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
 
 
 
Otros identificadores (con url)
 

Results 1-20 of 37 (Search time: 0.041 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 CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID artículo
2openAccessijfs.15080.pdf.jpgMay-2021Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatmentMontaño, Alfredo CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; López-López, Antonio CSIC ORCID ; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN artículo
3openAccessaccesoRestringido.pdf.jpg2019Changes in volatile composition during the processing and storage of black ripe olivesLópez-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Montaño, Alfredo CSIC ORCID artículo
4closedAccess15-Jun-2011Chemometric characterisation of the fats released during the conditioning processes of table olivesLópez-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID artículo
5closedAccess10-Aug-2011Chemometric classification of the fat residues from the conditioning operations of table olive processing, based on their minor componentsGarrido Fernández, A. CSIC ORCID ; López-López, Antonio CSIC ORCID artículo
6openAccessPostprint_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 CSIC; López-López, Antonio CSIC ORCID ; Montaño, Alfredo CSIC ORCID artículo
7openAccessDataBrief_2018_V16_P231.pdf.jpgFeb-2018Data on fatty acid profiles of green Spanish-style Gordal table olives studied by compositional analysisGarrido Fernández, A. CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; López-López, Antonio CSIC ORCID artículo
8openAccessData_in_Brief_2016_V8_P709.pdf.jpgSep-2016Data on green Spanish-style Manzanilla table olives fermented in salt mixturesLópez-López, Antonio CSIC ORCID ; Bautista-Gallego, J. CSIC ORCID ; Moreno-Baquero, J. María CSIC; Garrido Fernández, A. CSIC ORCID artículo
9openAccessDataBrief_2018_V20_P1471.pdf.jpgOct-2018Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive AnalysisLópez-López, Antonio CSIC ORCID ; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Montaño, Alfredo CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID artículo
10closedAccess25-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. CSIC ORCID; García García, Pedro CSIC ORCID CVN ; López-López, Antonio CSIC ORCID ; Garrido Fernández, A. CSIC ORCID artículo
11closedAccess1-Jul-2010Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olivesBautista-Gallego, J. CSIC ORCID ; Arroyo López, Francisco Noé CSIC ORCID ; López-López, Antonio CSIC ORCID ; Garrido Fernández, A. CSIC ORCID artículo
12openAccessPostprint_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 CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID artículo
13openAccessPostprint_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 CSIC ORCID CVN ; López-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Beato, Víctor Manuel CSIC; Medina Pradas, Eduardo CSIC ORCID ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Montaño, Alfredo CSIC ORCID artículo
14openAccess2014Effect of post-fermentation storage on Spanish-style green Manzanilla olivesRodríguez-Gómez, Francisco J. CSIC ORCID ; López-López, Antonio CSIC ORCID ; Romero-Gil, Verónica; Arroyo López, Francisco Noé CSIC ORCID ; Moreno-Baquero, J. María CSIC; Garrido Fernández, A. CSIC ORCID ; García García, Pedro CSIC ORCID CVN artículo
15openAccessPostprint_2019_FoodChem_V271_P543.pdf.jpg15-Jan-2019Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olivesCastro Gómez-Millán, Antonio de CSIC ORCID ; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Cortés Delgado, Amparo CSIC ORCID ; López-López, Antonio CSIC ORCID ; Montaño, Alfredo CSIC ORCID artículo
16closedAccess2010Effect of the Previous Storage of Ripe Olives on the Oil Composition of FruitsLópez-López, Antonio CSIC ORCID ; Rodríguez-Gómez, Francisco J. CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; García García, Pedro CSIC ORCID CVN ; Garrido Fernández, A. CSIC ORCID artículo
17openAccessPostprint_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 CSIC ORCID ; Beato, Víctor Manuel CSIC; Sánchez, Antonio Higinio; García García, Pedro CSIC ORCID CVN ; Montaño, Alfredo CSIC ORCID artículo
18openAccessPostprint_2016_FoodChem_V211_P415.pdf.jpg2016Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristicsLópez-López, Antonio CSIC ORCID ; Bautista-Gallego, J. CSIC ORCID ; Moreno-Baquero, J. María CSIC; Garrido Fernández, A. CSIC ORCID artículo
19openAccessHeavy 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 CSIC ORCID ; López Núñez, Rafael CSIC ORCID CVN ; Madrid Díaz, Fernando CSIC ORCID; Garrido Fernández, A. CSIC ORCID artículo
20openAccessfoods-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 CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID artículo