Ana G. Pérez

发表

Aroma of virgin olive oil: Biogenesis of the "green" odor notes

José J. Ríos, José M. Olías, Ana G. Pérez, 1993 .

Substrate Specificity of Alcohol Acyltransferase from Strawberry and Banana Fruits

C. Sanz, Ana G. Pérez, J. M. Olías, 1995 .

Partial purification and some properties of alcohol acyltransferase from strawberry fruits

C. Sanz, Ana G. Pérez, J. M. Olías, 1993 .

Evolution of Strawberry Alcohol Acyltransferase Activity during Fruit Development and Storage

C. Sanz, Ana G. Pérez, Ana G Pérez, 1996 .

Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' products.

A. Rincón, T. Benítez, A. C. Codón, 2014, International journal of food microbiology.

An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit

C. Sanz, Ana G. Pérez, Mar Pascual, 2021, Antioxidants.

Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs

C. Sanz, L. León, Ana G. Pérez, 2018, Front. Plant Sci..

Exploration of genetic resources to improve the functional quality of virgin olive oil

C. Sanz, A. Belaj, Ana G. Pérez, 2017 .

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

C. Sanz, L. León, Ana G. Pérez, 2014, PloS one.

Modification of volatile compound profile of virgin olive oil due to hot-water treatment of olive fruit.

José M. García, C. Sanz, J. M. García, 2003, Journal of agricultural and food chemistry.

Biosynthesis of strawberry aroma compounds through amino acid metabolism.

C. Sanz, Ana G. Pérez, R. Olías, 2002, Journal of agricultural and food chemistry.

Aroma components and free amino acids in strawberry variety Chandler during ripening

C. Sanz, Ana G. Pérez, Ana G Pérez, 1992 .

Purification and characterization of tomato leaf (Lycopersicon esculentum mill.) hydroperoxide lyase

C. Sanz, M. Fauconnier, M. Marlier, 1997 .

Effect of Methyl Jasmonate on in Vitro Strawberry Ripening

C. Sanz, Ana G. Pérez, Ana G Pérez, 1997 .

Catalytic properties of alcohol acyltransferase in different strawberry species and cultivars.

C. Sanz, Ana G. Pérez, R. Olías, 2002, Journal of agricultural and food chemistry.

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

C. Sanz, A. Belaj, Ana G. Pérez, 2018 .

Rapid Determination of Sugars, Nonvolatile Acids, and Ascorbic Acid in Strawberry and Other Fruits

C. Sanz, Ana G. Pérez, Ana G Pérez, 1997 .

AROMA QUALITY EVALUATION OF STRAWBERRY CULTIVARS IN SOUTHERN SPAIN

C. Sanz, Ana G. Pérez, Ana G Pérez, 1997 .

Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil

C. Sanz, Ana G. Pérez, L. García-Vico, 2017 .

The role of olive β-glucosidase in shaping the phenolic profile of virgin olive oil

C. Sanz, Ana G. Pérez, Carmen Romero-Segura, 2012 .

The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil

C. Sanz, Ana G. Pérez, Ana G Pérez, 2022, Molecules.

Study Of The Olive Β-Glucosidase Gene Family Putatively Involved In The Synthesis Of Phenolic Compounds Of Virgin Olive Oil.

C. Sanz, Ana G. Pérez, L. García-Vico, 2021, Journal of the science of food and agriculture.

An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil

C. Sanz, Ana G. Pérez, L. García-Vico, 2019, Antioxidants.

Insights Into the Effect of Verticillium dahliae Defoliating-Pathotype Infection on the Content of Phenolic and Volatile Compounds Related to the Sensory Properties of Virgin Olive Oil

B. Landa, M. Montes-Borrego, J. A. Navas‐Cortés, 2019, Front. Plant Sci..

Biochemical and molecular characterization of olive β-glucosidase in seven olive varieties during the ripening process: the role of β-glucosidase in determining the phenolic content of virgin olive oil.

G. Fernández, Ana G. Pérez, L. García-Vico, 2018 .

An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

I. Graham, F. Vaistij, Ana G. Pérez, 2017, Front. Plant Sci..

Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.

M. Gargouri, C. Sanz, F. Kotti, 2015, Food chemistry.

Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.

