@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @prefix dcmitype: . @prefix dcterms: . @prefix foaf: . @prefix geo: . @prefix om: . @prefix locn: . @prefix schema: . @prefix skos: . @prefix dbpedia: . @prefix p: . @prefix yago: . @prefix units: . @prefix geonames: . @prefix prv: . @prefix prvTypes: . @prefix doap: . @prefix void: . @prefix ir: . @prefix ou: . @prefix teach: . @prefix time: . @prefix datex: . @prefix aiiso: . @prefix vivo: . @prefix bibo: . @prefix fabio: . @prefix vcard: . @prefix swrcfe: . @prefix frapo: . @prefix org: . @prefix ei2a: . @prefix pto: . dcterms:publisher "Food Chemistry"; bibo:issn "0308-8146"; dcterms:creator "Lodolini E."; vcard:url ; ou:urlScopus ; vivo:identifier "2019-993"; ou:openaccess "1"^^xsd:boolean; dcterms:title "Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments"; bibo:eissn "1873-7072"; ou:bibtex "@article{Cabrera-BaƱegil2019,title = {Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments},journal = {Food Chemistry},year = {2019},volume = {286},pages = {250-259},author = {Lodolini, E.M. and Cabrera-Ba{\\~n}egil, M. and Fern{\\'a}ndez, A. and Delgado-Ad{\\'a}mez, J. and Ram{\\'i}rez, R. and Mart{\\'i}n-Vertedor, D.}}"; ou:urlOrcid ; bibo:doi "10.1016/j.foodchem.2019.01.191"; dcterms:contributor "Lodolini E.M., Cabrera-Banegil M., Fernandez A., Delgado-Adamez J., Ramirez R., Martin-Vertedor D."; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:vecesCitado "32"; ou:eid "2-s2.0-85061596613"; bibo:page_range "250-259"; fabio:hasPublicationYear "2019"; bibo:volume "286"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .