Instituto de Investigación y Formación Agraria y Pesquera-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

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