NURIA OLGA
GRANE TERUEL
PROFESOR/A TITULAR DE UNIVERSIDAD
MARIA SOLEDAD
PRATS MOYA
PROFESOR/A TITULAR DE UNIVERSIDAD
MARIA SOLEDAD PRATS MOYA-rekin lankidetzan egindako argitalpenak (11)
2021
2020
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Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 12, pp. 4549-4557
2012
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Kinetic study of olive oil degradation monitored by fourier transform infrared spectrometry. Application to oil characterization
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 47, pp. 11800-11810
2009
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Classification of four almond cultivars using oil degradation parameters based on FTIR and GC data
JAOCS, Journal of the American Oil Chemists' Society, Vol. 86, Núm. 1, pp. 51-58
2008
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Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years
Journal of Food Composition and Analysis, Vol. 21, Núm. 2, pp. 144-151
2002
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Discriminating significance of the free amino acid profile in almond seeds
Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 23, pp. 6841-6846
2001
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A possible way to predict the genetic relatedness of selected almond cultivars
JAOCS, Journal of the American Oil Chemists' Society, Vol. 78, Núm. 6, pp. 617-619
1999
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A Chemometric Study of Genotypic Variation in Triacylglycerol Composition among Selected Almond Cultivars
JAOCS, Journal of the American Oil Chemists' Society, Vol. 76, Núm. 2, pp. 267-272
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Statistical comparative study of free amino acid HPLC data from a selected almond set
Food Chemistry, Vol. 65, Núm. 1, pp. 23-28
1998
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Characterisation of 19 almond cultivars on the basis of their free amino acids composition
Food Chemistry, Vol. 61, Núm. 4, pp. 455-459
1997
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Inductively Coupled Plasma Application for the Classification of 19 Almond Cultivars Using Inorganic Element Composition
Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 6, pp. 2093-2097