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Instituto de la Grasa: Sevilla, Andalucía, ES

Researcher
Employment
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Ana G. Pérez

Education and qualifications (1)

Instituto de la Grasa (CSIC): Sevilla, Andalucía, ES

1994-05 to present | Dr. (Biochemistry and Molecular Biology)
Education
Source: Self-asserted source
Ana G. Pérez

Works (50 of 102)

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Page 1 of 3

Molecular and Biochemical Characterization of Olive 4-Hydroxyphenyl Pyruvate Dioxygenase Involved in the Biosynthesis of Tocopherols Present in Virgin Olive Oil

Journal of Agricultural and Food Chemistry
2024-12-25 | Journal article
Contributors: Rosario Sánchez; Jesús Expósito Torres; Lourdes García Vico; Pilar Luaces; Carlos Sanz; Ana G. Pérez
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Crossref

Functional and Physiological Characterization of Tyrosine Decarboxylases from Olea europaea L. Involved in the Synthesis of the Main Phenolics in Olive Fruit and Virgin Olive Oil

International Journal of Molecular Sciences
2024-10-10 | Journal article
Contributors: Pilar Luaces; Rosario Sánchez; Jesús Expósito; Antonio J. Pérez-Pulido; Ana G. Pérez; Carlos Sanz
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Crossref
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Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit Ontogeny

Antioxidants
2023-12-20 | Journal article
Contributors: Pilar Luaces; Jesús Expósito; Paula Benabal; Mar Pascual; Carlos Sanz; Ana G. Pérez
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Crossref
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Influence of Genotype and Environment on Fruit Phenolic Composition of Olive

Horticulturae
2023-09-29 | Journal article
Contributors: Hande Yılmaz-Düzyaman; María G. Medina-Alonso; Carlos Sanz; Ana G. Pérez; Raúl de la Rosa; Lorenzo León
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Crossref
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Olive Oil Quality of Cultivars Cultivated in Super-High-Density Orchard under Cold Weather Conditions

Horticulturae
2023-07-18 | Journal article
Contributors: Maria Gomez-del-Campo; Ana G. Pérez; José M. García
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Olive Polyphenol Oxidase Gene Family

International Journal of Molecular Sciences
2023-02-06 | Journal article
Part of ISSN: 1422-0067
Contributors: Rosario Sánchez; Laura Arroyo; Pilar Luaces; Carlos Sanz; Ana G. Pérez
Source: Self-asserted source
Ana G. Pérez

Soilborne pathogens affect strawberry fruit flavor and quality

Plant Science
2023-01 | Journal article
Part of ISSN: 0168-9452
Contributors: Ana M. Pastrana; Celia Borrero; Ana G. Pérez; Manuel Avilés
Source: Self-asserted source
Ana G. Pérez

Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality

Foods
2022-07-08 | Journal article
Contributors: Alberto Navarro; María-Victoria Ruiz-Méndez; Carlos Sanz; Melchor Martínez; Duarte Rego; Ana G. Pérez
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The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil

Molecules
2022-03-02 | Journal article
Part of ISSN: 1420-3049
Contributors: Andrés Notario; Rosario Sánchez; Pilar Luaces; Carlos Sanz; Ana G. Pérez
Source: Self-asserted source
Ana G. Pérez

Assessment of different mechanical treatments for improving the anaerobic biodegradability of residual raspberry extrudate

Waste Management
2022-02 | Journal article
Part of ISSN: 0956-053X
Contributors: Ángeles Trujillo Reyes; Érika Sinisgalli; Juan Cubero Cardoso; Ana G. Pérez; Antonio Serrano; Rafael Borja; Fernando G. Fermoso
Source: Self-asserted source
Ana G. Pérez

Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions

Grasas y Aceites
2021-12-30 | Journal article
Contributors: G. Medina; C. Sanz; L. León; A.G. Pérez; R. De la Rosa
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Crossref

