Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv
Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Fregapane, G., Salvador, M.D., Simal-Gándara, J.
Published in Food chemistry (01.06.2015)
Published in Food chemistry (01.06.2015)
Get full text
Journal Article
PDO virgin olive oil quality—Minor components and organoleptic evaluation
Inarejos-García, A.M., Santacatterina, M., Salvador, M.D., Fregapane, G., Gómez-Alonso, S.
Published in Food research international (01.10.2010)
Published in Food research international (01.10.2010)
Get full text
Journal Article
Effect of crushing on olive paste and virgin olive oil minor components
Inarejos-García, Antonio M, Fregapane, G, Salvador, M. Desamparados
Published in European food research & technology (01.03.2011)
Published in European food research & technology (01.03.2011)
Get full text
Journal Article
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW
BENDINI, A, CERRETANI, L, SALVADOR, M. D, FREGAPANE, G, LERCKER, G
Published in Italian journal of food science (2009)
Get full text
Published in Italian journal of food science (2009)
Journal Article
Sterol and alcohol composition of Cornicabra virgin olive oil: the campesterol content exceeds the upper limit of 4% established by EU regulations
Rivera del Álamo, R.M., Fregapane, G., Aranda, F., Gómez-Alonso, S., Salvador, M.D.
Published in Food chemistry (01.03.2004)
Published in Food chemistry (01.03.2004)
Get full text
Journal Article
PHENOLIC COMPOUNDS, TOCOPHEROLS AND OTHER MINOR COMPONENTS IN VIRGIN OLIVE OILS OF SOME TUNISIAN VARIETIES
KRICHENE, D, TAAMALLI, W, DAOUD, D, SALVADOR, M.D, FREGAPANE, G, ZARROUK, M
Published in Journal of food biochemistry (01.04.2007)
Published in Journal of food biochemistry (01.04.2007)
Get full text
Journal Article