Pedro Garcı́a

Phenolic Compounds in Spanish Olive Oils

Manuel Brenes, Aránzazu García, Pedro Garcı́a et al. · Journal of Agricultural and Food Chemistry · 1999 · 361 citations

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 · 176 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +12

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

Elaboration of table olives

Antonio Higinio Sánchez, Pedro Garcı́a, Luis Rejano Navarro · Grasas y Aceites · 2006 · 167 citations · Full text

Food Chemistry, Gastronomy, Table Olives +8

Hydroxytyrosol 4-β-<scp>d</scp>-Glucoside, an Important Phenolic Compound in Olive Fruits and Derived Products

Concepción Romero, Manuel Brenes, Pedro Garcı́a et al. · Journal of Agricultural and Food Chemistry · 2002 · 151 citations