C. Sanz, Ana G. Pérez, Carmen Romero-Segura, 2015, Food chemistry.

Modulating oxidoreductase activities modifies the phenolic content of virgin olive oil

C. Sanz, Ana G. Pérez, Carmen Romero-Segura, 2015 .

Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil

C. Sanz, Ana G. Pérez, Carmen Romero-Segura, 2011 .

Purification and characterization of an olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolics.

C. Sanz, Ana G. Pérez, Carmen Romero-Segura, 2009, Journal of agricultural and food chemistry.

Contribution of olive seed to the phenolic profile and related quality parameters of virgin olive oil.

C. Sanz, F. Gutiérrez, Ana G. Pérez, 2007, Journal of the science of food and agriculture.

Oxygen concentration affects volatile compound biosynthesis during virgin olive oil production.

C. Sanz, Ana G. Pérez, A. Sánchez-Ortiz, 2008, Journal of agricultural and food chemistry.

Cultivar differences on nonesterified polyunsaturated fatty acid as a limiting factor for the biogenesis of virgin olive oil aroma.

C. Sanz, Ana G. Pérez, A. Sánchez-Ortiz, 2007, Journal of Agricultural and Food Chemistry.

Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process.

Carlos Sanz, C. Sanz, Carmen Romero-Segura, 2012, Journal of agricultural and food chemistry.

Factors limiting the synthesis of virgin olive oil volatile esters.

I. Graham, C. Sanz, Valeria E Gazda, 2012, Journal of agricultural and food chemistry.

Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process

C. Sanz, Ana G. Pérez, Ana G Pérez, 2013 .

SOILBORNE PATHOGENS AFFECT STRAWBERRY FRUIT FLAVOR AND QUALITY.

A. M. Pastrana, M. Avilés, C. Borrero, 2022, Plant science : an international journal of experimental plant biology.

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars.

C. Sanz, A. Sánchez‐Ortíz, L. León, 2016, Journal of chromatography. A.

Identification and Functional Characterization of Genes Encoding Phenylacetaldehyde Reductases That Catalyze the Last Step in the Biosynthesis of Hydroxytyrosol in Olive

C. Sanz, Cristina Bahamonde, Ana G. Pérez, 2021, Plants.

Salt improves physical extraction of olive oil

José M. García, Ana G. Pérez, K. Yousfi, 2007 .

Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality

M. Ruiz-Méndez, C. Sanz, M. Martínez, 2022, Foods.

Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil

C. Sanz, A. Belaj, L. León, 2019, Antioxidants.

Isolation, expression, and characterization of a 13-hydroperoxide lyase gene from olive fruit related to the biosynthesis of the main virgin olive oil aroma compounds.

C. Sanz, M. N. Padilla, Ana G. Pérez, 2010, Journal of agricultural and food chemistry.

Modulation of Olive Oil Quality Using NaCl as Extraction Coadjuvant

Ana G. Pérez, K. Yousfi, J. M. García, 2008 .

Effect of the blanching process and olive fruit temperature at milling on the biosynthesis of olive oil aroma

C. Sanz, Ana G. Pérez, P. Luaces, 2006 .

Role of olive seed in the biogenesis of virgin olive oil aroma.

C. Sanz, Ana G. Pérez, P. Luaces, 2003, Journal of agricultural and food chemistry.

A survey of ethanol content in virgin olive oil

C. Sanz, A. Belaj, R. Rosa, 2018, Food Control.

Thermal inactivation kinetics of recombinant proteins of the lipoxygenase pathway related to the synthesis of virgin olive oil volatile compounds.

C. Sanz, M. N. Padilla, Ana G. Pérez, 2012, Journal of agricultural and food chemistry.

Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' mill olives from super-high density orchards.

José M. García, A. Morales-Sillero, Ana G. Pérez, 2017, Food chemistry.

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil

C. Sanz, A. Belaj, A. Sánchez‐Ortíz, 2017, Molecules.

Variability Characterization of the Olive Species Regarding Virgin Olive Oil Aroma Compounds by Multivariate Analysis of GC Data

C. Sanz, A. Belaj, Ana G. Pérez, 2018, Chemometrics and Data Analysis in Chromatography.

Effects of heat-treatments of olive fruit on pigment composition of virgin olive oil

C. Sanz, Ana G. Pérez, Ana G Pérez, 2005 .

Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

L. Velasco, C. Sanz, R. Rosa, 2021, LWT.

Plant Metabolic Pathways and Flavor Biosynthesis

C. Sanz, Ana G. Pérez, Ana G Pérez, 2010 .