M. Hernández

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

F. Espinosa, I. Garrido, Alfonso Montaño, 2016, International journal of molecular sciences.

Effect of Water Supplementation on Oxidant/Antioxidant Activities and Total Phenol Content in Growing Olives of the Morisca and Manzanilla Varieties

F. Espinosa, I. Garrido, J. L. Llerena, 2022, Antioxidants.

Tomato fruit quality as influenced by the interactions between agricultural techniques and harvesting period

P. Galindo, F. Espinosa, M. Hernández, 2014 .

Free hydroxycinnamic acids, lycopene, and color parameters in tomato cultivars.

E. Rodríguez, M. Hernández, C. Díaz, 2007, Journal of agricultural and food chemistry.

Influence of cultivar, irrigation, ripening stage, and annual variability on the oxidant/antioxidant systems of olives as determined by MDS-PTA

F. Espinosa, I. Garrido, Alfonso Montaño, 2019, PloS one.

The Evolution of Total Phenolic Compounds and Antioxidant Activities during Ripening of Grapes (Vitis vinifera L., cv. Tempranillo) Grown in Semiarid Region: Effects of Cluster Thinning and Water Deficit

F. Espinosa, D. Uriarte, M. E. Valdés, 2016, International journal of molecular sciences.

Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process

M. Hernández, M. E. O. Cerrilla, H. Huerta, 2014 .

Chemical composition and antioxidant capacity of coffee pulp

M. Hernández, M. E. O. Cerrilla, J. Haro, 2018, Ciência e Agrotecnologia.