List of works - Carlos Sanz

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

scientific article published on 01 September 2019

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

scientific article published on 25 July 2019

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

scientific article

Biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and derivatives in in vitro grown strawberries

scientific article published on 01 February 1999

Biosynthesis of strawberry aroma compounds through amino acid metabolism.

scientific article published in July 2002

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

scientific article published on 01 November 2007

Cytosolic aldolase is a ripening related enzyme in strawberry fruits (Fragaria x ananassa).

scientific article published in March 2001

Effects of ozone treatment on postharvest strawberry quality

scientific article published on 01 April 1999

Factors limiting the synthesis of virgin olive oil volatile esters

scientific article published on 24 January 2012

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

scientific article published on 27 February 2018

Increasing omega-3 desaturase expression in tomato results in altered aroma profile and enhanced resistance to cold stress.

scientific article published on 9 April 2010

Lipoxygenase and hydroperoxide lyase activities in ripening strawberry fruits

scientific article published on 01 January 1999

Modification of Volatile Compound Profile of Virgin Olive Oil Due to Hot-Water Treatment of Olive Fruit ⬇️

scientific article published on October 22, 2003

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

scientific article published on 10 September 2014

Molecular cloning, functional characterization and transcriptional regulation of a 9-lipoxygenase gene from olive

scientific article published on 09 December 2011

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

scientific article published on 11 November 2014

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

scientific article

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

scientific article published in September 2009

Stress-dependent regulation of 13-lipoxygenases and 13-hydroperoxide lyase in olive fruit mesocarp

scientific article published on 11 March 2014

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

scientific article published on 12 January 2012

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

scientific article published on 25 June 2012

Thermal stability of lipoxygenase and hydroperoxide lyase from olive fruit and repercussion on olive oil aroma biosynthesis

scientific article published on 27 June 2007

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 ⬇️

scientific article

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.

scientific article published on 14 January 2017

List of works by Carlos Sanz

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

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

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

Biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and derivatives in in vitro grown strawberries

Biosynthesis of strawberry aroma compounds through amino acid metabolism.

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

Cytosolic aldolase is a ripening related enzyme in strawberry fruits (Fragaria x ananassa).

Effects of ozone treatment on postharvest strawberry quality

Factors limiting the synthesis of virgin olive oil volatile esters

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

Increasing omega-3 desaturase expression in tomato results in altered aroma profile and enhanced resistance to cold stress.

Lipoxygenase and hydroperoxide lyase activities in ripening strawberry fruits

Modification of Volatile Compound Profile of Virgin Olive Oil Due to Hot-Water Treatment of Olive Fruit ⬇️

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

Molecular cloning, functional characterization and transcriptional regulation of a 9-lipoxygenase gene from olive

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

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

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

Stress-dependent regulation of 13-lipoxygenases and 13-hydroperoxide lyase in olive fruit mesocarp

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

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

Thermal stability of lipoxygenase and hydroperoxide lyase from olive fruit and repercussion on olive oil aroma biosynthesis

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 ⬇️

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.