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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
2102002
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
1972003
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
1502007
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
912009
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
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
Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy
AM Inarejos-García, S Gómez-Alonso, G Fregapane, MD Salvador
Food research international 50 (1), 250-258, 2013
662013
Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in medium-density young olive orchards (Olea …
A Gómez-Rico, MD Salvador, G Fregapane
Food Research International 42 (8), 1067-1076, 2009
632009
Discussion on the objective evaluation of virgin olive oil bitterness
AM Inarejos-Garcia, A Androulaki, MD Salvador, G Fregapane, ...
Food Research International 42 (2), 279-284, 2009
612009
PDO virgin olive oil quality—Minor components and organoleptic evaluation
AM Inarejos-García, M Santacatterina, MD Salvador, G Fregapane, ...
Food Research International 43 (8), 2138-2146, 2010
602010
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