An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit

Antioxidants
2021-10 | Journal article | Author
Contributors: Pilar Luaces; Mar Pascual; Ana G. Pérez; Carlos Sanz
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Multidisciplinary Digital Publishing Institute
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Study of the olive β‐glucosidase gene family putatively involved in the synthesis of phenolic compounds of virgin olive oil

Journal of the Science of Food and Agriculture
2021-10 | Journal article
Contributors: Lourdes García‐Vico; Rosario Sánchez; Guillermo Fernández; Carlos Sanz; Ana G Pérez
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Crossref

Identification and Functional Characterization of Genes Encoding Phenylacetaldehyde Reductases That Catalyze the Last Step in the Biosynthesis of Hydroxytyrosol in Olive

Plants
2021-06-22 | Journal article
Contributors: Rosario Sánchez; Cristina Bahamonde; Carlos Sanz; Ana G. Pérez
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Crossref
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Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

LWT
2021-01 | Journal article
Part of ISSN: 0023-6438
Source: Self-asserted source
Ana G. Pérez
grade
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Utilization of strawberry and raspberry waste for the extraction of bioactive compounds by deep eutectic solvents

LWT
2020-08 | Journal article
Part of ISSN: 0023-6438
Source: Self-asserted source
Ana G. Pérez
grade
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An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil

Antioxidants
2019 | Journal article
Contributors: Sanchez, Rosario; Garcia-Vico, Lourdes; Sanz, Carlos; Perez, Ana G.
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Web of Science Researcher Profile Sync

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

Antioxidants
2019 | Journal article
Contributors: Perez, Ana G.; Leon, Lorenzo; Pascual, Mar; de la Rosa, Raul; Belaj, Angjelina; Sanz, Carlos
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Web of Science Researcher Profile Sync

Insights Into the Effect of Verticillium dahliae Defoliating-Pathotype Infection on the Content of Phenolic and Volatile Compounds Related to the Sensory Properties of Virgin Olive Oil

Frontiers in Plant Science
2019 | Journal article
Contributors: Landa, Blanca B.; Perez, Ana G.; Luaces, Pilar; Montes-Borrego, Miguel; Navas-Cortes, Juan A.; Sanz, Carlos
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Web of Science Researcher Profile Sync

A survey of ethanol content in virgin olive oil.

Food Control
2018 | Journal article
WOSUID:

FSTA:2018-09-Ne1747

Contributors: Garcia-Vico, L.; Belaj, A.; Leon, L.; Rosa, R. D. L.; Sanz, C.; Perez, A. G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs

Frontiers in Plant Science
2018 | Journal article
WOSUID:

WOS:000426170800001

Contributors: Perez, Ana G.; Leon, Lorenzo; Sanz, Carlos; de la Rosa, Raul
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

Separations
2018 | Journal article
Contributors: Sanz, Carlos; Belaj, Angjelina; Sanchez-Ortiz, Araceli; Perez, Ana G.
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Web of Science Researcher Profile Sync

A10-48-3 and A7-32-10, two strawberry selections with well-balanced nutritional and organoleptic quality

Viii International Strawberry Symposium
2017 | Book chapter
WOSUID:

WOS:000431841300055

Contributors: Perez, A. G.; Garcia-Rodriguez, R.; Sanz, C.; Refoyo, A.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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An Oleuropein beta-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil.

Frontiers in plant science
2017 | Journal article
WOSUID:

MEDLINE:29163620

Contributors: Velazquez-Palmero, David; Romero-Segura, Carmen; Garcia-Rodriguez, Rosa; Hernandez, Maria L; Vaistij, Fabian E; Graham, Ian A; Perez, Ana G; Martinez-Rivas, Jose M
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil

Lwt-Food Science and Technology
2017 | Journal article
WOSUID:

WOS:000412034900032

Contributors: Garcia-Vico, Lourdes; Garcia-Rodriguez, Rosa; Sanz, Carlos; Perez, Ana G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacerena' mill olives from super-high density orchards

Food Chemistry
2017 | Journal article
WOSUID:

WOS:000406199900153

Contributors: Morales-Sillero, Ana; Perez, Ana G.; Casanova, Laura; Garcia, Jose M.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Exploration of genetic resources to improve the functional quality of virgin olive oil

