Literals
- aiiso:code
- 9c4b744852a49454a2f9dbc7c65ca8e5
- foaf:firstName
- MANUEL
- ou:indiceHscopus
- 10
- foaf:lastName
- CABRERA BAÑEGIL
- foaf:name
- MANUEL CABRERA BAÑEGIL
- vivo:orcidId
- 0000000343447171
- ou:orcidURL
- vivo:scopusId
- 57191439530
Typed Literals
- ou:esDoctor
- True (xsd:boolean)
- ou:personalActual
- False (xsd:boolean)
Relations
- ou:tienePublicacion
- Combination of fluorescence excitation emission matrices in polar and non-polar solvents to obtain three- and four- way arrays for classification of Tempranillo grapes according to maturation stage and hydric status
- Control of olive cultivar irrigation by front-face fluorescence excitation-emission matrices in combination with PARAFAC
- Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives
- Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives
- Evolution of polyphenols content in plum fruits (Prunus salicina) with harvesting time by second-order excitation-emission fluorescence multivariate calibration
- First-order discrimination of methanolic extracts from plums according to harvesting date using fluorescence spectra. Quantification of polyphenols
- Fluorescence Study of Four Olive Varieties Paste According to Sampling Dates and the Control in the Elaboration of Table Olives of “Ascolana tenera”
- Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples
- Front-face fluorescence excitation-emission matrices in combination with three-way chemometrics for the discrimination and prediction of phenolic response to vineyard agronomic practices
- Influence of Water Deficit in Bioactive Compounds of Olive Paste and Oil Content
- Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments
- Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste
- Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments
- The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature
Inverse Relations
- Has related: ou:autorTesis