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Beatriz Gandul-Rojas

Showing results (1-10 of 18) with videos related to

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Food Research International (Ottawa, Ont.)|May 9, 2018
Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditionsBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Foods (Basel, Switzerland)|October 20, 2020
Characterization and Processing of Table Olives: A Special IssueBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Journal of Agricultural and Food Chemistry|April 19, 2012
Thermal degradation kinetics of neoxanthin, violaxanthin, and antheraxanthin in virgin olive oilsRamón Aparicio-Ruiz, Beatriz Gandul-Rojas
Journal of Agricultural and Food Chemistry|November 4, 2009
Pigment profile in non-Spanish olive varieties ( Olea europaea L. Var. Coratina, Frantoio, and Koroneiki)Ramón Aparicio-Ruiz, Beatriz Gandul-Rojas, María Roca
Journal of Agricultural and Food Chemistry|June 20, 2012
Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storageRamón Aparicio-Ruiz, María Roca, Beatriz Gandul-Rojas
Food Chemistry|April 9, 2013
Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. HojiblancaHonorio Vergara-Domínguez, María Roca, Beatriz Gandul-Rojas
Journal of Plant Physiology|June 19, 2004
Chlorophyll and carotenoid degradation mediated by thylakoid-associated peroxidative activity in olives (Olea europaea) cv. hojiblancaBeatriz Gandul-Rojas, María Roca, María Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|April 30, 2010
Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series aRamón Aparicio-Ruiz, Maria Isabel Mínguez-Mosquera, Beatriz Gandul-Rojas
Foods (Basel, Switzerland)|June 5, 2020
Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH-Treated Table Olives Preserved without FermentationMarta Berlanga-Del Pozo, Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas
Journal of Agricultural and Food Chemistry|February 3, 2007
Physicochemical conditions modulating the pigment profile in fresh fruit (Olea europaea Var. Gordal) and favoring interaction between oxidized chlorophylls and endogenous CuLourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Food Research International (Ottawa, Ont.)|May 9, 2018
Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditionsBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Foods (Basel, Switzerland)|October 20, 2020
Characterization and Processing of Table Olives: A Special IssueBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Journal of Agricultural and Food Chemistry|April 19, 2012
Thermal degradation kinetics of neoxanthin, violaxanthin, and antheraxanthin in virgin olive oilsRamón Aparicio-Ruiz, Beatriz Gandul-Rojas
Journal of Agricultural and Food Chemistry|November 4, 2009
Pigment profile in non-Spanish olive varieties ( Olea europaea L. Var. Coratina, Frantoio, and Koroneiki)Ramón Aparicio-Ruiz, Beatriz Gandul-Rojas, María Roca
Journal of Agricultural and Food Chemistry|June 20, 2012
Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storageRamón Aparicio-Ruiz, María Roca, Beatriz Gandul-Rojas
Food Chemistry|April 9, 2013
Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. HojiblancaHonorio Vergara-Domínguez, María Roca, Beatriz Gandul-Rojas
Journal of Plant Physiology|June 19, 2004
Chlorophyll and carotenoid degradation mediated by thylakoid-associated peroxidative activity in olives (Olea europaea) cv. hojiblancaBeatriz Gandul-Rojas, María Roca, María Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|April 30, 2010
Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series aRamón Aparicio-Ruiz, Maria Isabel Mínguez-Mosquera, Beatriz Gandul-Rojas
Foods (Basel, Switzerland)|June 5, 2020
Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH-Treated Table Olives Preserved without FermentationMarta Berlanga-Del Pozo, Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas
Journal of Agricultural and Food Chemistry|February 3, 2007
Physicochemical conditions modulating the pigment profile in fresh fruit (Olea europaea Var. Gordal) and favoring interaction between oxidized chlorophylls and endogenous CuLourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
Pageof 2