Francisco Pérez-Nevado (Thaís Schaide)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 7

Top Topics

Saccharomyces Cerevisiae

Top Venues

Antioxidants (Basel, Switzerland)

Foods (Basel, Switzerland)

International journal of environmental research and public health

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Dalel Mechi, Francisco Pérez-Nevado, Ismael Montero Fernandez, Bechir Baccouri, Leila Abaza, Daniel Martín-Vertedor
Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives. Antioxidants (Basel, Switzerland) 12 (1) (2023)
Dalel Mechi, Francisco Pérez-Nevado, Ismael Montero Fernandez, Bechir Baccouri, Leila Abaza, Daniel Martín-Vertedor
Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives. Antioxidants (Basel, Switzerland) 12 (1) (2023)
Daniel Martín-Vertedor, Thais Schaide, Emanuele Boselli, Manuel Martínez, Jesús García-Parra, Francisco Pérez-Nevado
Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae . Molecules (Basel, Switzerland) 27 (6) (2022)
María Ángeles Rivas, Rocío Casquete, María de Guía Córdoba, Santiago Ruiz-Moyano, María José Benito, Francisco Pérez-Nevado, Alberto Martín
Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees. Foods (Basel, Switzerland) 10 (7) (2021)
Rocío Casquete, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín, María de Guía Córdoba
Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. International journal of environmental research and public health 18 (5) (2021)
Daniel Martín-Vertedor, Thaís Schaide, Emanuele Boselli, Manuel Martínez, Rocío Arias-Calderón, Francisco Pérez-Nevado
Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives. Foods (Basel, Switzerland) 10 (3) (2021)
Francisco Pérez-Nevado, Manuel Cabrera-Bañegil, Francisco Pérez-Nevado, Antonio Esperilla, Daniel Martín-Vertedor
Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives. Journal of food science and technology 56 (6) (2019)