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Lucía Olmo-García

Profesora Titular de Universidad

Universidad de Granada

Spain

Research Interests

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Professors in Spain Professors in Food Science Food Science professors in Spain

Articles (11)

Year:

2026

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Collaborators (6)

Irene Serrano-García

Universidad del País Vasco

SPAIN

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Olga Monago Maraña

Assistant Professor

National University of Distance Education

SPAIN

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Alegria Carrasco Pancorbo

Universidad de Granada

SPAIN

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Miguel Ladero

Associate Professor

Complutense University

SPAIN

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Elena Hurtado Fernández

Personal Docente e Investigador

Universidad Loyola Andalucía

SPAIN

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Raul De la Rosa

Fundación General CSIC

SPAIN

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Lucía Olmo-García

Research Interests

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Articles (11)

Valorization of Vine Shoot Waste into Phenolic-Rich Liquors for Laccase-Mediated Functionalization of Starch

Cultivar-Specific Differences in C6 and C7 Sugar Metabolism During Avocado Ripening: Comparative Insights from Bacon, Fuerte, and Hass

Application of Liquid Chromatography-Ion Mobility Spectrometry-Mass Spectrometry-Based Metabolomics to Investigate the Basal Chemical Profile of Olive Cultivars Differing in <i>Verticillium dahliae</i> Resistance

Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties

Assessing the RP-LC-MS-Based Metabolic Profile of <i>Hass</i> Avocados Marketed in Europe from Different Geographical Origins (Peru, Chile, and Spain) over the Whole Season

Storage Stability of <i>Arauco</i> Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions

Characterization of the Metabolic Profile of Olive Tissues (Roots, Stems and Leaves): Relationship with Cultivars’ Resistance/Susceptibility to the Soil Fungus Verticillium dahliae

The roots of olive cultivars differing in tolerance to Verticillium dahliae show quantitative differences in phenolic and triterpenic profiles

Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages

A multiomics integrative analysis of color de-synchronization with softening of ‘Hass’ avocado fruit: A first insight into a complex physiological disorder

Use of olive pomace extract as a pollinator attractant to increase onion (Allium cepa L.) seed crop production

Collaborators (6)

Irene Serrano-García

Olga Monago Maraña

Alegria Carrasco Pancorbo

Miguel Ladero

Elena Hurtado Fernández

Raul De la Rosa

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