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Publications by T. Galeano-Díaz
Antioxidant Capacity of the Phenolic Fraction and Its Effect on the Oxidative Stability of Olive Oil Varieties Grown in the Southwest of Spain
Grasas y Aceites
Organic Chemistry
Food Science
Related publications
Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched With Natural Bioactive Compounds
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Olive Oil and Health Effects: From Epidemiological Studies to the Molecular Mechanisms of Phenolic Fraction
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Total Phenolic Content and Antioxidant Activity in Leaves and Drupes of Ten Olive Varieties
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Physico-Chemical Properties, Fatty Acids Content, Oxidative Stability and Antioxidant Activity of Some Virgin Olive Oil Cultivars
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The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines
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Quality and Composition of Virgin Olive Oil From Varietties Grown in Castilla-La Mancha (Spain)
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Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions
