António Garrido

Phenolic Compounds in Spanish Olive Oils

Manuel Brenes, Aránzazu García, Pedro Garcı́a et al. · Journal of Agricultural and Food Chemistry · 1999 · 362 citations

Agriculture, Biochemistry, Food Science +10

Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential

J. Bautista‐Gallego, Francisco Noé Arroyo‐López, Kalliopi Rantsiou et al. · Food Research International · 2012 · 209 citations · Full text

Agriculture, Food Science, Microbiology +15

Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oil

Manuel Brenes, Francisco J. Hidalgo, Aránzazu García et al. · Journal of the American Oil Chemists Society · 2000 · 177 citations

Life Sciences, Biochemistry, Nutritional Sciences +13

Acid Hydrolysis of Secoiridoid Aglycons during Storage of Virgin Olive Oil

Manuel Brenes, Aránzazu García, António Garrido · Journal of Agricultural and Food Chemistry · 2001 · 173 citations

Agriculture, Biochemistry, Nutritional Sciences +17

Effect of Cultivar and Processing Method on the Contents of Polyphenols in Table Olives

Concepción Romero, Manuel Brenes, Khaled Yousfi et al. · Journal of Agricultural and Food Chemistry · 2004 · 173 citations

Agriculture, Biochemistry, Food Science +12