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ACCEDER A LA PUBLICACIÓN: Scopus Orcid Dialnet

Biochemistry (Q2), Food Science (Q1)

JCR: 5.2

SJR: 0.872

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OTRAS PUBLICACIONES DE INTERÉS

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
Identification Of Mitigation Strategies To Reduce Acrylamide Levels During The Production Of Black Olives
Application Of Digital Olfaction For Table Olive Industry
Identification Of Mitigation Strategies To Reduce Acrylamide Levels During The Production Of Black Olives
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
Identification Of Mitigation Strategies To Reduce Acrylamide Levels During The Production Of 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
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
Monitoring Of Acrylamide And Phenolic Compounds In Table Olive After High Hydrostatic Pressure And Cooking Treatments
Industrial Strategies To Reduce Acrylamide Formation In Californian-Style Green Ripe Olives
Monitoring Of Acrylamide And Phenolic Compounds In Table Olive After High Hydrostatic Pressure And Cooking Treatments
1h Nmr-Based Protocol For The Detection Of Adulterations Of Refined Olive Oil With Refined Hazelnut Oil
Monitoring Of Acrylamide And Phenolic Compounds In Table Olive After High Hydrostatic Pressure And Cooking 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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