The chloroplast NADPH thioredoxin reductase C, NTRC, controls non‐photochemical quenching of light energy and photosynthetic electron transport in Arabidopsis von Naranjo, Belén, Mignée, Clara, Krieger‐Liszkay, Anja, Hornero‐Méndez, Dámaso, Gallardo‐Guerrero, Lourdes, Cejudo, Francisco Javier, Lindahl, Marika

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Characterization and Processing of Table Olives: A Special Issue von Gandul-Rojas, Beatriz, Gallardo-Guerrero, Lourdes

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Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties von Delgado-Pelayo, Raúl, Gallardo-Guerrero, Lourdes, Hornero-Méndez, Dámaso

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Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato speci... von Tierno, Roberto, Hornero-Méndez, Dámaso, Gallardo-Guerrero, Lourdes, López-Pardo, Raquel, de Galarreta, Jose Ignacio Ruiz

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Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH—Treated Table Olives Preserved without Fermentation von Berlanga-Del Pozo, Marta, Gallardo-Guerrero, Lourdes, Gandul-Rojas, Beatriz

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Research on Characterization and Processing of Table Olives

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Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production von Gallardo-Guerrero, Lourdes, Pérez-Gálvez, Antonio, Aranda, Emilio, Mínguez-Mosquera, María Isabel, Hornero-Méndez, Dámaso

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Effect of storage on the original pigment profile of Spanish virgin olive oil von Gallardo-Guerrero, L, Gandul-Rojas, B, Roca, M, Minguez-Mosquera, M.I

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Disappearance of chlorophylls and carotenoids during the ripening of the olive von Minguez-Mosquera, I, Gallardo-Guerrero, L

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Pigments present in virgin olive oil von Minguez-Mosquera, M.I. (Instituto de la Grasa y sus Derivados, Sevilla, Spain), Grandul-Rojas, B, Garrido-Fernandez, J, Gallardo-Guerrero, L

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Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions von Gandul-Rojas, Beatriz, Gallardo-Guerrero, Lourdes

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Carotenoid composition of strawberry tree (Arbutus unedo L.) fruits von Delgado-Pelayo, Raúl, Gallardo-Guerrero, Lourdes, Hornero-Méndez, Dámaso

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Pigment parameters determining Spanish virgin olive oil authenticity: stability during storage von Roca, M, Gandul-Rojas, B, Gallardo-Guerrero, L, Minguez-Mosquera, M.I

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Carotenoid profiling in tubers of different potato (Solanum sp) cultivars: Accumulation of carotenoids mediated by xanthophyll esterification von Fernandez-Orozco, Rebeca, Gallardo-Guerrero, Lourdes, Hornero-Méndez, Dámaso

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Composition of pigments and colour changes in green table olives related to processing type von Ramírez, Eva, Gandul-Rojas, Beatriz, Romero, Concepción, Brenes, Manuel, Gallardo-Guerrero, Lourdes

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Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil von Rabadán, Adrián, Gallardo-Guerrero, Lourdes, Gandul-Rojas, Beatriz, Álvarez-Ortí, Manuel, Pardo, José Emilio

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Pigment changes during processing of green table olive specialities treated with alkali and without fermentation von Gandul-Rojas, Beatriz, Gallardo-Guerrero, Lourdes

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Distribution of chlorophylls and carotenoids in ripening olives and between oil and alperujo when processed using a two‐phase extraction system von Gallardo‐Guerrero, Lourdes, Roca, María, Isabel Mínguez‐Mosquera, M

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Pectinesterase and polygalacturonase in changes of pectic matter in olives (cv. Hojiblanca) intended for milling von Mínguez‐Mosquera, Isabel, Gallardo‐Guerrero, Lourdes, Roca, María

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Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant) von Gandul-Rojas, Beatriz, Roca, María, Gallardo-Guerrero, Lourdes

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