Concepedia

Aránzazu García

AG

40

Publications

3.3K

Citations

32

H-Index

1985

Active since

Affiliations

Instituto de la Grasa(Current)

Consejo Superior de Investigaciones Científicas

Universidad de Sevilla

Aránzazu García is an author at Instituto de la Grasa specializing in food chemistry, engineering, and biochemistry.

Top concepts

Food ChemistryEngineeringBiochemistryHealthChromatographyMedicinePharmacologyMicrobiologyBiotechnologyFood Preservatives

Publications per year

1985–2023

40

Publications

40

Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs)

Aránzazu García, Elisa Rodríguez-Juan, Guillermo Rodríguez‐Gutiérrez et al. · Food Chemistry · 2015 · 391 citations

Food Chemistry, Phenolic Compounds, Solvent Extraction +6

Phenolic Compounds in Spanish Olive Oils

Manuel Brenes, Aránzazu García, Pedro Garcı́a et al. · Journal of Agricultural and Food Chemistry · 1999 · 361 citations

Influence of Thermal Treatments Simulating Cooking Processes on the Polyphenol Content in Virgin Olive Oil

Manuel Brenes, Aránzazu García, M. Carmen Dobarganes et al. · Journal of Agricultural and Food Chemistry · 2002 · 184 citations

Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oil

Manuel Brenes, Francisco J. Hidalgo, Aránzazu García et al. · Journal of the American Oil Chemists Society · 2000 · 176 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +12

Effect of Cultivar and Processing Method on the Contents of Polyphenols in Table Olives

Concepción Romero, Manuel Brenes, Khaled Yousfi et al. · Journal of Agricultural and Food Chemistry · 2004 · 173 citations

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