Publications in collaboration with researchers from Universidad de Castilla-La Mancha (7)

2004

  1. Sterol and alcohol composition of Cornicabra virgin olive oil: The campesterol content exceeds the upper limit of 4% established by EU regulations

    Food Chemistry, Vol. 84, Núm. 4, pp. 533-537

  2. Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars

    Food Chemistry, Vol. 86, Núm. 4, pp. 485-492

2003

  1. Influence of extraction system, production year and area on Cornicabra virgin olive oil: A study of five crop seasons

    Food Chemistry, Vol. 80, Núm. 3, pp. 359-366

2001

  1. Cornicabra virgin olive oil: A study of five crop seasons. Composition, quality and oxidative stability

    Food Chemistry, Vol. 74, Núm. 3, pp. 267-274

  2. Influence of fruit ripening on 'Cornicabra' virgin olive oil quality: A study of four successive crop seasons

    Food Chemistry, Vol. 73, Núm. 1, pp. 45-53

1999

  1. Contribution of chemical components of Cornicabra virgin olive oils to oxidative stability. A study of three successive crop seasons

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 76, Núm. 4, pp. 427-432

1998

  1. Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 crops

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 75, Núm. 10, pp. 1305-1311