Antonio de Castro

Comparison of the Concentrations of Phenolic Compounds in Olive Oils and Other Plant Oils:  Correlation with Antimicrobial Activity

Eduardo Medina, Antonio de Castro, Concepción Romero et al. · Journal of Agricultural and Food Chemistry · 2006 · 258 citations

In Vitro Activity of Olive Oil Polyphenols against <i>Helicobacter pylori</i>

Concepción Romero, Eduardo Medina, Julio Vargas et al. · Journal of Agricultural and Food Chemistry · 2007 · 174 citations

Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation

Antonio de Castro, Alfredo Montaño, Francisco J. Martínez-Casado et al. · Food Microbiology · 2002 · 142 citations

Probiotic, Starter Cultures, Food Fermentation +7

Antimicrobial Activity of Olive Oil, Vinegar, and Various Beverages against Foodborne Pathogens

Eduardo Medina, Concepción Romero, Manuel Brenes et al. · Journal of Food Protection · 2007 · 137 citations

Medicine, Foodborne Pathogens, Foodborne Illness +10

Triterpenic acids in table olives

Concepción Romero, Aránzazu García, Eduardo Medina et al. · Food Chemistry · 2009 · 135 citations

Food Chemistry, Biochemistry, Triterpenic Acids +3