Hristofor Miho - Concepedia

Author

Hristofor Miho

University of Córdoba ORCID

Also Known As

H. Miho, Hristofor Miho, Miho, Hristofor

Publications

504

Citations

H-Index

Concepts

All Affiliations

University of Córdoba Instituto Maimónides de Investigación Biomédica de Córdoba Instituto de Salud Carlos III National and Kapodistrian University of Athens Mediterranean Agronomic Institute of Chania

About

Hristofor Miho is an author at University of Córdoba specializing in food chemistry, food quality, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	2	2	100
2	Medicine	2	2	121
3	Biochemistry	2	2	94
4	Natural Sciences	1	1	12
5	Biology	1	1	12

Hristofor Miho

Publications

481

Citations

H-Index

Page 1

	Year	Citations
Quality of olives: A focus on agricultural preharvest factors Luis Rallo, Concepción M. Díez, Ana Morales‐Sillero, Scientia Horticulturae Sustainable AgricultureAgricultural EconomicsRipeningAgricultural Preharvest FactorsFood Quality	2018	127
The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability Hristofor Miho, Juan Moral, M. Ángeles López-González, Food Chemistry Food ChemistryMalaxation ConditionsBiochemistryVirgin Olive OilPhytochemistry	2020	82
Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey Hristofor Miho, Concepción M. Díez, A. Mena-Bravo, Food Chemistry Food ChemistryPhenomicsPolyphenolicsQuantitative GeneticsExtensive Germplasm Survey	2018	77
Quantitative method for determination of oleocanthal and oleacein in virgin olive oils by liquid chromatography–tandem mass spectrometry Verónica Sánchez de Medina, Hristofor Miho, Eleni Melliou, Talanta Food ChemistryLipid AnalysisVirgin Olive OilsMedicineQuantitative Method	2016	62
Influence of genetic and interannual factors on the phenolic profiles of virgin olive oils Hristofor Miho, Juan Moral, D. Barranco, Food Chemistry Food ChemistryQuantitative GeneticsVirgin Olive OilsGeneticsPhenolic Profiles	2020	59
Influence of genetic and interannual factors on the fatty acids profile of virgin olive oil Sonia Tomé‐Rodríguez, Francisco Barba-Palomeque, Carlos A. Ledesma‐Escobar, Food Chemistry Food ChemistryNutritionFood CompositionOmega-3 Fatty AcidLipid Nutrition	2023	23
The dynamic changes in olive fruit phenolic metabolism and its contribution to the activation of quiescent Colletotrichum infection Hristofor Miho, A. Expósito-Díaz, Maria Isabel Marquez-Perez, Food Chemistry	2024	15
Evaluation of phenolics in the analysis of virgin olive oil using near infrared spectroscopy Xue Li, Concepción M. Díez, Hristofor Miho, Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy	2024	14
Influence of genetic and interannual factors on bioactive compounds of olive pomace determined through a germplasm survey A. Expósito-Díaz, Hristofor Miho, Carlos A. Ledesma‐Escobar, Food Chemistry BiologyBotanyBiochemistryNatural SciencesFood Analysis	2022	12
OliVaR: Improving olive variety recognition using deep neural networks Hristofor Miho, Giulio Pagnotta, Dorjan Hitaj, Computers and Electronics in Agriculture	2023	10

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