Zentrum/Institut
INSTITUTO UNIVERSITARIO DE INVESTIGACIÓN EN OLIVAR Y ACEITE DE OLIVA
Publikationen (42) Publikationen, an denen Forscher/innen teilgenommen haben
2024
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A meshfree approach for analyzing strain fields near crack tips from Digital Image Correlation displacement data
Fatigue and Fracture of Engineering Materials and Structures, Vol. 47, Núm. 6, pp. 1994-2009
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Acid insoluble lignin material production by chemical activation of olive endocarps for an efficient furfural adsorption-removal from aqueous solutions
Environmental Research, Vol. 248
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Antimicrobial profile of the culturable olive sporobiota and its potential as a source of biocontrol agents for major phytopathogens in olive agriculture
Pest Management Science, Vol. 80, Núm. 2, pp. 724-733
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Aprendizaje activo y TIC en la enseñanza de Economía en la universidad
Revista de Estudios Empresariales. Segunda época, Núm. 1, pp. 39-53
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Association between type 2 diabetes and depressive symptoms after a 1-year follow-up in an older adult Mediterranean population
Journal of Endocrinological Investigation
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Buen gobierno corporativo en el consejo rector
Los principios cooperativos y su incidencia en el régimen legal y fiscal de las cooperativas (Dykinson), pp. 393-414
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Comparative life cycle analysis between commercial porcelain stoneware and new ones designed by using volcanic scraps
Science of the Total Environment, Vol. 930
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Coronavirus disease 2019 is associated with long-term depressive symptoms in Spanish older adults with overweight/obesity and metabolic syndrome
Psychological Medicine, Vol. 54, Núm. 3, pp. 620-630
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Corrigendum to “Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin” [Food Control 20 Issue 4 (2009) 381–385, (S0956713508001710), (10.1016/j.foodcont.2008.06.004)]
Food Control
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Delimitation of rural and urban areas from spatial data in statistical grids: the province of Jaén (Spain) as a case study
Journal of Maps, Vol. 20, Núm. 1
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Discriminating the capabilities and efficiencies of RAPD, ISSR and SSR markers in the assessement of the genetic variation in cultivated Tunisian olives
Euro-Mediterranean Journal for Environmental Integration
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Dual effects of a bacteriocin-producing Lactiplantibacillus pentosus CF-6HA, isolated from fermented aloreña table olives, as potential probiotic and antimicrobial agent
Heliyon, Vol. 10, Núm. 7
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Effect of Geometrical Discontinuities on Mode Shapes Stress Maps Using Infrared Thermography
Conference Proceedings of the Society for Experimental Mechanics Series
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Effect of a nutritional intervention based on an energy-reduced Mediterranean diet on environmental impact
Science of the Total Environment, Vol. 928
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Effect of olive leaf phytochemicals on the anti-acetylcholinesterase, anti-cyclooxygenase-2 and ferric reducing antioxidant capacity
Food Chemistry, Vol. 444
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Enhanced Compound Analysis Using Reactive Paper Spray Mass Spectrometry: Leveraging Schiff Base Reaction for Amino Acid Detection
Analytical Chemistry, Vol. 96, Núm. 13, pp. 5289-5297
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Evaluation of 3D optical techniques for modal analysis during climatic test inside environmental chamber
Measurement: Journal of the International Measurement Confederation, Vol. 229
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Exploring Responsible Research and Innovation in reputable agri-food cooperatives and the link to international orientation. An exploratory empirical case study in Spain
Journal of Responsible Innovation, Vol. 11, Núm. 1
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Fermentation of Sugar by Thermotolerant Hansenula polymorpha Yeast for Ethanol Production
Fermentation, Vol. 10, Núm. 5, pp. 260
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HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach
Foods, Vol. 13, Núm. 2