Antonio Lama-Muñoz

consejo superior de investigaciones científicas

H指数:26

被引数:2,222

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Major olive mill aqueous effluents as industrial sources of hydroxytyrosol, 3,4-dihydroxyphenylglycol and tyrosol for circular valorisation

主要橄榄油厂水基废液作为工业来源的羟基酪醇、3,4-二羟基苯基乙二醇和酪醇的循环增值利用

Journal of Cleaner Production

IF10

2026-10-290

OAAI

Phenolic composition and in vitro bioactivities of olive leaf infusions: influence of cultivar and infusion temperature

橄榄叶浸泡液的酚类组成和体外生物活性：品种和浸泡温度的影响

Food Bioscience

IF5.9

2026-07-030

OAAI

Olive-derived bioactive combinations: synergistic angiotensin-I-converting enzyme (ACE) inhibition and distinct mechanisms of triterpenic acids and phenolics

橄榄来源的生物活性组合：三萜酸和酚类物质协同抑制血管紧张素-I转化酶（ACE）及独特的机制

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-12-010

OAAI

Confirming the presence of 3,4-dihydroxyphenylglycol (DHPG) in olive leaves via thermal extraction and mass spectrometry

通过热萃取和质谱法确认橄榄叶中3,4-dihydroxyphenylglycol (DHPG)的存在

Food Chemistry

IF9.8

2025-10-220

PRE

Synergistic inhibition of α-glucosidase and α-amylase by phenolic compounds isolated from olive oil by-products

橄榄油副产物中分离的酚类化合物对α-葡萄糖苷酶和α-淀粉酶的协同抑制作用

Journal of the Science of Food and Agriculture

IF3.5

2025-06-120

OAAI

Structural and antioxidant properties of hydroxytyrosol-pectin conjugates: Comparative analysis of adsorption and free radical methods and their impact on in vitro gastrointestinal process

羟基酪醇-果胶缀合物的结构与抗氧化特性：吸附法和自由基方法比较分析及其对体外胃肠道过程的影响

FOOD HYDROCOLLOIDS

IF12.4

2025-05-012

OAAI

Inhibitory Effect of Olive Phenolic Compounds Isolated from Olive Oil By-Product on Melanosis of Shrimps

橄榄油副产物中橄榄酚类化合物对对虾黑变病的抑制作用

ANTIOXIDANTS

IF6.6

2021-05-054

OAAI

Characterization of the lignocellulosic and sugars composition of different olive leaves cultivars

不同橄榄叶品种的木质纤维素和糖组成的表征

FOOD CHEMISTRY

IF9.8

2020-11-0120

OAAI

Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids

六个西班牙品种的橄榄叶提取物中酚类化合物和甘露醇的含量: 索氏法和加压液体提取

FOOD CHEMISTRY

IF9.8

2020-08-0195

OAAI

Valorization of olive mill leaves through ultrasound-assisted extraction

超声辅助提取橄榄叶的价值

FOOD CHEMISTRY

IF9.8

2020-06-0155

OAAI

How Cultivar and Extraction Conditions Affect Antioxidants Type and Extractability for Olive Leaves Valorization

ACS SUSTAINABLE CHEMISTRY & ENGINEERING

IF7.3

2020-02-2029

OAAI

Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions

FOOD CHEMISTRY

IF9.8

2019-09-0161

OAAI

The use of industrial thermal techniques to improve the bioactive compounds extraction and the olive oil solid waste utilization

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2019-07-0129

OAAI

Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status

BIORESOURCE TECHNOLOGY

IF9

2019-05-01130

OAAI

Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and α-tocopherol on the Rancimat oxidative stability of vegetable oils

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2019-01-016

OAAI

Complexation of hydroxytyrosol and 3,4-dihydroxyphenylglycol with pectin and their potential use for colon targeting

CARBOHYDRATE POLYMERS

IF12.5

2017-05-0127

OAAI

Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)

FOOD CHEMISTRY

IF9.8

2017-03-0122

OAAI

Obtaining sugars and natural antioxidants from olive leaves by steam-explosion

FOOD CHEMISTRY

IF9.8

2016-11-0170

OAAI

Antioxidant phenolic extracts obtained from secondary Tunisian date varieties (Phoenix dactylifera L) by hydrothermal treatments

FOOD CHEMISTRY

IF9.8

2016-04-0136

OAAI

Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products

FOOD CHEMISTRY

IF9.8

2015-11-0128

OAAI

Antonio Lama-Muñoz

个人简介

教育背景

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