Journal of Functional Foods
2017 | Journal article
WOSUID:

WOS:000414890500001

Contributors: Garcia-Rodriguez, Rosa; Belaj, Angjelina; Romero-Segura, Carmen; Sanz, Carlos; Perez, Ana G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Relationship between sugar content and degrees Brix as influenced by cultivar and ripening stages of strawberry

Viii International Strawberry Symposium
2017 | Book chapter
WOSUID:

WOS:000431841300072

Contributors: Piston, F.; Perez, A. G.; Sanz, C.; Refoyo, A.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Virgin olive oil quality of hedgerow 'Arbequina' olive trees under deficit irrigation

Journal of the Science of Food and Agriculture
2017 | Journal article
WOSUID:

WOS:000395329000038

Contributors: Garcia, Jose M.; Morales-Sillero, Ana; Perez-Rubio, Ana G.; Diaz-Espejo, Antonio; Montero, Antonio; Fernandez, Jose E.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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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

Molecules
2017 | Journal article
WOSUID:

WOS:000395473500140

Contributors: Garcia-Vico, Lourdes; Belaj, Angjelina; Sanchez-Ortiz, Araceli; Martinez-Rivas, Jose M.; Perez, Ana G.; Sanz, Carlos
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual x Arbequina cultivars

Journal of Chromatography a
2016 | Journal article
WOSUID:

WOS:000368564000028

Contributors: Perez, Ana G.; de la Rosa, Raul; Pascual, Mar; Sanchez-Ortiz, Araceli; Romero-Segura, Carmen; Leon, Lorenzo; Sanz, Carlos
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties

Food Chemistry
2015 | Journal article
WOSUID:

WOS:000347755800127

Contributors: Abdallah, Ikram Bou; Tlili, Nizar; Martinez-Force, Enrique; Perez Rubio, Ana Gracia; Perez-Camino, Maria Carmen; Albouchi, Ali; Boukhchina, Sadok
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil

Food Chemistry
2015 | Journal article
WOSUID:

WOS:000343952300048

Contributors: Garcia-Rodriguez, Rosa; Romero-Segura, Carmen; Sanz, Carlos; Perez, Ana G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles

Food Chemistry
2015 | Journal article
WOSUID:

WOS:000348088000033

Contributors: Hbaieb, Rim Hachicha; Kotti, Faten; Garcia-Rodriguez, Rosa; Gargouri, Mohamed; Sanz, Carlos; Perez, Ana G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' products

International Journal of Food Microbiology
2014 | Journal article
WOSUID:

WOS:000337205300002

Contributors: Duenas-Sanchez, R.; Perez, A. G.; Codon, A. C.; Benitez, T.; Rincon, A. M.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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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

Plos One
2014 | Journal article
WOSUID:

WOS:000333352800163

Contributors: Perez, Ana G.; Leon, Lorenzo; Pascual, Mar; Romero-Segura, Carmen; Sanchez-Ortiz, Araceli; de la Rosa, Raul; Sanz, Carlos
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process

Food Research International
2013 | Journal article
WOSUID:

WOS:000329766300074

Contributors: Sanchez-Ortiz, A.; Perez, A. G.; Sanz, C.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Factors Limiting the Synthesis of Virgin Olive Oil Volatile Esters

Journal of Agricultural and Food Chemistry
2012 | Journal article
WOSUID:

WOS:000299967400019

Contributors: Sanchez-Ortiz, A.; Romero-Segura, C.; Gazda, V. E.; Graham, I. A.; Sanz, C.; Perez, A. G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Synthesis of Volatile Compounds of Virgin Olive Oil Is Limited by the Lipoxygenase Activity Load during the Oil Extraction Process

Journal of Agricultural and Food Chemistry
2012 | Journal article
WOSUID:

WOS:000299405000016

Contributors: Sanchez-Ortiz, A.; Romero-Segura, C.; Sanz, C.; Perez, A. G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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The role of olive beta-glucosidase in shaping the phenolic profile of virgin olive oil

