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Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Frontiers in plant science, 2024-06, Vol.15, p.1395701

2024

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Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation

Frontiers in plant science, 2019-11, Vol.10, p.1484-1484

2019

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Efficacy mechanisms research progress of the active components in the characteristic woody edible oils

Food frontiers, 2023-12, Vol.4 (4), p.1578-1605

2023

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Influence of Regulated Deficit Irrigation on Arbequina’s Crop Yield and EVOOs Quality and Sensory Profile

Agronomy (Basel), 2023-01, Vol.13 (1), p.31

2023

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Effects of Agronomical Practices on Crop Quality and Sensory Profile

Agronomy (Basel), 2024-06, Vol.14 (6), p.1087

2024

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Hazelnut Kernel Size and Industrial Aptitude

Agriculture (Basel), 2021-11, Vol.11 (11), p.1115

2021

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GC-MS/LC-MS and transcriptome analyses revealed the metabolisms of fatty acid and flavonoid in olive fruits (Olea europaea L.)

Scientia horticulturae, 2022-06, Vol.299, p.111017, Article 111017

2022

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Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Scaling down to the verification of PDO compliance

Food control, 2022-09, Vol.139, p.109055, Article 109055

2022

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Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification steps

Food science & technology, 2021-09, Vol.149, p.111842, Article 111842

2021

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Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils

Food control, 2021-10, Vol.128, p.108200, Article 108200

2021

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Agronomical and Physiological Behavior of Spanish Hazelnut Selection "Negret-N9" Grafted on Non-suckering Rootstocks

Frontiers in plant science, 2022-02, Vol.12, p.813902-813902

2022

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Cross-incompatibility in the cultivated almond (Prunus dulcis): Updating, revision and correction

Scientia horticulturae, 2019-02, Vol.245, p.218-223

2019

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Survey of over 4, 500 monumental olive trees preserved on-farm in the northeast Iberian Peninsula, their genotyping and characterization

Scientia horticulturae, 2018-01, Vol.231, p.253-264

2018

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Mediterranean clonal selections evaluated for modern hedgerow olive oil production in Spain

California agriculture (Berkeley, Calif.), 2011-01, Vol.65 (1), p.34-40

2011

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Quality losses in virgin olive oil due to washing and short‐term storage before olive milling

European journal of lipid science and technology, 2015-12, Vol.117 (12), p.2015-2022

2015

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Pedigree analysis of 220 almond genotypes reveals two world mainstream breeding lines based on only three different cultivars

Horticulture research, 2021-01, Vol.8 (1), p.1-11, Article 11

2021

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Native versus Modern Almond Cultivars of Mallorca Island: From Biodiversity to Industrial Aptitude and Fruit Quality

Agronomy (Basel), 2022-08, Vol.12 (8), p.1933

2022

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Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil

Agronomy (Basel), 2024-10, Vol.14 (10), p.2218

2024

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Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

Foods, 2023-01, Vol.12 (1), p.222

2023

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Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil

Foods, 2023-07, Vol.12 (13), p.2633

2023

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Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters

Agriculture (Basel), 2021-02, Vol.11 (2), p.170

2021

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Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil

Foods, 2023-03, Vol.12 (6), p.1228

2023

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Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

Foods, 2022-10, Vol.11 (21), p.3446

2022

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Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes

European journal of lipid science and technology, 2019-03, Vol.121 (3), p.n/a

2019

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Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

Antioxidants, 2021-11, Vol.10 (11), p.1819

2021

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Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation

Efficacy mechanisms research progress of the active components in the characteristic woody edible oils

Influence of Regulated Deficit Irrigation on Arbequina’s Crop Yield and EVOOs Quality and Sensory Profile

Effects of Agronomical Practices on Crop Quality and Sensory Profile

Hazelnut Kernel Size and Industrial Aptitude

GC-MS/LC-MS and transcriptome analyses revealed the metabolisms of fatty acid and flavonoid in olive fruits (Olea europaea L.)

Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Scaling down to the verification of PDO compliance

Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification steps

Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils

Agronomical and Physiological Behavior of Spanish Hazelnut Selection "Negret-N9" Grafted on Non-suckering Rootstocks

Cross-incompatibility in the cultivated almond (Prunus dulcis): Updating, revision and correction

Survey of over 4, 500 monumental olive trees preserved on-farm in the northeast Iberian Peninsula, their genotyping and characterization

Mediterranean clonal selections evaluated for modern hedgerow olive oil production in Spain

Quality losses in virgin olive oil due to washing and short‐term storage before olive milling

Pedigree analysis of 220 almond genotypes reveals two world mainstream breeding lines based on only three different cultivars

Native versus Modern Almond Cultivars of Mallorca Island: From Biodiversity to Industrial Aptitude and Fruit Quality

Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil

Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil

Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters

Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes

Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

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