Zobrazeno 1 - 10
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pro vyhledávání: '"L García-González"'
Autor:
L García-González, J Mendioroz-Peña, B Armenteros-López, N Sole-Zapata, P Alonso-Gaitón, E Cuadro-Pena
Publikováno v:
Revista Española de Sanidad Penitenciaria, Vol 23, Iss 1, Pp 9-19 (2021)
Abstract Objectives To describe inmates’ perceptions of healthcare quality in Catalonian prisons. Material and method Transversal study of 6,856 inmates in Catalan prisons in September 2017. Randomized simple screening was used to randomly distribu
Externí odkaz:
https://doaj.org/article/a51ee79f807c43bb897a1cb9df17a1ba
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:
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
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:
M. G. Soriano-Rosales, A. Báez-Rodríguez, J. Hernández-Torres, L. García-González, R. M. Calderón-Olveda, M. García-Hipólito, L. Zamora-Peredo
Publikováno v:
MRS Advances. 7:1199-1205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cee06e1831719a3ff83a235261e12506
https://doi.org/10.1557/s43580-022-00473-2
https://doi.org/10.1557/s43580-022-00473-2
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
8 Páginas.-- 1 Figura.-- 2 Tablas
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
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f397205da915d79c327b269e7a1beb7
https://hdl.handle.net/11391/1543234
https://hdl.handle.net/11391/1543234
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Akademický článek
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