Giuseppe Fregapane
Giuseppe Fregapane
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TítuloCitado porAño
Influence of fruit ripening on ‘Cornicabra’virgin olive oil quality a study of four successive crop seasons
MD Salvador, F Aranda, G Fregapane
Food Chemistry 73 (1), 45-53, 2001
2782001
Phenolic compounds profile of Cornicabra virgin olive oil
S Gómez-Alonso, MD Salvador, G Fregapane
Journal of agricultural and food chemistry 50 (23), 6812-6817, 2002
2112002
Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality
A Gómez-Rico, MD Salvador, A Moriana, D Pérez, N Olmedilla, F Ribas, ...
Food Chemistry 100 (2), 568-578, 2007
2082007
Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils
A Gómez-Rico, G Fregapane, MD Salvador
Food Research International 41 (4), 433-440, 2008
2002008
Changes in phenolic composition and antioxidant activity of virgin olive oil during frying
S Gómez-Alonso, G Fregapane, MD Salvador, MH Gordon
Journal of Agricultural and Food Chemistry 51 (3), 667-672, 2003
1982003
Influence of extraction system, production year and area on Cornicabra virgin olive oil: a study of five crop seasons
MD Salvador, F Aranda, S Gomez-Alonso, G Fregapane
Food chemistry 80 (3), 359-366, 2003
1952003
Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars
F Aranda, S Gomez-Alonso, RMR Del Álamo, MD Salvador, G Fregapane
Food Chemistry 86 (4), 485-492, 2004
1712004
Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability
MD Salvador, F Aranda, S Gómez-Alonso, G Fregapane
Food Chemistry 74 (3), 267-274, 2001
1682001
Phenolic and Volatile Compounds of Extra Virgin Olive Oil (Olea europaea L. Cv. Cornicabra) with Regard to Fruit Ripening and Irrigation Management
A Gómez-Rico, MD Salvador, M La Greca, G Fregapane
Journal of Agricultural and Food Chemistry 54 (19), 7130-7136, 2006
1562006
Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature
S Gómez-Alonso, V Mancebo-Campos, MD Salvador, G Fregapane
Food Chemistry 100 (1), 36-42, 2007
1512007
Enzymic solvent-free synthesis of sugar acetal fatty acid esters
G Fregapane, DB Sarney, EN Vulfson
Enzyme and microbial technology 13 (10), 796-800, 1991
1381991
Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra)
A Gomez-Rico, AM Inarejos-Garcia, MD Salvador, G Fregapane
Journal of agricultural and food chemistry 57 (9), 3587-3595, 2009
942009
Stability of the sensory quality of virgin olive oil during storage: an overview.
A Bendini, L Cerretani, MD Salvador, G Fregapane, G Lercker
Italian Journal of Food Science 21 (4), 2009
922009
Enzymatic synthesis of monosaccharide fatty acid esters and their comparison with conventional products
G Fregapane, DB Sarney, SG Greenberg, DJ Knight, EN Vulfson
Journal of the American Oil Chemists’ Society 71 (1), 87-91, 1994
841994
Irrigation scheduling for traditional, low-density olive orchards: water relations and influence on oil characteristics
A Moriana, D Perez-Lopez, A Gomez-Rico, ...
Agricultural water management 87 (2), 171-179, 2007
762007
Sterol and alcohol composition of Cornicabra virgin olive oil: the campesterol content exceeds the upper limit of 4% established by EU regulations
RMR Del Alamo, G Fregapane, F Aranda, S Gómez-Alonso, MD Salvador
Food Chemistry 84 (4), 533-537, 2004
762004
Chemical composition of commercial Cornicabra virgin olive oil from 1995/96 and 1996/97 crops
MD Salvador, F Aranda, G Fregapane
Journal of the American Oil Chemists' Society 75 (10), 1305-1311, 1998
741998
Influence of malaxation conditions on virgin olive oil yield, overall quality and composition
AM Inarejos-García, A Gómez-Rico, MD Salvador, G Fregapane
European Food Research and Technology 228 (4), 671-677, 2009
732009
Oxidation kinetics in olive oil triacylglycerols under accelerated shelf‐life testing (25–75° C)
S Gómez‐Alonso, V Mancebo‐Campos, M Desamparados Salvador, ...
European Journal of Lipid Science and Technology 106 (6), 369-375, 2004
712004
Production of superior quality extra virgin olive oil modulating the content and profile of its minor components
G Fregapane, MD Salvador
Food research international 54 (2), 1907-1914, 2013
702013
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Artículos 1–20