Marı́a José Moyano

The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis

Marı́a José Moyano, Francisco J. Heredia, Antonio J. Meléndez‐Martínez · Comprehensive Reviews in Food Science and Food Safety · 2010 · 113 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +18

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

Marı́a José Moyano, Antonio J. Meléndez‐Martínez, J. Alba et al. · Food Research International · 2008 · 82 citations

Food Chemistry, Carotenoids Indexes, Comprehensive Study +4

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spaces

Marı́a José Moyano, Antonio J. Meléndez‐Martínez, J. Alba et al. · Food Research International · 2008 · 60 citations

Food Chemistry, Carotenoids Indexes, Carotenoid +4

Improvement of phenolic compound content in virgin olive oils by using enzymes during malaxation

Aránzazu García, Manuel Brenes, Marı́a José Moyano et al. · Journal of Food Engineering · 2001 · 48 citations

Food Chemistry, Engineering, Biochemistry +7

Chromatic evolution of virgin olive oils submitted to an accelerated oxidation test

Claudio D. Ceballos, Marı́a José Moyano, Isabel M. Vicario et al. · Journal of the American Oil Chemists Society · 2003 · 42 citations

Botany, Food Analysis, Green Chemistry +16