Cristina Samaniego‐Sánchez

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

Jessica del Pilar Ramírez-Anaya, Cristina Samaniego‐Sánchez, Ma. Claudia Castañeda-Saucedo et al. · Food Chemistry · 2015 · 131 citations

Food Chemistry, Nutrition, Polyphenolics +8

The influence of domestic culinary processes on the Trolox Equivalent Antioxidant Capacity of green tea infusions

Cristina Samaniego‐Sánchez, Y. Inurreta-Salinas, José Javier Quesada‐Granados et al. · Journal of Food Composition and Analysis · 2010 · 42 citations

Food Chemistry, Green Tea Infusions, Domestic Culinary Processes +2

Dietary exposure to parabens and body mass index in an adolescent Spanish population

Celia Monteagudo, Virginia Robles-Aguilera, Inmaculada Salcedo‐Bellido et al. · Environmental Research · 2021 · 38 citations · Full text

β-Carotene, squalene and waxes determined by chromatographic method in picual extra virgin olive oil obtained by a new cold extraction system

Cristina Samaniego‐Sánchez, José Javier Quesada‐Granados, H. López-García de la Serrana et al. · Journal of Food Composition and Analysis · 2010 · 36 citations · Full text

Food Chemistry, Carotenoid, Supercritical Fluid Chromatography +5

Combination of Analytical and Chemometric Methods as a Useful Tool for the Characterization of Extra Virgin Argan Oil and Other Edible Virgin Oils. Role of Polyphenols and Tocopherols

Ascensión Rueda‐Robles, Cristina Samaniego‐Sánchez, Manuel Olalla Herrera et al. · Journal of AOAC International · 2016 · 34 citations

Engineering, Flavoromics, Chemical Composition +19