Lista de obras -

Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.

artículo científico publicado en 2013

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

artículo científico publicado en 2003

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv

artículo científico publicado en 2014

Characterization of virgin walnut oils and their residual cakes produced from different varieties

artículo científico publicado en 2018

Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage

artículo científico publicado en 2007

Composition and properties of virgin pistachio oils and their by-products from different cultivars

artículo científico publicado en 2017

Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils

scientific article published on 25 March 2019

Development of functional edible oils enriched with pistachio and walnut phenolic extracts

scientific article published on 02 December 2019

Effect of Storage on Secoiridoid and Tocopherol Contents and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils

artículo científico publicado en 2006

Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).

artículo científico publicado en 2009

Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process.

artículo científico publicado en 2017

Functional and sensory properties of pistachio nuts as affected by cultivar

scientific article published on 22 August 2019

Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management

artículo científico publicado en 2006

Phenolic compounds profile of cornicabra virgin olive oil.

artículo científico publicado en 2002

Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C

scientific article published on 22 July 2015

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

artículo científico publicado en 2017

Wine vinegar production using a noncommercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger

article by Giuseppe Fregapane et al published 1 April 1999 in Biotechnology and Bioengineering

Lista de obras de

Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv

Characterization of virgin walnut oils and their residual cakes produced from different varieties

Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage

Composition and properties of virgin pistachio oils and their by-products from different cultivars

Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils

Development of functional edible oils enriched with pistachio and walnut phenolic extracts

Effect of Storage on Secoiridoid and Tocopherol Contents and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils

Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).

Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process.

Functional and sensory properties of pistachio nuts as affected by cultivar

Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management

Phenolic compounds profile of cornicabra virgin olive oil.

Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Wine vinegar production using a noncommercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger