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- <sup>1</sup>H NMR-based protocol for the detection of adulterations of refined olive oil with refined hazelnut oil
- Acrylamide mitigation in Californian-style olives after thermal and baking treatments
- Acrylamide reduction after phenols addition to Californian-style black olives
- Acrylamide–Fat Correlation in Californian-Style Black Olives Using Near-Infrared Spectroscopy
- Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation
- Addition of ‘Chetoui’ olive leaf extract to reduce acrylamide in Californian-style black olive
- Application of Digital Olfaction for Table Olive Industry
- Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose
- Effect of elaboration process, crop year and irrigation on acrylamide levels of potential table olive varieties
- Electronic nose application for the discrimination of sterilization treatments applied to Californian-style black olive varieties
- Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives
- Fluorescence Monitoring Oxidation of Extra Virgin Olive Oil Packed in Different Containers
- Identification of mitigation strategies to reduce acrylamide levels during the production of black olives
- Industrial strategies to reduce acrylamide formation in californian-style green ripe olives
- Influence of pre-harvest calcium applications on table olive characteristics during Spanish-style elaboration process
- Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments
- Non-destructive Fluorescence Spectroscopy as a Tool for Discriminating Between Olive Oils According to Agronomic Practices and for Assessing Quality Parameters
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