Beatriz Gandul‐Rojas - Publications, H-index & Citations

Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions

IF9.8

2018-10-01

OAAI

Rabadan, Adrian; Gallardo-Guerrero, Lourdes; Gandul-Rojas, Beatriz; Alvarez-Orti, Manuel; Emilio Pardo, Jose

Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation

IF8

2018-06-01

OAAI

Gandul-Rojas, Beatriz; Gallardo-Guerrero, Lourdes

Composition of pigments and colour changes in green table olives related to processing type

IF9.8

2016-12-01

OAAI

Vergara-Dominguez, Honorio; Julian Rios, Jose; Gandul-Rojas, Beatriz; Roca, Maria

Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation

IF9.8

2015-01-01

OAAI

Ramirez, Eva; Gandul-Rojas, Beatriz; Romero, Concepcion; Brenes, Manuel; Gallardo-Guerrero, Lourdes

Pigment changes during processing of green table olive specialities treated with alkali and without fermentation

IF8

2014-11-01

OAAI

Aparicio-Ruiz, Ramon; Gandul-Rojas, Beatriz

Thylakoid peroxidase activity responsible for oxidized chlorophyll accumulation during ripening of olive fruits (Olea europaea L)

IF8

2014-11-01

OAAI

Gandul-Rojas, Beatriz; Gallardo-Guerrero, Lourdes

Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca

IF8

2014-11-01

OAAI

Vergara-Dominguez, Honorio; Roca, Maria; Gandul-Rojas, Beatriz

Pigment, Physicochemical, and Microbiological Changes Related to the Freshness of Cracked Table Olives

IF9.8

2013-08-01

PREAI

Vergara-Dominguez, Honorio; Roca, Maria; Gandul-Rojas, Beatriz

Mathematical Model To Predict the Formation of Pyropheophytin a in Virgin Olive Oil during Storage

IF6.2

2013-04-09

PREAI

Gallardo-Guerrero, Lourdes; Gandul-Rojas, Beatriz; Moreno-Baquero, J. M.; Lopez-Lopez, Antonio; Bautista-Gallego, Joaquin; Garrido-Fernandez, Antonio

Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive Oils

IF6.2

2012-07-05

PREAI

Aparicio-Ruiz, Ramon; Roca, Maria; Gandul-Rojas, Beatriz

Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant)

IF6.2

2012-05-11

PREAI

Aparicio-Ruiz, Ramon; Gandul-Rojas, Beatriz

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2012-04-01

OAAI

Gandul-Rojas, Beatriz; Roca, Maria; Gallardo-Guerrero, Lourdes

Formation of oxidised chlorophyll catabolites in olives

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2011-09-01

PREAI

Vergara-Dominguez, Honorio; Gandul-Rojas, Beatriz; Roca, Maria

DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2011-09-01

PREAI

Fernandez-Orozco, Rebeca; Roca, Maria; Gandul-Rojas, Beatriz; Gallardo-Guerrero, Lourdes

Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2011-09-01

OAAI

Aparicio-Ruiz, Ramon; Isabel Minguez-Mosquera, Ma; Gandul-Rojas, Beatriz

Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Series a

Pigment Profile in Non-Spanish Olive Varieties (Olea europaea L. Var. Coratina, Frantoio, and Koroneiki)

IF6.2

2010-05-26

PREAI

Aparicio-Ruiz, Ramon; Isabel Minguez-Mosquera, Maria; Gandul-Rojas, Beatriz

Influence of the Chlorophyll Pigment Structure on Its Transfer from an Oily Food Matrix to Intestinal Epithelium Cells

IF6.2

2009-11-02

PREAI

Aparicio-Ruiz, Ramon; Gandul-Rojas, Beatriz; Roca, Maria

Digestive stability, micellarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (Pisum sativum L.)消化稳定性，胶束化和Caco-2人肠细胞对豌豆 (psum sativum L.) 不同制剂中叶绿素衍生物的吸收

IF6.2

2009-05-20

PREAI

Gandul-Rojas, Beatriz; Gallardo-Guerrero, Lourdes; Isabel Minguez-Mosquera, M.