University of Parma-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2011

  1. Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet-visible detection to predict the botanical origin of vegetable oils

    Journal of Chromatography A, Vol. 1218, Núm. 42, pp. 7521-7527

2009

  1. Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

    Food Research International, Vol. 42, Núm. 10, pp. 1446-1452

  2. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 17, pp. 7834-7840