Food Research International
2012 | Journal article
WOSUID:

WOS:000300745700026

Contributors: Romero-Segura, C.; Garcia-Rodriguez, R.; Sanchez-Ortiz, A.; Sanz, C.; Perez, A. G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Thermal Inactivation Kinetics of Recombinant Proteins of the Lipoxygenase Pathway Related to the Synthesis of Virgin Olive Oil Volatile Compounds

Journal of Agricultural and Food Chemistry
2012 | Journal article
WOSUID:

WOS:000305863800003

Contributors: Padilla, Maria N.; Martinez-Rivas, Jose M.; Perez, Ana G.; Sanz, Carlos
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Biochemical Limiting Factors Affecting the Synthesis of Virgin Olive Oil Volatile Compounds

Xxviii International Horticultural Congress on Science and Horticulture For People (Ihc2010): Olive Trends Symposium - From the Olive Tree To Olive Oil: New Trends and Future Challenges
2011 | Book chapter
WOSUID:

WOS:000314968500055

Contributors: Sanchez-Ortiz, A.; Perez, A. G.; Sanz, C.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil

Food Research International
2011 | Journal article
WOSUID:

WOS:000289184400017

Contributors: Garcia-Rodriguez, Rosa; Romero-Segura, Carmen; Sanz, Carlos; Sanchez-Ortiz, Araceli; Perez, Ana G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Virgin Olive Phenolic Profile as a Result of the Anabolic and Catabolic Enzymes Status in the Olive Fruit

Xxviii International Horticultural Congress on Science and Horticulture For People (Ihc2010): Olive Trends Symposium - From the Olive Tree To Olive Oil: New Trends and Future Challenges
2011 | Book chapter
WOSUID:

WOS:000314968500047

Contributors: Romero-Segura, C.; Garcia-Rodriguez, R.; Sanz, C.; Perez, A. G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Isolation, Expression, and Characterization of a 13-Hydroperoxide Lyase Gene from Olive Fruit Related to the Biosynthesis of the Main Virgin Olive Oil Aroma Compounds

Journal of Agricultural and Food Chemistry
2010 | Journal article
WOSUID:

WOS:000277237500061

Contributors: Padilla, Maria N.; Hernandez, M. Luisa; Perez, Ana G.; Sanz, Carlos; Martinez-Rivas, Jose M.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Control of Table Grapes Postharvest Decay by Ozone Treatment and Resveratrol Induction

Food Science and Technology International
2009 | Journal article
WOSUID:

WOS:000274118100009

Contributors: Cayuela, J. A.; Vazquez, A.; Perez, A. G.; Garcia, J. M.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Purification and Characterization of an Olive Fruit beta-Glucosidase Involved in the Biosynthesis of Virgin Olive Oil Phenolics

Journal of Agricultural and Food Chemistry
2009 | Journal article
WOSUID:

WOS:000269376000052

Contributors: Romero-Segura, Carmen; Sanz, Carlos; Perez, Ana G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Quality Evaluation of Processed Strawberry Fruits

Vi International Strawberry Symposium
2009 | Book chapter
WOSUID:

WOS:000305697600207

Contributors: Leon, A. M.; Torres, P.; Sanz, C.; Perez, A. G.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Formation of fruit flavour

POSTHARVEST BIOLOGY AND TECHNOLOGY OF TROPICAL AND SUBTROPICAL FRUITS, VOL 2: ACAI TO CITRUS
2008 | Journal article
Contributors: Perez, A. G.; Sanz, C.
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Web of Science Researcher Profile Sync

Modulation of olive oil quality using NaCl as extraction coadjuvant

Journal of the American Oil Chemists Society
2008 | Journal article
WOSUID:

WOS:000256660200014

Contributors: Perez, Ana G.; Romero, Carmen; Yousfi, Khaled; Garcia, Jose M.
Source: Self-asserted source
Ana G. Pérez via ResearcherID
grade
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Items per page:
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Peer review (2 reviews for 1 publication/grant)

Review activity for Journal of agricultural and food chemistry. (2)