QUÍMICA FÍSICA Y ANALÍTICA
Departamento
Instituto Politécnico de Bragança
Bragança, PortugalPublicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (3)
2022
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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
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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
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Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts
Food Chemistry, Vol. 175, pp. 203-211