Publicacións en colaboración con investigadores/as de Universidad de Granada (7)

2020

  1. Optimum roasting conditions of argan kernels (Argania spinosa L.) for the production of high-quality edible argan oil

    Journal of Food Science and Technology, Vol. 57, Núm. 3, pp. 840-847

2012

  1. Changes of the wax contents in mixtures of olive oils as determined by gas chromatography with a flame ionization detector

    Journal of AOAC International, Vol. 95, Núm. 6, pp. 1720-1724

2010

  1. 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

2002

  1. Kinetics of aerobic treatment of olive-mill wastewater (OMW) with Aspergillus terreus

    Process Biochemistry, Vol. 37, Núm. 10, pp. 1169-1176