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 · 131 citations · Full text

Agriculture, Biochemistry, Plant Sciences +10

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 · 123 citations

Agriculture, Biochemistry, Bioenergetics +15

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 · 106 citations

Agriculture, Biochemistry, Food Science +11

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 · 95 citations

Life Sciences, Biochemistry, Food Science +12

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 · 91 citations · Full text

Agriculture, Food Science, Plant Sciences +8