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López-López, Antonio

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Firma en Digital.CSIC (*):
López-López, Antonio
 
Centro o Instituto:
CSIC - Instituto de la Grasa (IG)
 
Departamento:
Biotecnología de Alimentos
 
Categoría Profesional:
Científico Titular OPIS
 
Especialización:
Aceituna de mesa, Nutrientes, Grasa vegetal.
 
Email:
all@cica.es
 
ORCID:
 
Página web:
 
Otros identificadores (con url):
 

Publications (Articles)

Results 1-20 of 35 (Search time: 0.0 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessPostprint_2018_JAgrcFoodChem_V66_P4481.pdf.jpg13-Apr-2018Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive ProcessingLópez-López, Antonio  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
2openAccessPostP_2019_FRI_V125_108568.pdf.jpg2019Changes in volatile composition during the processing and storage of black ripe olivesLópez-López, Antonio  ; Cortés Delgado, Amparo  ; Castro Gómez-Millán, Antonio de  ; Castro Gómez-Millán, Antonio de  ; Montaño, Alfredo  artículo
3closedAccess15-Jun-2011Chemometric characterisation of the fats released during the conditioning processes of table olivesLópez-López, Antonio  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
4closedAccess10-Aug-2011Chemometric classification of the fat residues from the conditioning operations of table olive processing, based on their minor componentsGarrido Fernández, A.  ; López-López, Antonio  artículo
5openAccessPostprint_Food_Addit_Cont_A_2014_V31_P242_Figure1.tif.jpg2014Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processingSánchez, Antonio Higinio; Beato, Víctor Manuel ; López-López, Antonio  ; Montaño, Alfredo  artículo
6openAccessDataBrief_2018_V16_P231.pdf.jpgFeb-2018Data on fatty acid profiles of green Spanish-style Gordal table olives studied by compositional analysisGarrido Fernández, A.  ; Cortés Delgado, Amparo  ; López-López, Antonio  artículo
7openAccessData_in_Brief_2016_V8_P709.pdf.jpgSep-2016Data on green Spanish-style Manzanilla table olives fermented in salt mixturesLópez-López, Antonio  ; Bautista-Gallego, J.  ; Moreno-Baquero, J. María ; Garrido Fernández, A.  artículo
8openAccessDataBrief_2018_V20_P1471.pdf.jpgOct-2018Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive AnalysisLópez-López, Antonio  ; Sánchez Gómez, Antonio Higinio  ; Montaño, Alfredo  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
9closedAccess25-May-2011Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): Development of treatments to mitigate browningSegovia-Bravo, Kharla A. ; García García, Pedro  ; López-López, Antonio  ; Garrido Fernández, A.  artículo
10closedAccess1-Jul-2010Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olivesBautista-Gallego, J.  ; Arroyo López, Francisco Noé  ; López-López, Antonio  ; Garrido Fernández, A.  artículo
11openAccessPostprint_2015_FoodChem_V188_P37.pdf.jpgDec-2015Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fatLópez-López, Antonio  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
12openAccessPostprint_2018_FoodChem_V239_P343.pdf.jpg15-Jan-2018Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olivesSánchez Gómez, Antonio Higinio  ; López-López, Antonio  ; Cortés Delgado, Amparo  ; Beato, Víctor Manuel ; Medina Pradas, Eduardo  ; Castro Gómez-Millán, Antonio de  ; Montaño, Alfredo  artículo
13openAccess2014Effect of post-fermentation storage on Spanish-style green Manzanilla olivesRodríguez-Gómez, Francisco J.  ; López-López, Antonio  ; Romero-Gil, Verónica; Arroyo López, Francisco Noé  ; Moreno-Baquero, J. María ; Garrido Fernández, A.  ; García García, Pedro  artículo
14closedAccess2010Effect of the Previous Storage of Ripe Olives on the Oil Composition of FruitsLópez-López, Antonio  ; Rodríguez-Gómez, Francisco J.  ; Cortés Delgado, Amparo  ; García García, Pedro  ; Garrido Fernández, A.  artículo
15openAccessPostprint_J_Food_Eng_2014_V120_P9.pdf.jpg2014Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model systemLópez-López, Antonio  ; Beato, Víctor Manuel ; Sánchez, Antonio Higinio; García García, Pedro  ; Montaño, Alfredo  artículo
16openAccessPostprint_2016_FoodChem_V211_P415.pdf.jpg2016Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristicsLópez-López, Antonio  ; Bautista-Gallego, J.  ; Moreno-Baquero, J. María ; Garrido Fernández, A.  artículo
17openAccessHeavy metals and mineral elements not included on the nutritional labels in table olives.pdf.jpg2008Heavy metals and mineral elements not included on the nutritional labels in table olivesLópez-López, Antonio  ; López Núñez, Rafael  ; Madrid Díaz, Fernando ; Garrido Fernández, A.  artículo
18openAccessfoods-09-01907-v3.pdf.jpg20-Dec-2020Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative ApproachesLópez-López, Antonio  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
19openAccessfoods_2020__09_00275_v2.pdf.jpg3-Mar-2020In Vitro Bioaccessibility of Ripe Table Olive Mineral NutrientsLópez-López, Antonio  ; Moreno-Baquero, J. María ; Garrido Fernández, A. artículo
20closedAccess14-Oct-2009Influence of ripe table olive processing on oil characteristics and composition as determined by chemometricsLópez-López, Antonio  ; Rodríguez-Gómez, Francisco J.  ; Cortés Delgado, Amparo  ; Montaño, Alfredo  ; Garrido Fernández, A.  artículo