Dietary Assessment of an Educated Young Spanish Population Using a Self-Administered Meal-Based Food Frequency Questionnaire

Autor: Fregapane, G., Asensio-García, C.

Publikováno v: European Journal of Epidemiology, 2000 Feb 01. 16(2), 183-191.

Externí odkaz: https://www.jstor.org/stable/3581767

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Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy

Autor: Inarejos-García, A.M. ^a, Gómez-Alonso, S. ^{b, c}, Fregapane, G. ^a, Salvador, M.D. ^{b, ⁎}

Publikováno v: In Food Research International January 2013 50(1):250-258

PDO virgin olive oil quality—Minor components and organoleptic evaluation

Autor: Inarejos-García, A.M. ^a, Santacatterina, M. ^{a, b}, Salvador, M.D. ^c, Fregapane, G. ^a, Gómez-Alonso, S. ^{c, d, ⁎}

Publikováno v: In Food Research International 2010 43(8):2138-2146

Why Should Pistachio Be a Regular Food in Our Diet?

Autor: Mateos R; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain., Salvador MD; Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Camilo José Cela n° 10, 13071 Ciudad Real, Spain., Fregapane G; Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Camilo José Cela n° 10, 13071 Ciudad Real, Spain., Goya L; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.

Publikováno v: Nutrients [Nutrients] 2022 Aug 05; Vol. 14 (15). Date of Electronic Publication: 2022 Aug 05.