Brígida Jiménez

Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved

F. Gutiérrez, Brígida Jiménez, Antonio Martínez Ruiz et al. · Journal of Agricultural and Food Chemistry · 1998 · 299 citations

Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils

Brígida Jiménez, Araceli Sánchez‐Ortíz, M.L. Lorenzo et al. · Food Research International · 2013 · 78 citations

Sensory Attributes, Food Analysis, Agricultural Economics +6

Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation

Olga García‐Martínez, Elvira De Luna‐Bertos, Javier Ramos‐Torrecillas et al. · PLoS ONE · 2016 · 78 citations · Full text

Tissue Engineering, Botany, Nutraceutical Ingredient +18

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

Anallely López‐Yerena, Julián Lozano‐Castellón, Alexandra Olmo‐Cunillera et al. · Molecules · 2019 · 51 citations · Full text

Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils

Brígida Jiménez, Araceli Sánchez‐Ortíz, Ana Rivas · International Journal of Food Science & Technology · 2014 · 38 citations

Food Chemistry, Health Sciences, Food Analysis +8