Manuel Cabrera‐Bañegil

Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples

Manuel Cabrera‐Bañegil, María del Carmen Hurtado‐Sánchez, Teresa Galeano‐Díaz et al. · Food Chemistry · 2016 · 55 citations

Food Chemistry, Polyphenolics, Second-order Multivariate Algorithms +12

Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste

Manuel Cabrera‐Bañegil, Thaís Schaide, Raquel Manzano et al. · Food Chemistry · 2017 · 42 citations

Food Chemistry, Polyphenolics, Table Olives +9

Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

Francisco Pérez Nevado, Manuel Cabrera‐Bañegil, Elena Repilado et al. · Food Control · 2018 · 39 citations

Food Chemistry, Californian-style Black Olives, Phenolic Compounds +1

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments

Enrico María Lodolini, Manuel Cabrera‐Bañegil, A. Garrido Fernández et al. · Food Chemistry · 2019 · 39 citations

Food Chemistry, High Hydrostatic Pressure, Cooking Treatments +4

Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

Thaís Schaide, Manuel Cabrera‐Bañegil, Francisco Pérez Nevado et al. · Journal of Food Science and Technology · 2019 · 28 citations · Full text

Fermentation Process, Biosynthesis, Engineering +7