Portal Investigación UEx

PORTAL DE INVESTIGACIÓN

REVISTA

GRASAS Y ACEITES

ISSN

0017-3495

EISSN

1988-4214

JCR 2024: 1.1

Mejor cuartil: Q4

SJR 2024: 0.272

Mejor cuartil: Q3

PUBLICACIONES DE LA UEX

Role Of Lactic Acid Bacteria In Fermented Vegetables (2020)

Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics (2018)

Chemical Composition And Sensory Evaluation Of Virgin Olive Oils From Morisca And Carrasquena Olive Varieties (2015)

Analysis Of The Influence Of Multiple Parameters On The Commercial Categories Of Extremadura Virgin Olive Oils (2014)

Antioxidant Capacity Of The Phenolic Fraction And Its Effect On The Oxidative Stability Of Olive Oil Varieties Grown In The Southwest Of Spain (2014)

Chemical-Instrumental-Sensory Parameters And Chemometrics As Tools To Discriminate Among The Quality Categories Of Dry-Cured Iberian Shoulder (2013)

Comparative Effect Of High Pressure Processing And Traditional Thermal Treatment On The Physicochemical, Microbiology, And Sensory Analysis Of Olive Jam (2013)

Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems (2013)

Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods (2013)

Effect Of High Hydrostatic Pressure Versus Thermal Pasteurization On The Microbiological, Sensory Aspects And Oxidative Stability Of Olive Pate (2012)

Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening (2009)

Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham (2009)

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