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C. De Miguel
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C. De Miguel
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C. De Miguel
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1
Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain
by
M. N. Franco
,
T. Galeano-Díaz
,
J. Sánchez
,
C
.
De
Miguel
,
D. Martín-Vertedor
Published 2014-03-01
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Article
2
Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate
by
J. Sánchez
,
C
.
De
Miguel
,
M. R. Ramírez
,
J. Delgado
,
M. N. Franco
,
D. Martín
Published 2012-03-01
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Article
3
Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties
by
M. Fuentes
,
C
.
De
Miguel
,
A. Ranalli
,
M. N. Franco
,
M. Martínez
,
D. Martín-Vertedor
Published 2015-03-01
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Article
4
Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
by
J. Delgado-Adamez
,
M. N. Franco
,
J. Sánchez
,
C
.
de
Miguel
,
M. R. Ramírez
,
D. Martín-Vertedor
Published 2013-09-01
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Article
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