J. Sánchez

Phenolic compounds and antioxidant capacity of virgin olive oil

Ma Nieves Franco, Teresa Galeano‐Díaz, Óscar López et al. · Food Chemistry · 2014 · 181 citations

Agriculture, Biochemistry, Food Science +10

Chemical profiles of five minor olive oil varieties grown in central Tunisia

Hédia Manai‐Djebali, Dhouha Krichène, Youssef Ouni et al. · Journal of Food Composition and Analysis · 2012 · 87 citations

Agriculture, Crop Sciences, Food Science +11

Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties

Faouzia Mahjoub Haddada, Hédia Manai‐Djebali, Imen Oueslati et al. · Journal of Agricultural and Food Chemistry · 2007 · 64 citations

Life Sciences, Biochemistry, Food Science +14

Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain

M. N. Franco, Teresa Galeano‐Díaz, J. Sánchez et al. · Grasas y Aceites · 2014 · 24 citations · Full text

Agriculture, Biochemistry, Food Science +17

Influence of the Fruit’s Ripeness on Virgin Olive Oil Quality

M sup a sup Nieves Franco, J. Sánchez, Concepción de Miguel Gordillo et al. · Journal of Oleo Science · 2015 · 20 citations · Full text

Agriculture, Crop Sciences, Food Science +17