Instituto de Investigación y Formación Agraria y Pesquera-ko ikertzaileekin lankidetzan egindako argitalpenak (10)

2018

  1. High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics

    Innovative Food Science and Emerging Technologies, Vol. 47, pp. 136-145

2017

  1. The high power ultrasound frequency: Effect on the virgin olive oil yield and quality

    Journal of Food Engineering, Vol. 207, pp. 10-17

2016

  1. Continuous high power ultrasound treatment before malaxation, a laboratory scale approach: Effect on virgin olive oil quality criteria and yield

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 2, pp. 332-336

  2. Modeling the settling behavior in virgin olive oil from a horizontal screw solid bowl

    Journal of Food Engineering, Vol. 168, pp. 148-153

  3. Sensory and volatile profiles of monovarietal north Tunisian extra virgin olive oils from ‘chétoui’ cultivar

    Journal of Oleo Science, Vol. 65, Núm. 7, pp. 533-542

2010

  1. Kneading olive paste from unripe 'Picual' fruits: I. Effect on oil process yield

    Journal of Food Engineering, Vol. 97, Núm. 4, pp. 533-538

  2. Variability of vitamin E in virgin olive oil by agronomical and genetic factors

    Journal of Food Composition and Analysis, Vol. 23, Núm. 6, pp. 633-639

2005

  1. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils

    Food Chemistry, Vol. 89, Núm. 2, pp. 207-215

2004

  1. Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 11, pp. 3434-3440

  2. Seasonal changes in olive fruit characteristics and oil accumulation during ripening process

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 13, pp. 1783-1790