Angélica Quintero-Flórez
Angélica Quintero-Flórez
Universidad Internacional Iberoamericana - UNINI
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The fatty acid composition of virgin olive oil from different cultivars is determinant for foam cell formation by macrophages
A Quintero-Flórez, L Sinausia Nieva, A Sánchez-Ortíz, G Beltrán, ...
Journal of agricultural and food chemistry 63 (30), 6731-6738, 2015
342015
Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil
A Quintero-Flórez, G Pereira-Caro, C Sánchez-Quezada, ...
European journal of nutrition 57 (5), 1925-1946, 2018
232018
Interaction between extra virgin olive oil phenolic compounds and mucin
A Quintero‐Flórez, A Sánchez‐Ortiz, JJ Gaforio Martínez, ...
European Journal of Lipid Science and Technology 117 (10), 1569-1577, 2015
182015
Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process
A Sánchez-Ortiz, MA Bejaoui, A Quintero-Flores, A Jiménez, G Beltrán
Food Research International 111, 220-228, 2018
152018
Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion
A Quintero-Flórez, G Beltrán, A Sánchez-Ortiz
Journal of agricultural and food chemistry 65 (36), 7900-7907, 2017
12017
CO092. CULTIVAR-RELATED DIFFERENCES IN THE FATTY ACID COMPOSITION OF VIRGIN OLIVE OIL ARE DETERMINANT FOR FOAM CELL FORMATION BY MACROPHAGES
A Quintero-Flórez, L Sinusia, A Sánchez-Ortíz, GB Maza, JS Perona
Archivos Latinoamericanos de Nutrición 65 (Suplemento 2), 2015
2015
INTERACTION BETWEEN PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL WITH A SALIVARY PROTEIN (MUCIN): AN APPROACH TO BIOAVAILABILITY.: PO2928
A Quintero-Flórez, A Sanchez-Ortiz, G Beltrán
Annals of Nutrition and Metabolism 63, 2013
2013
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