Manuel Cabrera-Bañegil

TL;DR: The potential of front-face fluorescence spectroscopy combined with second-order chemometric methods was investigated for the quantification of the main polyphenols present in wine samples, obtaining a very good correlation for vanillic acid, caffeic Acid, epicatechin and resveratrol.

TL;DR: A high performance liquid chromatography method, coupled to diode-array and fluorescence detectors, with a previous solid-liquid extraction, has been developed for the simultaneous detection and quantification of polyphenolic compounds in table olives and in olive paste.

TL;DR: In this paper, the acrylamide content in oxidised black olives and the influence of baking treatments on the concentrations of acRYlamide and phenolic compounds were determined.

TL;DR: It is concluded that yeast inoculation combined with OLE improves safety, nutritional value and other properties of the final product, without affecting its sensorial qualities.

TL;DR: The best way to ingest high quantities of phenols and reduce acrylamide consumption is by ingesting the olives when they are fresh, while in the gastrointestinal digestion these compounds were slightly reduced if compared to the initial stage.