Characterization of Almond Cultivars by the Use of Thermal Analysis Techniques. Application to Cultivar Authenticity
BELTRAN SANAHUJA, A, GRANE TERUEL, N, CARRATALA, M. L. Martin, GARRIGOS SELVA, M. C
Published in Journal of the American Oil Chemists' Society (01.11.2011)
Published in Journal of the American Oil Chemists' Society (01.11.2011)
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Chromatographic Determination of Cyanoglycosides Prunasin and Amygdalin in Plant Extracts Using a Porous Graphitic Carbon Column
Berenguer-Navarro, V, Giner-Galván, R. M, Grané-Teruel, N, Arrazola-Paternina, G
Published in Journal of agricultural and food chemistry (20.11.2002)
Published in Journal of agricultural and food chemistry (20.11.2002)
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Comparative Study on the Triglyceride Composition of Almond Kernel Oil. A New Basis for Cultivar Chemometric Characterization
Martín-Carratalá, M. L, Llorens-Jordá, C, Berenguer-Navarro, V, Grané-Teruel, N
Published in Journal of agricultural and food chemistry (01.09.1999)
Published in Journal of agricultural and food chemistry (01.09.1999)
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New Contribution to the Chemometric Characterization of Almond Cultivars on the Basis of Their Fatty Acid Profiles
Martin Carratala, M.L. (University of Alicante, Alicante, Spain.), Garcia-Lopez, C, Berenguer-Navarro, V, Grane-Teruel, N
Published in Journal of agricultural and food chemistry (01.03.1998)
Published in Journal of agricultural and food chemistry (01.03.1998)
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A chemometric study of genotypic variation in triacylglycerol composition among selected almond cultivars
Prats-Moya, M.S. (University of Alicante, Alicante, Spain.), Grane-Teruel, N, Berenguer-Navarro, V, Martin-Carratala, M.L
Published in Journal of the American Oil Chemists' Society (01.02.1999)
Published in Journal of the American Oil Chemists' Society (01.02.1999)
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Statistical comparative study of free amino acid HPLC data from a selected almond set
Grané-Teruel, N, Luna-Amador, M.C, Prats-Moya, M.S, Berenguer-Navarro, V, Martı́n-Carratalá, M.L
Published in Food chemistry (01.04.1999)
Published in Food chemistry (01.04.1999)
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Oxidation stability of almond oil
Berenguer Navarro, V, Grané Teruel, N, Martín Carratalá, M.L
Published in Acta horticulturae (01.01.2002)
Published in Acta horticulturae (01.01.2002)
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Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years
López-Ortiz, Carmen M., Prats-Moya, Soledad, Beltrán Sanahuja, Ana, Maestre-Pérez, Salvador E., Grané-Teruel, Nuria, Martín-Carratalá, María L.
Published in Journal of food composition and analysis (01.03.2008)
Published in Journal of food composition and analysis (01.03.2008)
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Major Fatty Acid Composition of 19 Almond Cultivars of Different Origins. A Chemometric Approach
García-López, Carlos, Grané-Teruel, Nuria, Berenguer-Navarro, Vicente, García-García, J. Efigenio, Martín-Carratalá, M. Luisa
Published in Journal of agricultural and food chemistry (18.07.1996)
Published in Journal of agricultural and food chemistry (18.07.1996)
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Inductively Coupled Plasma Application for the Classification of 19 Almond Cultivars Using Inorganic Element Composition
Prats-Moya, Soledad, Grané-Teruel, Nuria, Berenguer-Navarro, Vicente, Martín-Carratalá, M. Luisa
Published in Journal of agricultural and food chemistry (01.06.1997)
Published in Journal of agricultural and food chemistry (01.06.1997)
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Journal Article
Statistical comparative study of free amino acid HPLC data from a selected almond set
Grane-Teruel, N, Luna-Amador, M.C, Prats-Moya, M.S, Berenguer-Navarro, V, Martin-Carratala, M.L. (Department of Analytical Chemistry, University of Alicante, PO Box 99, 03080 Alicante (Spain))
Published in Food Chemistry (United Kingdom) (1999)
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Published in Food Chemistry (United Kingdom) (1999)
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Characterisation of 19 almond cultivars on the basis of their free amino acids composition
Seron, L.H, Poveda, E.G, Moya, M.S.P, Carratala, M.L.M, Berenguer-Navarro, V, Grane-Teruel, N. (Departamento de Quimica, Centro Ciencias Exatas e Tecnol., Univ. Federal de Sao Carlos., Caixa Postal 676, Sao Carlos (Brazil))
Published in Food Chemistry (United Kingdom) (1998)
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Published in Food Chemistry (United Kingdom) (1998)
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