Research Groups:
Tecnologías Innovadoras para el Estudio de Compuestos Bioactivos en Alimentos (ENANTIOMET)
Department: Characterization, Quality and Safety Department
Blanch GP, Gómez-Jiménez MC, Ruiz del Castillo ML, Exogenous salicylic acid improves phenolic content and antioxidant activity in grapefruits. Plant Foods for Human Nutrition, 75, 177–183 (2020). doi: 10.1007/s11130-019-00793-z
Ruiz del Castillo ML, Rodríguez M, Flores G, Blanch GP, Solid-Phase Microextraction on MDGC/MS method for the determination of pesticides in strawberry juice. LWT – Food Sci. Tech. 99, 283–290 (2019). doi: 10.1016/j.lwt.2018.09.063
Flores G, Blanch GP, Ruiz del Castillo ML. Abscisic acid treated olive seeds as a natural source of bioactive compounds. LWT-Food Sci. Technol. 90, 556–561 (2018). doi: 10.1016/j.lwt.2018.01.009
Blanch GP, Flores G, Gómez-Jiménez MC, Ruiz del Castillo ML. Abscisic acid sprayed on olive tree (Olea europaea L.) affects the phenolic composition of olive fruit cultivars. J. Agric. Sci. 10, 4, 37-46 (2018). doi:10.5539/jas.v10n4p37
Flores G, Blanch GP, Ruiz del Castillo ML. Effect of postharvest methyl jasmonate treatment of fatty acid composition and phenolic acid content in olive fruits during storage. J. Sci. Food Agric. 97(9) 2767-2772 (2017). doi:10.1002/jsfa.8104
Ruiz del Castillo ML, López Tobar E, Sánchez-Cortés S, Flores G, Blanch GP. Stabilization of curcumin against photodegradation by encapsulation in cyclodextrins: A study based on chromatographic and spectroscopic (Raman and UV-visible) data. Vib. Spectrosc. 81, 106-111 (2015)
Polyphenol-rich foods as a healthy and sustainable aging strategy (KEPHENOL). PID2019-107009RB-I00
IP y co-IP: S. de Pascual-Teresa y GP Blanch . (ICTAN, CSIC)
Duración: 06.2020 – 2024
Entidad financiadora: Ministerio de Ciencia, Innovación y Universidades + cofinanciación FEDER.
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