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ACCEDER A LA PUBLICACIÓN: Scopus Orcid Dialnet

Analytical Chemistry (Q1), Food Science (Q1), Medicine (miscellaneous) (Q1)

JCR: 6.306

SJR: 1.775

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1h Nmr-Based Protocol For The Detection Of Adulterations Of Refined Olive Oil With Refined Hazelnut Oil
Influence Of Pre-Harvest Calcium Applications On Table Olive Characteristics During Spanish-Style Elaboration Process
Effect Of Elaboration Process, Crop Year And Irrigation On Acrylamide Levels Of Potential Table Olive Varieties
Influence Of Pre-Harvest Calcium Applications On Table Olive Characteristics During Spanish-Style Elaboration Process
Effect Of Elaboration Process, Crop Year And Irrigation On Acrylamide Levels Of Potential Table Olive Varieties
Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy
Effect Of Elaboration Process, Crop Year And Irrigation On Acrylamide Levels Of Potential Table Olive Varieties
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
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
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
Acrylamide Mitigation In Californian-Style Olives After Thermal And Baking Treatments
Addition Of ‘chetoui’ Olive Leaf Extract To Reduce Acrylamide In Californian-Style Black Olive
Acrylamide Mitigation In Californian-Style Olives After Thermal And Baking Treatments
Non-Destructive Fluorescence Spectroscopy As A Tool For Discriminating Between Olive Oils According To Agronomic Practices And For Assessing Quality Parameters
Acrylamide Mitigation In Californian-Style Olives After Thermal And Baking Treatments
Non-Destructive Fluorescence Spectroscopy As A Tool For Discriminating Between Olive Oils According To Agronomic Practices And For Assessing Quality Parameters
Determination Of The Masking Effect Of The ‘zapateria’ Defect In Flavoured Stuffed Olives Using E-Nose
Non-Destructive Fluorescence Spectroscopy As A Tool For Discriminating Between Olive Oils According To Agronomic Practices And For Assessing Quality Parameters
Determination Of The Masking Effect Of The ‘zapateria’ Defect In Flavoured Stuffed Olives Using E-Nose
Electronic Nose Application For The Discrimination Of Sterilization Treatments Applied To Californian-Style Black Olive Varieties
Determination Of The Masking Effect Of The ‘zapateria’ Defect In Flavoured Stuffed Olives Using E-Nose
Electronic Nose Application For The Discrimination Of Sterilization Treatments Applied To Californian-Style Black Olive Varieties
Fluorescence Monitoring Oxidation Of Extra Virgin Olive Oil Packed In Different Containers
Electronic Nose Application For The Discrimination Of Sterilization Treatments Applied To Californian-Style Black Olive Varieties
Fluorescence Monitoring Oxidation Of Extra Virgin Olive Oil Packed In Different Containers
Application Of Digital Olfaction For Table Olive Industry
Fluorescence Monitoring Oxidation Of Extra Virgin Olive Oil Packed In Different Containers
Application Of Digital Olfaction For Table Olive Industry
Fluorescence Study Of Four Olive Varieties Paste According To Sampling Dates And The Control In The Elaboration Of Table Olives Of “ascolana Tenera”
Application Of Digital Olfaction For Table Olive Industry
Fluorescence Study Of Four Olive Varieties Paste According To Sampling Dates And The Control In The Elaboration Of Table Olives Of “ascolana Tenera”
Identification Of Mitigation Strategies To Reduce Acrylamide Levels During The Production Of Black Olives
Fluorescence Study Of Four Olive Varieties Paste According To Sampling Dates And The Control In The Elaboration Of Table Olives Of “ascolana Tenera”
Identification Of Mitigation Strategies To Reduce Acrylamide Levels During The Production Of Black Olives
First-Order Discrimination Of Methanolic Extracts From Plums According To Harvesting Date Using Fluorescence Spectra. Quantification Of Polyphenols
Identification Of Mitigation Strategies To Reduce Acrylamide Levels During The Production Of Black Olives
First-Order Discrimination Of Methanolic Extracts From Plums According To Harvesting Date Using Fluorescence Spectra. Quantification Of Polyphenols
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
First-Order Discrimination Of Methanolic Extracts From Plums According To Harvesting Date Using Fluorescence Spectra. Quantification Of Polyphenols
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Industrial Strategies To Reduce Acrylamide Formation In Californian-Style Green Ripe Olives
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Industrial Strategies To Reduce Acrylamide Formation In Californian-Style Green Ripe Olives
Evolution Of Polyphenols Content In Plum Fruits (Prunus Salicina) With Harvesting Time By Second-Order Excitation-Emission Fluorescence Multivariate Calibration
Industrial Strategies To Reduce Acrylamide Formation In Californian-Style Green Ripe Olives
Evolution Of Polyphenols Content In Plum Fruits (Prunus Salicina) With Harvesting Time By Second-Order Excitation-Emission Fluorescence Multivariate Calibration
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
Evolution Of Polyphenols Content In Plum Fruits (Prunus Salicina) With Harvesting Time By Second-Order Excitation-Emission Fluorescence Multivariate Calibration
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
Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives
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
Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives
Monitoring Of Acrylamide And Phenolic Compounds In Table Olive After High Hydrostatic Pressure And Cooking Treatments
Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives
Monitoring Of Acrylamide And Phenolic Compounds In Table Olive After High Hydrostatic Pressure And Cooking Treatments
Front-Face Fluorescence Excitation-Emission Matrices In Combination With Three-Way Chemometrics For The Discrimination And Prediction Of Phenolic Response To Vineyard Agronomic Practices
Monitoring Of Acrylamide And Phenolic Compounds In Table Olive After High Hydrostatic Pressure And Cooking Treatments
Front-Face Fluorescence Excitation-Emission Matrices In Combination With Three-Way Chemometrics For The Discrimination And Prediction Of Phenolic Response To Vineyard Agronomic Practices
Control Of Olive Cultivar Irrigation By Front-Face Fluorescence Excitation-Emission Matrices In Combination With Parafac
Front-Face Fluorescence Excitation-Emission Matrices In Combination With Three-Way Chemometrics For The Discrimination And Prediction Of Phenolic Response To Vineyard Agronomic Practices
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
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
The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature
Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives
The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature
Influence Of Water Deficit In Bioactive Compounds Of Olive Paste And Oil Content
The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature
Influence Of Water Deficit In Bioactive Compounds Of Olive Paste And Oil Content
Front-Face Fluorescence Spectroscopy Combined With Second-Order Multivariate Algorithms For The Quantification Of Polyphenols In Red Wine Samples
Influence Of Water Deficit In Bioactive Compounds Of Olive Paste And Oil Content
Front-Face Fluorescence Spectroscopy Combined With Second-Order Multivariate Algorithms For The Quantification Of Polyphenols In Red Wine Samples
Optimization And Validation Of A Rapid Liquid Chromatography Method For Determination Of The Main Polyphenolic Compounds In Table Olives And In Olive Paste
Front-Face Fluorescence Spectroscopy Combined With Second-Order Multivariate Algorithms For The Quantification Of Polyphenols In Red Wine Samples
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
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
1h Nmr-Based Protocol For The Detection Of Adulterations Of Refined Olive Oil With Refined Hazelnut Oil
Pigment Profile, Color And Antioxidant Capacity Of Arbequina Virgin Olive Oils From Different Irrigation Treatments
1h Nmr-Based Protocol For The Detection Of Adulterations Of Refined Olive Oil With Refined Hazelnut Oil
Influence Of Pre-Harvest Calcium Applications On Table Olive Characteristics During Spanish-Style Elaboration Process
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