María de los Desamparados Salvador Moya-rekin lankidetzan egindako argitalpenak (4)

2017

  1. Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 1

  2. State of the art on functional virgin olive oils enriched with bioactive compounds and their properties

    International Journal of Molecular Sciences, Vol. 18, Núm. 3

2015

  1. Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs

    European Journal of Lipid Science and Technology, Vol. 117, Núm. 8, pp. 1238-1247

  2. Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

    Food Chemistry, Vol. 176, pp. 493-503