Zobrazeno 1 - 10
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pro vyhledávání: '"D. L. García González"'
Autor:
M. Brenes Balbuena, J. L. Ruiz Barba, M. Alaiz, C. Gómez Herrera, A. de Castro, P. García García, D. L. García González, R. Zamora, F. J. Hidalgo, A. Garrido Fernández, A. Guinda, A. Montaño
Publikováno v:
Grasas y Aceites, Vol 52, Iss 3-4, Pp 252-268 (2001)
Externí odkaz:
https://doaj.org/article/ecda4cf8fe134c518f88516a7fb5e94a
Autor:
D. L. García González, T. Gallina Toschi, I. Romero, N. Tena, E. Valli, O. Winkelmann, P. Brereton, F. Lacoste, A. Maquet, S. Vichi, L. Conte, A. Bendini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::74301cd2be9b215953afbe2c21aed5e0
http://hdl.handle.net/11585/621873
http://hdl.handle.net/11585/621873
Publikováno v:
Journal of ASTM International. 6:102110
A new instrumental method for the quantitative measurement of acid content (AC) in mineral-based lubricants was devised by employing FTIR spectroscopy, with AC serving as an alternative to traditional acid number (AN) measures commonly made to assess
Akademický článek
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Publikováno v:
Grasas y Aceites, Vol 68, Iss 4, Pp e219-e219 (2017)
Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of m
Externí odkaz:
https://doaj.org/article/9137d68d2c1f487fa3052695d02c8849
Publikováno v:
Grasas y Aceites, Vol 68, Iss 3, Pp e210-e210 (2017)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically define the different catego
Externí odkaz:
https://doaj.org/article/8bc0a19195964a05952efe02d3424a3e
Publikováno v:
Grasas y Aceites, Vol 67, Iss 4, Pp e157-e157 (2016)
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var. Royal, Arbeq
Externí odkaz:
https://doaj.org/article/f3192d69c9884c808c49a4fbaf4761eb
Publikováno v:
Grasas y Aceites, Vol 63, Iss 1, Pp 26-34 (2012)
The protected designations of origin (PDOs) have proven to be a successful regulatory framework to protect singular virgin olive oils that have distinctive properties. However, sometimes the registration of new PDOs and the demarcation of the geograp
Externí odkaz:
https://doaj.org/article/25b16c4e0ea64ea6bbfc7f1117c0ab97
Publikováno v:
Grasas y Aceites, Vol 65, Iss 3, Pp e030-e030 (2014)
Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in samples undergoing thermoxidation. The polar and nonpolar fractions of oxidized oils have been analyzed by FTIR to provide further
Externí odkaz:
https://doaj.org/article/809661d30a9649edb9d4dd167af96ede