1. DIGITAL.CSIC

Gallardo Guerrero, Lourdes

Network Lab View Statistics Email Alert RSS Feed

Perfil

Firma en Digital.CSIC (*)
Gallardo Guerrero, Lourdes
 
Centro o Instituto
CSIC - Instituto de la Grasa (IG)
 
Departamento
Fitoquímica de los Alimentos
 
Categoría Profesional
Investigador A3
 
Especialización
Food Science & Technology
 
Email
lgallardo@ig.csic.es
 
ORCID
 
Página web
 
Otros identificadores (con url)
 

Publications

Results 1-20 of 21 (Search time: 0.075 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1closedAccessaccesoRestringido.pdf.jpgAug-1993A study of the lipids and carotenoprotein in the prawn, Penaeus japonicusMuriana, Francisco J. G. CSIC ORCID ; Ruiz-Gutiérrez, Valentina CSIC ; Gallardo Guerrero, Lourdes CSIC ORCID ; Mínguez Mosquera, María Isabel CSICartículo
2closedAccessaccesoRestringido.pdf.jpgSep-1992Action of chlorophylls on the stability of virgin olive oilGutiérrez-Rosales, Francisca CSIC ; Garrido-Fernández, Juan; Gallardo Guerrero, Lourdes CSIC ORCID ; Gandul-Rojas, Beatriz CSIC ORCID ; Mínguez Mosquera, María Isabel CSICartículo
3openAccessPostprint_2015_FoodChem_V199_P165.pdf.jpg15-May-2016Carotenoid composition of strawberry tree (Arbutus unedo L.) fruitsDelgado-Pelayo, Raúl CSIC; Gallardo Guerrero, Lourdes CSIC ORCID ; Hornero-Méndez, Dámaso CSIC ORCID artículo
4openAccessfoods-09-01469-v2.pdf.jpg15-Oct-2020Characterization and Processing of Table Olives: A Special IssueGandul-Rojas, Beatriz CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID artículo
5openAccessManuscript FOODRES-D-13-02757 revised accepted.pdf.jpg2014CHLOROPHYLL AND CAROTENOID PIGMENTS IN THE PEEL AND FLESH OF COMMERCIAL APPLE FRUITS VARIETIES.Delgado-Pelayo, Raúl CSIC; Gallardo Guerrero, Lourdes CSIC ORCID ; Hornero-Méndez, Dámaso CSIC ORCID artículo
6openAccessPostprint_Food_Chem_2015_v166_p115.pdf.jpg1-Jan-2015Composition of pigments and colour changes in green table olives related to processing typeRamírez, Eva CSIC ORCID ; Gandul-Rojas, Beatriz CSIC ORCID ; Romero Barranco, Concepción CSIC ORCID ; Brenes Balbuena, Manuel CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID artículo
7openAccessHPLC.pdf.jpg1991Control de pigmentos clorofílicos y carotenoides por HPLC en el aceite de oliva virgenGandul-Rojas, Beatriz CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID ; Garrido Fernández, J. CSIC ORCID ; Mínguez Mosquera, María Isabel CSICartículo
8closedAccess2010Control of olive oil adulteration with copper-chlorophyll derivativesRoca, María CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID ; Mínguez Mosquera, María Isabel CSIC; Gandul-Rojas, Beatriz CSIC ORCID artículo
9closedAccessJan-2012Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant)Gandul-Rojas, Beatriz CSIC ORCID ; Roca, María CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID artículo
10closedAccess2002Differences in the Activity of Superoxide Dismutase, Polyphenol Oxidase and Cu-Zn Content in the Fruits of Gordal and Manzanilla Olive VarietiesHornero-Méndez, Dámaso CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID ; Jarén-Galán, Manuel CSIC ; Mínguez Mosquera, María Isabel CSICartículo
11closedAccessSep-2011DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripeningFernández-Orozco, Rebeca CSIC; Roca, María CSIC ORCID ; Gandul-Rojas, Beatriz CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID artículo
12openAccessPostprint_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 CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID ; López-Pardo, Raquel; Ruiz de Galarreta, José Ignacioartículo
13openAccess30-Oct-2018Effect of roasting conditions on pigment composition and some quality parameters of pistachio oilRabadán, Adrián; Gallardo Guerrero, Lourdes CSIC ORCID ; Gandul-Rojas, Beatriz CSIC ORCID ; Álvarez Ortí, Manuel; Pardo, José Emilioartículo
14closedAccessNov-2003Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal oliveGallardo Guerrero, Lourdes CSIC ORCID ; Jarén-Galán, Manuel CSIC ; Hornero-Méndez, Dámaso CSIC ORCID ; Mínguez Mosquera, María Isabel CSICartículo
15openAccessfoods-09-00701.pdf.jpg1-Jun-2020Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH—Treated Table Olives Preserved without FermentationBerlanga-Del Pozo, Marta CSIC; Gallardo Guerrero, Lourdes CSIC ORCID ; Gandul-Rojas, Beatriz CSIC ORCID artículo
16closedAccess24-Jun-2009Influence of the Chlorophyll Pigment Structure on Its Transfer from an Oily Food Matrix to Intestinal Epithelium CellsGandul-Rojas, Beatriz CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID ; Mínguez Mosquera, María Isabel CSICartículo
17closedAccess24-Sep-2002Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olivesGallardo Guerrero, Lourdes CSIC ORCID ; Hornero-Méndez, Dámaso CSIC ORCID ; Mínguez Mosquera, María Isabel CSICartículo
18closedAccessNov-2010Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika productionGallardo Guerrero, Lourdes CSIC ORCID ; Pérez Gálvez, Antonio CSIC ORCID ; Aranda, Emilio; Mínguez Mosquera, María Isabel CSIC; Hornero-Méndez, Dámaso CSIC ORCID artículo
19openAccessJun-2018Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditionsGandul-Rojas, Beatriz CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID artículo
20openAccessPostprint_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 CSIC ORCID ; Gallardo Guerrero, Lourdes CSIC ORCID artículo