Lozano-Sánchez J - Search Results

1

Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example.

Leyva-Jiménez FJ, Fernández-Ochoa Á, Cádiz-Gurrea ML, Lozano-Sánchez J, Oliver-Simancas R, Alañón ME, Castangia I, Segura-Carretero A, Arráez-Román D. Leyva-Jiménez FJ, et al. Antioxidants (Basel). 2022 Aug 10;11(8):1552. doi: 10.3390/antiox11081552. Antioxidants (Basel). 2022. PMID: 36009270 Free PMC article. Review.

2

Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent.

Aleman RS, Delarca Ruiz F, Pournaki SK, Marcia J, Montero I, Rueda-Robles A, Borrás-Linares I, Lozano-Sánchez J. Aleman RS, et al. J Food Sci. 2023 Jul;88(7):2968-2983. doi: 10.1111/1750-3841.16659. Epub 2023 Jun 6. J Food Sci. 2023. PMID: 37282735

3

Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation.

Monteiro CS, Bortolazzo PC, Bonini CAA, Dluzniewski LT, da Silva DT, Baranzelli J, Smaniotto FA, Ballus CA, Lozano-Sánchez J, Somacal S, Emanuelli T. Monteiro CS, et al. Food Chem. 2023 Aug 30;418:135921. doi: 10.1016/j.foodchem.2023.135921. Epub 2023 Mar 10. Food Chem. 2023. PMID: 36996652 Free article.

4

Influence of the crystallinity on the physicochemical properties of spray-dried quercetin-inulin microparticles and their performance during in vitro digestion.

Quintriqueo-Cid A, Giménez B, Romero-Hasler P, Soto-Bustamante E, Lozano-Sánchez J, Robert P. Quintriqueo-Cid A, et al. Among authors: lozano sanchez j. Food Chem. 2024 Feb 15;434:137325. doi: 10.1016/j.foodchem.2023.137325. Epub 2023 Aug 29. Food Chem. 2024. PMID: 37696152

5

Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells.

Lozano-Sánchez J, Segura-Carretero A, Menendez JA, Oliveras-Ferraros C, Cerretani L, Fernández-Gutiérrez A. Lozano-Sánchez J, et al. J Agric Food Chem. 2010 Sep 22;58(18):9942-55. doi: 10.1021/jf101502q. J Agric Food Chem. 2010. PMID: 20795736

6

Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.

Lozano-Sánchez J, Giambanelli E, Quirantes-Piné R, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A. Lozano-Sánchez J, et al. J Agric Food Chem. 2011 Nov 9;59(21):11491-500. doi: 10.1021/jf202596q. Epub 2011 Oct 13. J Agric Food Chem. 2011. PMID: 21939275

7

New filtration systems for extra-virgin olive oil: effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties.

Lozano-Sánchez J, Cerretani L, Bendini A, Gallina-Toschi T, Segura-Carretero A, Fernández-Gutiérrez A. Lozano-Sánchez J, et al. J Agric Food Chem. 2012 Apr 11;60(14):3754-62. doi: 10.1021/jf205353b. Epub 2012 Apr 3. J Agric Food Chem. 2012. PMID: 22433055

8

Phytochemical characterisation of green beans (Phaseolus vulgaris L.) by using high-performance liquid chromatography coupled with time-of-flight mass spectrometry.

Abu-Reidah IM, Arráez-Román D, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Abu-Reidah IM, et al. Phytochem Anal. 2013 Feb;24(2):105-16. doi: 10.1002/pca.2385. Epub 2012 Jul 24. Phytochem Anal. 2013. PMID: 22826178

9

HPLC-ESI-QTOF-MS as a powerful analytical tool for characterising phenolic compounds in olive-leaf extracts.

Quirantes-Piné R, Lozano-Sánchez J, Herrero M, Ibáñez E, Segura-Carretero A, Fernández-Gutiérrez A. Quirantes-Piné R, et al. Phytochem Anal. 2013 May-Jun;24(3):213-23. doi: 10.1002/pca.2401. Epub 2012 Sep 15. Phytochem Anal. 2013. PMID: 22987739

10

A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil.

Bakhouche A, Lozano-Sánchez J, Ballus CA, Bendini A, Gallina-Toschi T, Fernández-Gutiérrez A, Segura-Carretero A. Bakhouche A, et al. Talanta. 2014 Sep;127:18-25. doi: 10.1016/j.talanta.2014.03.077. Epub 2014 Apr 4. Talanta. 2014. PMID: 24913852

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