Brenes M - Search Results

1

Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars.

Ramírez EM, Brenes M, Romero C, Medina E. Ramírez EM, et al. Among authors: brenes m. Foods. 2022 Dec 1;11(23):3879. doi: 10.3390/foods11233879. Foods. 2022. PMID: 36496690 Free PMC article.

2

Comparison of analytical methodologies based on 1h and 31p NMR spectroscopy with conventional methods of analysis for the determination of some olive oil constituents.

Dais P, Spyros A, Christophoridou S, Hatzakis E, Fragaki G, Agiomyrgianaki A, Salivaras E, Siragakis G, Daskalaki D, Tasioula-Margari M, Brenes M. Dais P, et al. Among authors: brenes m. J Agric Food Chem. 2007 Feb 7;55(3):577-84. doi: 10.1021/jf061601y. J Agric Food Chem. 2007. PMID: 17263444

3

Validation of a method for the analysis of iron and manganese in table olives by flame atomic absorption spectrometry.

García P, Romero C, Brenes M, Garrido A. García P, et al. Among authors: brenes m. J Agric Food Chem. 2002 Jun 19;50(13):3654-9. doi: 10.1021/jf011636s. J Agric Food Chem. 2002. PMID: 12059139

4

Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products.

Romero C, Brenes M, García P, Garrido A. Romero C, et al. Among authors: brenes m. J Agric Food Chem. 2002 Jun 19;50(13):3835-9. doi: 10.1021/jf011485t. J Agric Food Chem. 2002. PMID: 12059168

5

Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.

Brenes M, García A, Dobarganes MC, Velasco J, Romero C. Brenes M, et al. J Agric Food Chem. 2002 Oct 9;50(21):5962-7. doi: 10.1021/jf020506w. J Agric Food Chem. 2002. PMID: 12358466

6

Effect of cultivar and processing method on the contents of polyphenols in table olives.

Romero C, Brenes M, Yousfi K, García P, García A, Garrido A. Romero C, et al. Among authors: brenes m. J Agric Food Chem. 2004 Feb 11;52(3):479-84. doi: 10.1021/jf030525l. J Agric Food Chem. 2004. PMID: 14759136

7

Polyphenol changes during fermentation of naturally black olives.

Romero C, Brenes M, García P, García A, Garrido A. Romero C, et al. Among authors: brenes m. J Agric Food Chem. 2004 Apr 7;52(7):1973-9. doi: 10.1021/jf030726p. J Agric Food Chem. 2004. PMID: 15053538

8

Removal of monomeric phenols in dry mill olive residue by saprobic fungi.

Sampedro I, Romero C, Ocampo JA, Brenes M, García I. Sampedro I, et al. Among authors: brenes m. J Agric Food Chem. 2004 Jul 14;52(14):4487-92. doi: 10.1021/jf0400563. J Agric Food Chem. 2004. PMID: 15237956

9

Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage.

Brenes M, Romero C, García A, Hidalgo FJ, Ruiz-Méndez MV. Brenes M, et al. J Agric Food Chem. 2004 Dec 29;52(26):8177-81. doi: 10.1021/jf0402532. J Agric Food Chem. 2004. PMID: 15612814

10

Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity.

Medina E, de Castro A, Romero C, Brenes M. Medina E, et al. Among authors: brenes m. J Agric Food Chem. 2006 Jul 12;54(14):4954-61. doi: 10.1021/jf0602267. J Agric Food Chem. 2006. PMID: 16819902

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