Carmen Cabrera–Vique

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

Thays H. Borges, José Alberto Pereira, Carmen Cabrera–Vique et al. · Food Chemistry · 2016 · 151 citations · Full text

Agriculture, Biochemistry, Food Science +16

Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (<i>Argania spinosa</i>, Skeels)

Rocío Marfil, Rafael Giménez, Olga Martínez‐Augustin et al. · European Journal of Lipid Science and Technology · 2011 · 102 citations

Agriculture, Food Science, Nutritional Sciences +14

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

Isabel Seiquer, Ascensión Rueda‐Robles, Manuel Olalla Herrera et al. · Food Chemistry · 2015 · 84 citations

Agriculture, Food Science, Nutritional Sciences +14

Characterization of Fatty Acid Profile of Argan Oil and Other Edible Vegetable Oils by Gas Chromatography and Discriminant Analysis

Ascensión Rueda‐Robles, Isabel Seiquer, Manuel Olalla Herrera et al. · Journal of Chemistry · 2014 · 74 citations · Full text

Agriculture, Food Science, Chromatographic Analysis +11

Metal Content and Physicochemical Parameters Used as Quality Criteria in Virgin Argan Oil: Influence of the Extraction Method

Rocío Marfil, Carmen Cabrera–Vique, Rafael Giménez et al. · Journal of Agricultural and Food Chemistry · 2008 · 70 citations

Natural Sciences, Chemistry, Elemental Analysis +12