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Journal of Agricultural and Food Chemistry|January 7, 2004
Role of olive seed in the biogenesis of virgin olive oil aromaPilar Luaces, Ana G Pérez, Carlos Sanz
Journal of Agricultural and Food Chemistry|June 28, 2007
Thermal stability of lipoxygenase and hydroperoxide lyase from olive fruit and repercussion on olive oil aroma biosynthesisPilar Luaces, Carlos Sanz, Ana G Pérez
Journal of Agricultural and Food Chemistry|June 27, 2002
Biosynthesis of strawberry aroma compounds through amino acid metabolismAna G Pérez, Raquel Olías, Pilar Luaces, et al.
Antioxidants (Basel, Switzerland)|November 27, 2021
An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive FruitPilar Luaces, Mar Pascual, Ana G Pérez, et al.
Journal of Agricultural and Food Chemistry|April 28, 2026
Early Developmental Regulation of Tyrosine Decarboxylase in Olive Fruits and Its Impact on Virgin Olive Oil PhenolicsPilar Luaces, Rosario Sánchez, Jesús Expósito, et al.
Journal of the Science of Food and Agriculture|September 14, 2010
Contribution of olive seed to the phenolic profile and related quality parameters of virgin olive oilPilar Luaces, Carmen Romero, Francisca Gutierrez, et al.
International Journal of Molecular Sciences|February 25, 2023
Olive Polyphenol Oxidase Gene FamilyRosario Sánchez, Laura Arroyo, Pilar Luaces, et al.
Journal of Agricultural and Food Chemistry|October 16, 2003
Modification of volatile compound profile of virgin olive oil due to hot-water treatment of olive fruitAna G Pérez, Pilar Luaces, José J Ríos, et al.
Antioxidants (Basel, Switzerland)|January 26, 2024
Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit OntogenyPilar Luaces, Jesús Expósito, Paula Benabal, et al.
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