Sebastián Sánchez Villasclaras

Full Professor of Chemical Engineering

Universidad de Jaén

Spain

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Sebastián Sánchez Villasclaras is a Full Professor of Chemical Engineering at the University of Jaen, Spain. His research encompasses various aspects of the olive oil industry, including food safety, extraction processes, and the physicochemical characteristics of oils from Moroccan varieties. Recent articles include investigations into the presence of heavy metals in olive oils, the use of innovative techniques for biofuel production, and the optimization of olive oil quality during storage.

Sebastián Sánchez Villasclaras

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Articles (16)

Study of the Extraction Process Using Natural Microtalc in the Malaxation Stage and Characterisation of Virgin Olive Oils from Moroccan Varieties

Food safety in the production of olive oils. Presence of heavy metals and phthalic acid esters using different types of packaging

HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach

Quality Evolution of Extra Virgin Olive Oils of ‘Chemlal’ Cultivar during Storage at Environment Temperature: Effect of the Altitude and Age of Olive Trees

Optimisation of sugar and solid biofuel co-production from almond tree prunings by acid pretreatment and enzymatic hydrolysis

Effect of olive leaf phytochemicals on the anti-acetylcholinesterase, anti-cyclooxygenase-2 and ferric reducing antioxidant capacity

Harnessing of Sunflower Stalks by Hydrolysis and Fermentation with Hansenula polymorpha to Produce Biofuels

Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review

New insights into the combined effects of geographical origin, cultivar and crop season on the physicochemical characteristics of Moroccan olive oils produced in northern Morocco. A comparative study

Innovations and New Processes in the Olive Oil Industry

Exploring the Antioxidant, Neuroprotective, and Anti-Inflammatory Potential of Olive Leaf Extracts from Spain, Portugal, Greece, and Italy

Bioconversion Study of Olive Tree Biomass Hemicellulosic Hydrolysates by Candida guilliermondii at Different Scales for Ethanol and Xylitol Production

Characterization of Flavoured Olive Oils of ‘Madural’ Variety

Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil

Use of Natural Microtalcs during the Virgin Olive Oil Production Process to Increase Its Content in Antioxidant Compounds

Thermal characterization and pyrolysis kinetics of six types of tropical timber from Central Africa

Collaborators (13)

José L. Quiles

Juan Francisco García Martín

Cristina Sánchez González

Maurizio Battino

Alberto José Moya López

Tullia Gallina Toschi

Tamara Y. Forbes-Hernández

María D. Navarro-Hortal

Alfonso Varela-López

Maria de la Soledad Mateo Quero

M. Dolores La Rubia

Manuel Cuevas Aranda

Iñaki Elío

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