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

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

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

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