Search Results - "Fregapane, G."

Production of superior quality extra virgin olive oil modulating the content and profile of its minor components by Fregapane, G., Salvador, M.D.

“…Superior quality extra virgin olive oil must be obtained from healthy and properly ripened olive fruits. Nevertheless, the production of a high quality food…”
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Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv by Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Fregapane, G., Salvador, M.D., Simal-Gándara, J.

“…[Display omitted] •First comprehensive characterisation of olive oils from minor autochthonous varieties.•Olive co-crushing markedly influenced the functional…”
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Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy by Inarejos-García, A.M., Gómez-Alonso, S., Fregapane, G., Salvador, M.D.

“…Chemometric analyses of NIR spectral data (12,500–4000cm−1) combined with analytical and sensory parameters measured in monovarietal Cornicabra virgin olive…”
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Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons by Salvador, M.D., Aranda, F., Fregapane, G.

“…The aim of this work was to study the influence of the stage of fruit ripening on analytical parameters which determine oil quality during four successive crop…”
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PDO virgin olive oil quality—Minor components and organoleptic evaluation by Inarejos-García, A.M., Santacatterina, M., Salvador, M.D., Fregapane, G., Gómez-Alonso, S.

“…The main objective of this study was to advance our knowledge of the relationship between minor component profiles and the quality and sensory perception of…”
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Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions by Krichene, D., Allalout, A., Mancebo-Campos, V., Salvador, M.D., Zarrouk, M., Fregapane, G.

“…The aim of the present research is to advance the study of virgin olive oil stability, in particular the behaviour of its natural antioxidants during long term…”
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Influence of extraction system, production year and area on Cornicabra virgin olive oil: a study of five crop seasons by Salvador, M.D, Aranda, F, Gómez-Alonso, S, Fregapane, G

“…This paper describes a study of the influence of the extraction system, crop season and production area on the chemical composition and quality of Cornicabra…”
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Effect of crushing on olive paste and virgin olive oil minor components by Inarejos-García, Antonio M, Fregapane, G, Salvador, M. Desamparados

“…The present study focuses on the influence of the olive crushing technique on the minor composition of olive pastes and their corresponding virgin olive oils…”
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Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability by Salvador, M.D, Aranda, F, Gómez-Alonso, S, Fregapane, G

“…The chemical composition of Cornicabra virgin olive oils (n=181) from five successive crop seasons (from 1994/95 to 1998/99) and its relationship with quality…”
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Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars by Aranda, F, Gómez-Alonso, S, Rivera del Álamo, R.M, Salvador, M.D, Fregapane, G

“…The main triglycerides (TG) found in the Cornicabra virgin olive oil variety samples analyzed ( n=224, from 1995/96 to 1999/2000 crop seasons) were OOO, SOL +…”
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STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW by BENDINI, A, CERRETANI, L, SALVADOR, M. D, FREGAPANE, G, LERCKER, G

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Sterol and alcohol composition of Cornicabra virgin olive oil: the campesterol content exceeds the upper limit of 4% established by EU regulations by Rivera del Álamo, R.M., Fregapane, G., Aranda, F., Gómez-Alonso, S., Salvador, M.D.

“…The sterol and alcohol composition of Cornicabra virgin olive oil during the crop seasons from 1997/1998 to 2001/2002 ( n=334) are reported. The median value…”
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Evolution of the oxidation process in olive oil triacylglycerol under accelerated storage conditions (40-60°C) by Gomez-Alonso, S, Salvador, M.D, Fregapane, G

“…This paper presents an analysis of oxidation in olive oil TAG at different temperatures within a range of 40–60°C in darkness, as measured by the rate of…”
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PHENOLIC COMPOUNDS, TOCOPHEROLS AND OTHER MINOR COMPONENTS IN VIRGIN OLIVE OILS OF SOME TUNISIAN VARIETIES by KRICHENE, D, TAAMALLI, W, DAOUD, D, SALVADOR, M.D, FREGAPANE, G, ZARROUK, M

“…The phenols, α-tocopherols, fatty acids and oxidative stability of six monovarietal virgin olive oils (VOOs) were determined. Fourteen phenolic compounds were…”
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Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 crops by Salvador, M.D. (Universidad de Castilla-La Mancha, Ciudad Real, Spain.), Aranda, F, Fregapane, G

“…The chemical composition of commercial Cornicabra virgin olive oils (n=65) was studied, as was its relationship with oil quality and the influence of the…”
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Contribution of chemical components of cornicabra virgin olive oils to oxidative stability. A study of three successive crop seasons by Salvador, M. D., Aranda, F., Fregapane, G.

“…Oxidation is the primary cause of virgin olive oil quality deterioration. This paper presents a correlation between oxidative stability, as determined by the…”
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Development of functional edible oils enriched with pistachio and walnut phenolic extracts by Fregapane, Giuseppe, Guisantes-Batan, Eduardo, Ojeda-Amador, Rosa M., Salvador, María Desamparados

“…The purpose of this research was the development of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts…”
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Dietary Assessment of an Educated Young Spanish Population Using a Self-Administered Meal-Based Food Frequency Questionnaire by Fregapane, G., Asensio-García, C.

“…In this study a self-administered meal-based semi-quantitative food frequency questionnaire was developed, whose main aim was to classify individuals by their…”
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Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils by Gómez-Rico, Aurora, Fregapane, Giuseppe, Salvador, María Desamparados

“…Phenolics and volatiles are the compounds mainly responsible for the desirable flavour of extra virgin olive oils and therefore to a large extent determine the…”
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Production of superior quality extra virgin olive oil modulating the content and profile of its minor components : Olive oil: Quality, composition and health benefits by FREGAPANE, G, SALVADOR, M. D

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