Instituto Politécnico de Bragança-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2022

  1. An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils

    European Food Research and Technology, Vol. 248, Núm. 5, pp. 1287-1298

  2. Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 99, Núm. 12, pp. 1113-1126

2015

  1. Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts

    Food Chemistry, Vol. 175, pp. 203-211