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Manuel Brenes

Showing results (1-10 of 63) with videos related to

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Journal of Agricultural and Food Chemistry|August 29, 2012
Analysis of total contents of hydroxytyrosol and tyrosol in olive oilsConcepción Romero, Manuel Brenes
Journal of Agricultural and Food Chemistry|September 25, 2014
Comment on Addressing analytical requirements to support health claims on "olive oil polyphenols" (EC Regulation 432/212)Concepción Romero, Manuel Brenes
Journal of the Science of Food and Agriculture|March 13, 2018
Influence of iron redox state on black ripe olive processingPedro García, Concepción Romero, Manuel Brenes
Food Chemistry|February 13, 2020
Chemical hydrolysis of oleuropein affected by the type of organic acidConcepción Romero, Pedro García, Manuel Brenes
Journal of Food Science|August 11, 2017
Optimization of Ripe Olive Processing with a Single Lye TreatmentManuel Brenes, Concepción Romero, Pedro García-García
Journal of Food Science|October 15, 2016
Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali TreatmentConcepción Romero, Pedro García-García, Manuel Brenes
Journal of Agricultural and Food Chemistry|June 13, 2002
Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived productsConcepción Romero, Manuel Brenes, Pedro García, et al.
Journal of Agricultural and Food Chemistry|September 12, 2014
Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varietiesEva Ramírez, Eduardo Medina, Manuel Brenes, et al.
Food & Function|July 16, 2019
Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusionsEduardo Medina, Concepción Romero, Pedro García, et al.
Journal of Agricultural and Food Chemistry|June 13, 2002
Validation of a method for the analysis of iron and manganese in table olives by flame atomic absorption spectrometryPedro García, Concepción Romero, Manuel Brenes, et al.
Pageof 7

Showing results (1-10 of 63) with videos related to

Sort By:
Pageof 7
Journal of Agricultural and Food Chemistry|August 29, 2012
Analysis of total contents of hydroxytyrosol and tyrosol in olive oilsConcepción Romero, Manuel Brenes
Journal of Agricultural and Food Chemistry|September 25, 2014
Comment on Addressing analytical requirements to support health claims on "olive oil polyphenols" (EC Regulation 432/212)Concepción Romero, Manuel Brenes
Journal of the Science of Food and Agriculture|March 13, 2018
Influence of iron redox state on black ripe olive processingPedro García, Concepción Romero, Manuel Brenes
Food Chemistry|February 13, 2020
Chemical hydrolysis of oleuropein affected by the type of organic acidConcepción Romero, Pedro García, Manuel Brenes
Journal of Food Science|August 11, 2017
Optimization of Ripe Olive Processing with a Single Lye TreatmentManuel Brenes, Concepción Romero, Pedro García-García
Journal of Food Science|October 15, 2016
Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali TreatmentConcepción Romero, Pedro García-García, Manuel Brenes
Journal of Agricultural and Food Chemistry|June 13, 2002
Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived productsConcepción Romero, Manuel Brenes, Pedro García, et al.
Journal of Agricultural and Food Chemistry|September 12, 2014
Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varietiesEva Ramírez, Eduardo Medina, Manuel Brenes, et al.
Food & Function|July 16, 2019
Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusionsEduardo Medina, Concepción Romero, Pedro García, et al.
Journal of Agricultural and Food Chemistry|June 13, 2002
Validation of a method for the analysis of iron and manganese in table olives by flame atomic absorption spectrometryPedro García, Concepción Romero, Manuel Brenes, et al.
Pageof 7