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Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars

Food chemistry, 2007, Vol.100 (2), p.748-755

2007

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Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

Food chemistry, 2004, Vol.85 (3), p.357-364

2004

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Effect of the Maturation Process of the Olive Fruit on the Phenolic Fraction of Drupes and Oils from Arbequina, Farga, and Morrut Cultivars

Journal of agricultural and food chemistry, 2004-09, Vol.52 (19), p.6002-6009

2004

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Procyanidins target mesenteric adipose tissue in Wistar lean rats and subcutaneous adipose tissue in Zucker obese rat

Food chemistry, 2013-11, Vol.141 (1), p.160-166

2013

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Enrichment of Refined Olive Oil with Phenolic Compounds: Evaluation of Their Antioxidant Activity and Their Effect on the Bitter Index

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.6079-6088

2006

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Composition and organoleptic characteristics of oil from Arbequina olive (Olea europaea L) trees under deficit irrigation

Journal of the science of food and agriculture, 2002-12, Vol.82 (15), p.1755-1763

2002

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Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit

Journal of the science of food and agriculture, 2006-03, Vol.86 (4), p.518-527

2006

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Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils

Journal of the American Oil Chemists' Society, 2006-08, Vol.83 (8), p.683-690

2006

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Effect of growing area on pigment and phenolic fractions of virgin olive oils of the Arbequina variety in Spain

Journal of the American Oil Chemists' Society, 2004-07, Vol.81 (7), p.633-640

2004

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Muscle lipolysis phenomena in the processing of dry-cured ham

Food chemistry, 1993, Vol.48 (2), p.121-125

1993

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Quality of virgin olive oil from territorial quality label "Les Garrigues" D.O. [Designation of Origin] (Lleida. Spain) along the 1995/96 harvest

Grasas y aceites (Sevilla), 1998-09, Vol.49 (5-6), p.425-433

1998

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Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars

Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

Effect of the Maturation Process of the Olive Fruit on the Phenolic Fraction of Drupes and Oils from Arbequina, Farga, and Morrut Cultivars

Procyanidins target mesenteric adipose tissue in Wistar lean rats and subcutaneous adipose tissue in Zucker obese rat

Enrichment of Refined Olive Oil with Phenolic Compounds: Evaluation of Their Antioxidant Activity and Their Effect on the Bitter Index

Composition and organoleptic characteristics of oil from Arbequina olive (Olea europaea L) trees under deficit irrigation

Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit

Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils

Effect of growing area on pigment and phenolic fractions of virgin olive oils of the Arbequina variety in Spain

Muscle lipolysis phenomena in the processing of dry-cured ham

Quality of virgin olive oil from territorial quality label "Les Garrigues" D.O. [Designation of Origin] (Lleida. Spain) along the 1995/96 harvest

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