Search Results - "Aceite de oliva"

Percepción del consumidor sobre NaCl y KCl en emulsiones de aceites comestibles by Cerrato R., Wilfredo A.

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Estabilidad de la calidad sensorial de aceites de oliva Olea europea (Oleaceae) extra virgen varietal y mono varietal by León Mendoza, Luis Humberto, Casanova Núñez-Melgar, David Pavel, González Cabeza, José

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Response of inflorescence structure and oil yield components to source-sink manipulation by artificial shading in olive by Trentacoste, Eduardo Rafael, Calvo, Franco Emmanuel, Sanchez, Laura Cecilia, Calderon Diaz, Facundo Javier, Banco, Adriana Pamela, Lemole, Georgina

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Use of portable devices and an innovative and non-destructive index for in-field monitoring of olive fruit ripeness by Cinosa, Nicola, Portarena, Silvia, Almandi, Leen, Berrettini, Annalisa, Torres, Myriam Mariela, Pierantozzi, Pierluigi, Villa, Paola, Galletti, Andrea, Famiani, Franco, Farinelli, Daniela

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Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions by Monasterio, Romina Paula, Trentacoste, Eduardo Rafael, López Appiolaza, Carlos, Beiro-Valenzuela, María Gemma, Serrano-García, Irene, Olmo-García, Lucía, Carrasco-Pancorbo, Alegría

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Multi-environment evaluation of oil accumulation pattern parameters in olive by Navas López, José F., León, Lorenzo, Trentacoste, Eduardo Rafael, Rosa, Raul de la

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Gobernanza territorial y sistemas alimentarios de aceite de oliva by Cendon, Maria Laura, Sanz Cañada, Javier, Lucena Piquero, Delio

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“Antracnosis" o “Aceituna Jabonosa” o “Lepra” by Roca, Monica, Pastor, Silvina Estela, Bernanrdi Lima, Nelson

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Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina) by Banco, Adriana Pamela, Puertas, Carlos Marcelo, Trentacoste, Eduardo Rafael, Monasterio, Romina Paula

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Evaluación sensorial de ajo de variedades frigoconservadas fritados en aceites de girasol y oliva by Ghilardi, Yemina

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Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina) by Lemole, Georgina, Weibel, Antonio Marcelo, Trentacoste, Eduardo Rafael

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Efectos territoriales de las denominaciones de origen protegidas de aceite de oliva en España by Cendon, Maria Laura

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Respuestas ecofisiológicas del olivo (Olea europaea L.) al riego deficitario controlado en pre y poscosecha by Aguero Alcaras, Luis Martin

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Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra by Diaz, Gabriela Esther, Pega, Juan Franco, Primrose, D., Sancho, Ana Maria, Nanni, Mariana

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Wastewater and Grey Water Footprint Assessment of the Olive Oil Production Process in Northwest Argentina by Vuksinic, Evelyn, Miguel, Roberto Esteban, Aldaya, Maite M., Rodríguez, Corina Iris

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Desarrollo de un sensor de aromas para la evaluación de la calidad de productos agroalimentarios by Gutiérrez, Abelardo, Garcerá, Cruz, Padilla, Ana Isabel, Moltó, Enrique

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Respuesta fisiológica y agronómica del olivar en seto (cv. Arbequina) a la orientación de filas y al ancho de calle: relación entre la producción y calidad del aceite y la radiació... by Trentacoste, Eduardo Rafael

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Tipificación de aceites de oliva de variedades de la Comunidad Valenciana en función de la composición en ácidos grasos by Raigón, María D., Ruiz-Domínguez, M. L., López-Muga, M., Climent, Francisco

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