Antonio J. Pérez-López

Author

Also Known As

A. Pérez-López, A.J. PEREZ‐LOPEZ, A.J. Perez-López, A.J. PÉREZ-LÓPEZ, A.J. PÉREZ‐LÓPEZ, A.J. Pérez-López, A.J. Pérez‐López, ANTONIO J. PÉREZ‐LÓPEZ, Alejandro Pérez-López, Antonio J Pérez‐López

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Universidad Católica de Murcia Universitat de Miguel Hernández d'Elx Universidad de Murcia Catholic University of America Centro de Edafología y Biología Aplicada del Segura

About

Antonio J. Pérez-López is an author at Universidad Católica de Murcia specializing in food chemistry, food quality, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	15	436
2	Engineering	5	5	233
3	Medicine	3	3	167
4	Public Health	3	3	128
5	Natural Sciences	1	1	56

Antonio J. Pérez-López

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Effects of Agricultural Practices on Color, Carotenoids Composition, and Minerals Contents of Sweet Peppers, cv. Almuden Antonio J. Pérez-López, José Manuel López‐Nicolás, Estrella Núñez‐Delicado, Journal of Agricultural and Food Chemistry	2007	113
Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage Antonio J. Pérez-López, Francisco M. del Amor, Ana Serrano‐Martínez, Journal of the Science of Food and Agriculture NutritionEngineeringAgricultural EconomicsRipeningCrop Quality	2007	99
Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing Antonio J. Pérez-López, Domingo Saura, José Francisco Perales Lorente, European Food Research and Technology Food ChemistryFood AnalysisMandarin Juice ProcessingFood EngineeringFood Processing	2005	86
Determination of stoichiometric coefficients and apparent formation constants for β-cyclodextrin complexes of trans-resveratrol using reversed-phase liquid chromatography José Manuel López‐Nicolás, Estrella Núñez‐Delicado, Antonio J. Pérez-López, Journal of Chromatography A BiochemistryApparent Formation Constantsβ-Cyclodextrin ComplexesBioanalysisReversed-phase Liquid Chromatography	2006	80
Volatile odour components and sensory quality of fresh and processed mandarin juices Antonio J. Pérez-López, Ángel A. Carbonell‐Barrachina Journal of the Science of Food and Agriculture FlavoromicsFood AnalysisProcessed Mandarin JuicesSensory ScienceTotal Volatile Compounds	2006	72
Use of Natural and Modified Cyclodextrins as Inhibiting Agents of Peach Juice Enzymatic Browning José Manuel López‐Nicolás, Antonio J. Pérez-López, Ángel A. Carbonell‐Barrachina, Journal of Agricultural and Food Chemistry	2007	62
Polyphenol Oxidase from Dominga Table Grape Estrella Núñez‐Delicado, Marta Serrano‐Megías, Antonio J. Pérez-López, Journal of Agricultural and Food Chemistry	2005	59
Strategies to Delay Ethylene-Mediated Ripening in Climacteric Fruits: Implications for Shelf Life Extension and Postharvest Quality Ramiro Alonso-Salinas, Santiago López‐Miranda, Antonio J. Pérez-López, Horticulturae Shelf LifeEngineeringBotanyShelf Life ExtensionAgricultural Economics	2024	56
Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice Antonio J. Pérez-López, José Manuel López‐Nicolás, Ángel A. Carbonell‐Barrachina European Food Research and Technology Food ChemistryAgricultural ChemistryEngineeringOrganic FarmingEnvironmental Engineering	2006	49
Characterization of polyphenol oxidase from Napoleon grape Estrella Núñez‐Delicado, Marta Serrano‐Megías, Antonio J. Pérez-López, Food Chemistry Food ChemistryBiochemistryPhytochemistryPolyphenolicsOxidative Stress	2005	41

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