Antonio Lama‐Muñoz

Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids

Antonio Lama‐Muñoz, María del Mar Contreras, Francisco Espínola et al. · Food Chemistry · 2020 · 129 citations · Full text

Food Chemistry, Polyphenolics, Food Bioactive Compound +6

New Phenolic Compounds Hydrothermally Extracted from the Olive Oil Byproduct Alperujo and Their Antioxidative Activities

Fátima Rubio‐Senent, Guillermo Rodríguez‐Gutiérrez, Antonio Lama‐Muñoz et al. · Journal of Agricultural and Food Chemistry · 2012 · 121 citations

Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, in vitro bile acid and glucose binding

Fátima Rubio‐Senent, Guillermo Rodríguez‐Gutiérrez, Antonio Lama‐Muñoz et al. · Food Hydrocolloids · 2014 · 105 citations

Food Chemistry, Engineering, Vitro Bile Acid +7

Production, characterization and isolation of neutral and pectic oligosaccharides with low molecular weights from olive by-products thermally treated

Antonio Lama‐Muñoz, Guillermo Rodríguez‐Gutiérrez, Fátima Rubio‐Senent et al. · Food Hydrocolloids · 2011 · 94 citations

Low Molecular Weights, Engineering, Natural Polymer +9

Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions

Antonio Lama‐Muñoz, María del Mar Contreras, Francisco Espínola et al. · Food Chemistry · 2019 · 89 citations · Full text

Polyphenolics, Bioassay-guided Isolation, Medicine +7