Carlos Sanz

Research Professor

Instituto de la Grasa

Spain

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Professor Carlos Sanz is a Research Professor at the Instituto de la Grasa in Spain. His research focuses on the genotypic effects on olive fruit phenolic profiles and the biochemical characterization of enzymes involved in the biosynthesis of tocopherols and phenolics in olives. Recent publications include studies on the influence of genotype and environment on olive fruit composition and the application of innovative extraction techniques for enhancing virgin olive oil quality.

Articles (16)

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2022

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2022

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2021

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2021

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2021

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2021

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2021

Collaborators (3)

PILAR LUACES MUIÑOS

Instituto de la Grasa

SPAIN

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Rocío Arias-Calderón

Profesora Ayudante Doctora

Universidad de Castilla-La Mancha - Campus de Albacete

SPAIN

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Araceli Sánchez-Ortiz

SPAIN

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Carlos Sanz

Research Interests

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Articles (16)

Genotypic Effect on Olive (Olea europaea) Fruit Phenolic Profile

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

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

Reversible S-nitrosylation of bZIP67 by peroxiredoxin IIE activity and nitro-fatty acids regulates the plant lipid profile

Olive Polyphenol Oxidase Gene Family

Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit Ontogeny

Influence of Genotype and Environment on Fruit Phenolic Composition of Olive

Insights into the use of phenylalanine ammonia-lyase as a marker for the selection of olive cultivars with improved virgin olive oil functionality

Key genes for olive breeding: role of olive polyphenol oxidase genes

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

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

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

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

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

Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

Collaborators (3)

PILAR LUACES MUIÑOS

Rocío Arias-Calderón

Araceli Sánchez-Ortiz

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