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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 conditions
Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Foods (Basel, Switzerland)
|
October 20, 2020
Characterization and Processing of Table Olives: A Special Issue
Beatriz 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 oils
Ramón 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 storage
Ramón 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. Hojiblanca
Honorio 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. hojiblanca
Beatriz 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 a
Ramón 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 Fermentation
Marta 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 Cu
Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
Page
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Search research articles
Search
Showing results (1-10 of 18) with videos related to
Sort By:
Page
of 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 conditions
Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Foods (Basel, Switzerland)
|
October 20, 2020
Characterization and Processing of Table Olives: A Special Issue
Beatriz 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 oils
Ramón 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 storage
Ramón 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. Hojiblanca
Honorio 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. hojiblanca
Beatriz 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 a
Ramón 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 Fermentation
Marta 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 Cu
Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
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