Firma en Digital.CSIC (*):
Gallardo Guerrero, Lourdes
Centro o Instituto:
CSIC - Instituto de la Grasa (IG)
Fitoquímica de los Alimentos
Categoría Profesional:
Investigador A3
Food Science & Technology
Otros identificadores (con url):

Results 1-17 of 17 (Search time: 0.001 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessPostprint_2015_FoodChem_V199_P165.pdf.jpg15-May-2016Carotenoid composition of strawberry tree (Arbutus unedo L.) fruitsDelgado-Pelayo, Raúl ; Gallardo Guerrero, Lourdes  ; Hornero-Méndez, Dámaso  Artículo
2openAccessManuscript FOODRES-D-13-02757 revised accepted.pdf.jpg2014CHLOROPHYLL AND CAROTENOID PIGMENTS IN THE PEEL AND FLESH OF COMMERCIAL APPLE FRUITS VARIETIES.Delgado-Pelayo, Raúl ; Gallardo Guerrero, Lourdes  ; Hornero-Méndez, Dámaso  Artículo
3openAccessPostprint_Food_Chem_2015_v166_p115.pdf.jpg1-Jan-2015Composition of pigments and colour changes in green table olives related to processing typeRamírez, Eva ; Gandul-Rojas, Beatriz  ; Romero, Concepción; Brenes Balbuena, Manuel  ; Gallardo Guerrero, Lourdes  Artículo
4openAccessHPLC.pdf.jpg1991Control de pigmentos clorofílicos y carotenoides por HPLC en el aceite de oliva virgenGandul-Rojas, Beatriz  ; Gallardo Guerrero, Lourdes  ; Garrido Fernández, J.  ; Mínguez Mosquera, María Isabel Artículo
5closedAccess2010Control of olive oil adulteration with copper-chlorophyll derivativesRoca, María  ; Gallardo Guerrero, Lourdes  ; Mínguez Mosquera, María Isabel ; Gandul-Rojas, Beatriz  Artículo
6closedAccessJan-2012Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant)Gandul-Rojas, Beatriz  ; Roca, María  ; Gallardo Guerrero, Lourdes  Artículo
7closedAccess2002Differences in the Activity of Superoxide Dismutase, Polyphenol Oxidase and Cu-Zn Content in the Fruits of Gordal and Manzanilla Olive VarietiesHornero-Méndez, Dámaso  ; Gallardo Guerrero, Lourdes  ; Jarén-Galán, Manuel  ; Mínguez Mosquera, María Isabel Artículo
8closedAccessSep-2011DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripeningFernández-Orozco, Rebeca ; Roca, María  ; Gandul-Rojas, Beatriz  ; Gallardo Guerrero, Lourdes  Artículo
9openAccessPostprint_JFood_Comp_Anal_2015_V41_P58.pdf.jpg2015Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato speciesTierno, Roberto; Hornero-Méndez, Dámaso  ; Gallardo Guerrero, Lourdes  ; López-Pardo, Raquel; Ruiz de Galarreta, José IgnacioArtículo
10embargoedAccess30-Oct-2018Effect of roasting conditions on pigment composition and some quality parameters of pistachio oilRabadán, Adrián; Gallardo Guerrero, Lourdes  ; Gandul-Rojas, Beatriz  ; Álvarez Ortí, Manuel; Pardo, José EmilioArtículo
11closedAccessNov-2003Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal oliveGallardo Guerrero, Lourdes  ; Jarén-Galán, Manuel  ; Hornero-Méndez, Dámaso  ; Mínguez Mosquera, María Isabel Artículo
12closedAccess24-Jun-2009Influence of the Chlorophyll Pigment Structure on Its Transfer from an Oily Food Matrix to Intestinal Epithelium CellsGandul-Rojas, Beatriz  ; Gallardo Guerrero, Lourdes  ; Mínguez Mosquera, María Isabel Artículo
13closedAccess24-Sep-2002Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olivesGallardo Guerrero, Lourdes  ; Hornero-Méndez, Dámaso  ; Mínguez Mosquera, María Isabel Artículo
14closedAccessNov-2010Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika productionGallardo Guerrero, Lourdes  ; Pérez Gálvez, Antonio  ; Aranda, Emilio; Mínguez Mosquera, María Isabel ; Hornero-Méndez, Dámaso  Artículo
15embargoedAccessJun-2018Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditionsGandul-Rojas, Beatriz  ; Gallardo Guerrero, Lourdes  Artículo
16openAccessPostprint_Food_Res_Int_2014_v65_p224.pdf.jpgNov-2014Pigment changes during processing of green table olive specialities treated with alkali and without fermentationGandul-Rojas, Beatriz  ; Gallardo Guerrero, Lourdes  Artículo
17openAccessPostprint_2015_Naranjo_et_al_PlantCell&Environment.pdf.jpg17-Oct-2015The chloroplast NADPH thioredoxin reductase C, NTRC, controls non-photochemical quenching of light energy and photosynthetic electron transport in ArabidopsisNaranjo, Belén ; Mignée, Clara; Krieger-Liszkay, Anja; Hornero-Méndez, Dámaso  ; Gallardo Guerrero, Lourdes  ; Cejudo, Francisco Javier ; Lindahl, Marika Artículo