Antonio Lama Muñoz

Profesor Sustituto Interino
almunoz@us.es
Área de conocimiento: Edafología y Química Agrícola
Departamento: Cristalografía, Mineralogía y Química A.
Grupo: Sin Grupo
Tipo Año Título Fuente
Artículo2021 Inhibitory Effect of Olive Phenolic Compounds Isolated from Olive Oil By-Product on Melanosis of Shrimps ANTIOXIDANTS
Capítulo2021 Production of renewable products from brewery spent grains Waste Biorefinery
Artículo2020 Characterization of the lignocellulosic and sugars composition of different olive leaves cultivars FOOD CHEMISTRY
Artículo2020 Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids FOOD CHEMISTRY
Artículo2020 How Cultivar and Extraction Conditions Affect Antioxidants Type and Extractability for Olive Leaves Valorization ACS SUSTAINABLE CHEMISTRY & ENGINEERING
Capítulo2020 Plant Protein Hydrolyzates from Underutilized Agricultural and Agroindustrial Sources: Production, Characterization and Bioactive Properties Frontiers in Natural Product Chemistry
Artículo2020 Valorization of olive mill leaves through ultrasound-assisted extraction FOOD CHEMISTRY
Artículo2019 Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions FOOD CHEMISTRY
Artículo2019 Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile FOODS
Artículo2019 Optimization of Oleuropein and Luteolin-7-O-Glucoside Extraction from Olive Leaves by Ultrasound-Assisted Technology ENERGIES
Revisión2019 Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status BIORESOURCE TECHNOLOGY
Artículo2019 Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and alpha-tocopherol on the Rancimat oxidative stability of vegetable oils INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2019 The use of industrial thermal techniques to improve the bioactive compounds extraction and the olive oil solid waste utilization INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2017 Complexation of hydroxytyrosol and 3,4-dihydroxyphenylglycol with pectin and their potential use for colon targeting CARBOHYDRATE POLYMERS
Artículo2017 Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo) FOOD CHEMISTRY
Artículo2016 Antioxidant phenolic extracts obtained from secondary Tunisian date varieties (Phoenix dactylifera L) by hydrothermal treatments FOOD CHEMISTRY
Artículo2016 Obtaining sugars and natural antioxidants from olive leaves by steam-explosion FOOD CHEMISTRY
Artículo2015 Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products FOOD CHEMISTRY
Artículo2015 Novel pectin present in new olive mill wastewater with similar emulsifying and better biological properties than citrus pectin FOOD HYDROCOLLOIDS
Artículo2015 Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, in vitro bile acid and glucose binding FOOD HYDROCOLLOIDS
Artículo2014 Biodiesel production from olive-pomace oil of steam-treated alperujo BIOMASS & BIOENERGY
Artículo2014 Low energy-demanding recovery of antioxidants and sugars from olive stones as preliminary steps in the biorefinery context INDUSTRIAL CROPS AND PRODUCTS
Capítulo2014 Production of oligosaccharides with low molecular weights, secoiridoids and phenolic glycosides from thermally-treated olive by-products Oligosaccharides: Food Sources, Biological Roles and Health Implications
Artículo2014 Properties of Lignin, Cellulose, and Hemicelluloses Isolated from Olive Cake and Olive Stones: Binding of Water, Oil, Bile Acids, and Glucose JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013 A study of the precursors of the natural antioxidant phenol 3,4-dihydroxyphenylglycol in olive oil waste FOOD CHEMISTRY
Artículo2013 Chemical characterization and properties of a polymeric phenolic fraction obtained from olive oil waste FOOD RESEARCH INTERNATIONAL
Artículo2013 Isolation and Identification of Phenolic Glucosides from Thermally Treated Olive Oil Byproducts JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013 Phenolic extract obtained from steam-treated olive oil waste: Characterization and antioxidant activity LWT-FOOD SCIENCE AND TECHNOLOGY
Capítulo2012 New Olive-Pomace Oil Improved by Hydrothermal Pre-Treatments OLIVE OIL - CONSTITUENTS, QUALITY, HEALTH PROPERTIES AND BIOCONVERSIONS
Artículo2012 New Phenolic Compounds Hydrothermally Extracted from the Olive Oil Byproduct Alperujo and Their Antioxidative Activities JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012 Production, characterization and isolation of neutral and pectic oligosaccharides with low molecular weights from olive by-products thermally treated FOOD HYDROCOLLOIDS
Artículo2011 Effect of a New Thermal Treatment in Combination with Saprobic Fungal Incubation on the Phytotoxicity Level of Alperujo JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011 New Hydrothermal Treatment of Alperujo Enhances the Content of Bioactive Minor Components in Crude Pomace Olive Oil JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Capítulo2010 Asparagus Fibres as Reinforcing Materials for Developing 100% Biodegradable Packaging Total Food
Artículo2009 3,4-Dihydroxyphenylglycol (DHPG): An Important Phenolic Compound Present in Natural Table Olives JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009 Influence of Environmental Factors on Green Asparagus Flavonoids Czech Journal of Food Sciences
Artículo2009 Isolation of a powerful antioxidant from Olea europaea fruit-mill waste: 3,4-Dihydroxyphenylglycol LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2009 Saponin Profile of Green Asparagus Genotypes Czech Journal of Food Sciences
Revisión2008 Olive stone an attractive source of bioactive and valuable compounds BIORESOURCE TECHNOLOGY
Artículo2008 Production, recovery and purification of antioxidant and interesting compounds from olive by-products Electronic Journal of Environmental, Agricultural and Food Chemistry

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
13/01/2009 31/12/2013 Investigador/a Optimización del Aislamiento de Polifenoles de la Aceituna. Complejación con Ciclodextrinas, Derivatización y Evaluación Como Agentes Antioxidantes. (P08-AGR-03751) Junta de Andalucía - Consejería de Innovación, Ciencia y Empresas (Autonómico)