Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Diego L. García-González"'
Autor:
Davide Nucciarelli, Diego L. García-González, Gianluca Veneziani, Stefania Urbani, Luigi Daidone, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Maurizio Servili
Publikováno v:
Foods, Vol 13, Iss 19, p 3073 (2024)
The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars we
Externí odkaz:
https://doaj.org/article/ef724b73e52e4e7c98d2b49a50c81e2d
Autor:
Suony Antonelli, Sebastián Pozas, Jorge Saavedra-Torrico, Mauricio Donders, Chris Bustamante, Betsabet Sepúlveda, Francisco Tapia, Diego L. García-González, Nalda Romero
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 559 (2024)
The frequency of early frosts has increased in recent years, which are injurious to olive growing, causing losses in the yield and quality of virgin olive oil. In this research, it was studied how the management of agronomic factors mitigates frost d
Externí odkaz:
https://doaj.org/article/2666aedd1fc24ce4b93f6fb2c78a0c4a
Autor:
Clemente Ortiz-Romero, Rocío Ríos-Reina, Diego L. García-González, María José Cardador, Raquel M Callejón, Lourdes Arce
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100738- (2023)
Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, althou
Externí odkaz:
https://doaj.org/article/8de5c689cba64bc48d70451036ef2ba6
Autor:
Ramón Aparicio-Ruiz, Enrico Casadei, Clemente Ortiz-Romero, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
MethodsX, Vol 10, Iss , Pp 101972- (2023)
During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of
Externí odkaz:
https://doaj.org/article/f9d19d4c6be947ed8d6ef4fa181c59ae
Autor:
Gianluca Veneziani, Diego L. García-González, Sonia Esposto, Davide Nucciarelli, Agnese Taticchi, Abdelaziz Boudebouz, Maurizio Servili
Publikováno v:
Foods, Vol 12, Iss 3, p 612 (2023)
In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The l
Externí odkaz:
https://doaj.org/article/00e0a24424fe44ab8c1a31685354994e
Autor:
Catalina Pino, Betsabet Sepúlveda, Francisco Tapia, Jorge Saavedra, Diego L. García-González, Nalda Romero
Publikováno v:
Antioxidants, Vol 11, Iss 5, p 852 (2022)
The organoleptic characteristics of virgin olive oil (VOO), together with its nutritional and health properties, have led the olive tree to be cultivated beyond the Mediterranean basin, reaching latitudes with colder climates, with minimum temperatur
Externí odkaz:
https://doaj.org/article/125e56c7d57f42c7860ce797e840b7eb
Publikováno v:
Foods, Vol 11, Iss 7, p 1045 (2022)
A survey was launched to understand the current problems and sensitivities of the olive oil market through a series of questions clustered around topics related to quality, traceability, regulation, standard methods and other issues. The questions we
Externí odkaz:
https://doaj.org/article/cf03ef00e9a3464885a63e290a974094
Autor:
Rocío Ríos-Reina, Daniel Caballero, Silvana M. Azcarate, Diego L. García-González, Raquel M. Callejón, José M. Amigo
Publikováno v:
Chemosensors, Vol 9, Iss 11, p 296 (2021)
Ultraviolet-visible (UV-vis) spectroscopy has shown successful results in the last few years to characterize and classify wine vinegar according to its quality, particularly those with a protected designation of origin (PDO). Due to these promising r
Externí odkaz:
https://doaj.org/article/ca24f1319f574ce5996d01a6f3c7d63c
Autor:
Cristina A. Martinez, Alicia Nohalez, Inmaculada Parrilla, Miguel Motas, Jordi Roca, Inmaculada Romero, Diego L. García-González, Cristina Cuello, Heriberto Rodriguez-Martinez, Emilio A. Martinez, Maria A. Gil
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-11 (2017)
Abstract The oil overlay micro-drop system is widely used for cultures of mammalian gametes and embryos. We evaluated hereby the effects of two unaltered commercial oils— Sigma mineral oil (S-MO) and Nidoil paraffin oil (N-PO)—on in vitro embryo
Externí odkaz:
https://doaj.org/article/a158818e989e4ffd969d32d62d2707a9
Publikováno v:
Foods, Vol 9, Iss 12, p 1846 (2020)
The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin o
Externí odkaz:
https://doaj.org/article/e20b6a3fcb6b401ead4f5b6f6ca24096