África Fernández‐Prior

Author

Also Known As

A. Fernández Prior, A. Fernández-Prior, Africa Fernandez-Prior, Africa Fernandez‐Prior, Africa Fernández-Prior, Maria África Fernández-Prior, María África Fernández Prior, María África Fernández-Prior, María África Fernández‐Prior, ÁFRICA FERNÁNDEZ-PRIOR

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Instituto de la Grasa Consejo Superior de Investigaciones Científicas Universidad Pablo de Olavide Instituto de Investigación Biomédica de Málaga Universidad de Málaga

ÁF

About

África Fernández‐Prior is an author at Instituto de la Grasa specializing in oxidative stress, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	10	10	288
2	Health Sciences	7	7	253
3	Engineering	6	6	223
4	Public Health	3	3	51
5	Natural Sciences	2	2	48

África Fernández‐Prior

Publications

993

Citations

H-Index

Page 1

	Year	Citations
Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage Alejandra Bermúdez‐Oria, Guillermo Rodríguez‐Gutiérrez, Fátima Rubio‐Senent, Meat Science Food ChemistryMeat PackagingEdible FilmBeef MeatOlive Antioxidants Hydroxytyrosol	2018	129
Utilization of strawberry and raspberry waste for the extraction of bioactive compounds by deep eutectic solvents Marcos Vázquez-González, África Fernández‐Prior, Alejandra Bermúdez‐Oria, LWT Solvent ExtractionEngineeringDeep Eutectic SolventsBio-based SorbentPolyphenolics	2020	95
Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds Alejandra Bermúdez‐Oria, Guillermo Rodríguez‐Gutiérrez, África Fernández‐Prior, Food Chemistry Food ChemistryPhenolic CompoundsFood Bioactive CompoundPhenolic AntioxidantsDietary Fibre	2018	86
Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity Mónica Sánchez-Gutiérrez, Isabel Bascón-Villegas, Alejandro Rodríguez, Foods	2021	83
Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.) Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández‐Prior, LWT Food ChemistryFood Bioactive CompoundFatty AcidsCommercial Cocoa BeansPhytochemical	2021	56
Confirmation by solid-state NMR spectroscopy of a strong complex phenol-dietary fiber with retention of antioxidant activity in vitro Alejandra Bermúdez‐Oria, Guillermo Rodríguez‐Gutiérrez, África Fernández‐Prior, Food Hydrocolloids NutritionSolid-state Nmr SpectroscopyBiochemistryMedicineAntioxidant Activity	2019	41
Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents África Fernández‐Prior, Alejandra Bermúdez‐Oria, María C. Millán-Linares, Foods 3,4-Dihydroxyphenyglycol PurifiedLipid PeroxidationAntioxidant ActivityPolyphenolicsOxidative Stress	2021	39
Effect of different olive oil-derived antioxidants (hydroxytyrosol and 3,4-dihydroxyphenylglycol) on the quality of frozen-thawed ram sperm África Fernández‐Prior, Alejandra Bermúdez‐Oria, S. Nogales, Cryobiology Food ChemistryPolyphenolicsFrozen-thawed Ram SpermOxidative Stress	2019	37
The use of industrial thermal techniques to improve the bioactive compounds extraction and the olive oil solid waste utilization Antonio Lama‐Muñoz, Fátima Rubio‐Senent, Alejandra Bermúdez‐Oria, Innovative Food Science & Emerging Technologies Solvent ExtractionChemical EngineeringBioactive Compounds ExtractionEngineeringIndustrial Thermal Techniques	2019	37
Extraction of polyphenols associated with pectin from olive waste (alperujo) with choline chloride Alejandra Bermúdez‐Oria, África Fernández‐Prior, María Luisa Castejón, Food Chemistry	2023	33

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