Francisco J. Martínez-Casado

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

Pharmaceutical co-crystals of the anti-inflammatory drug diflunisal and nicotinamide obtained using supercritical CO2 as an antisolvent

Isaac A. Cuadra, Albertina Cabañas, J.A.R. Cheda et al. · Journal of CO2 Utilization · 2015 · 70 citations

Anti-inflammatory Drug Diflunisal, Medicinal Chemistry, Pharmaceutical Science +10

High-Quality Metal–Organic Framework Ultrathin Films for Electronically Active Interfaces

Víctor Rubio‐Giménez, Sergio Tatay, Florence Volatron et al. · Journal of the American Chemical Society · 2016 · 68 citations · Full text

Interaction of tocopherols and phenolic compounds with membrane lipid components: Evaluation of their antioxidant activity in a liposomal model system

Mario Gutiérrez, Antonio F. GarcÍa, M. Africa de Madariaga et al. · Life Sciences · 2003 · 67 citations

Biochemistry, Medicine, Membrane Lipid Components +8

Chemical profile of industrially fermented green olives of different varieties

Alfredo Montaño, Antonio Higinio Sánchez, Francisco J. Martínez-Casado et al. · Food Chemistry · 2003 · 66 citations

Food Chemistry, Food Fermentation, Food Analysis +5