuel Romero, Concepción García-García, Pedro Producer: 20180108 In: Journal of food science vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products. [electronic resource] by Romero, Concepción Brenes, Manuel García, Pedro Garrido, Antonio Producer: 20020724 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Validation of a method for the analysis of iron and manganese in table olives by flame atomic absorption spectrometry. [electronic resource] by García, Pedro Romero, Concepción Brenes, Manuel Garrido, Antonio Producer: 20020724 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varieties. [electronic resource] by Ramírez, Eva Medina, Eduardo Brenes, Manuel Romero, Concepción Producer: 20150410 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions. [electronic resource] by Medina, Eduardo Romero, Concepción García, Pedro Brenes, Manuel Producer: 20200115 In: Food & function vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens. [electronic resource] by Medina, Eduardo Romero, Concepción Brenes, Manuel De Castro, Antonio Producer: 20070625 In: Journal of food protection vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. [electronic resource] by Medina, Eduardo de Castro, Antonio Romero, Concepcion Brenes, Manuel Producer: 20060821 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives. [electronic resource] by Ramírez, Eva Sánchez, Antonio H Romero, Concepción Brenes, Manuel Producer: 20151214 In: Food chemistry vol. 171 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit. [electronic resource] by Romero, Concepción Medina, Eduardo Mateo, Mª Antonia Brenes, Manuel Producer: 20171113 In: Journal of the science of food and agriculture vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	New by-products rich in bioactive substances from the olive oil mill processing. [electronic resource] by Romero, Concepción Medina, Eduardo Mateo, Maria Antonia Brenes, Manuel Producer: 20171228 In: Journal of the science of food and agriculture vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Polyphenol changes during fermentation of naturally black olives. [electronic resource] by Romero, Concepción Brenes, Manuel García, Pedro García, Aranzazu Garrido, Antonio Producer: 20040507 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes. [electronic resource] by Ramírez, Eva Brenes, Manuel García, Pedro Medina, Eduardo Romero, Concepción Producer: 20161213 In: Food chemistry vol. 206 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Removal of monomeric phenols in dry mill olive residue by saprobic fungi. [electronic resource] by Sampedro, Inmaculada Romero, Concepción Ocampo, Juan A Brenes, Manuel García, Inmaculada Producer: 20040812 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. [electronic resource] by Brenes, Manuel García, Aranzazu Dobarganes, M Carmen Velasco, Joaquín Romero, Concepción Producer: 20021119 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 44 results.