V. Mancebo-Campos

发表

Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature

G. Fregapane, M. Salvador, S. Gómez-Alonso, 2007 .

Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life

G. Fregapane, M. Salvador, V. Mancebo-Campos, 2008 .

Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo).

P. Cañizares, A. M. Inarejos-García, V. Mancebo-Campos, 2015, Journal of food science.

Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil.

M. Desamparados Salvador, G. Fregapane, A. Bendini, 2007, Journal of separation science.

Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions.

G. Fregapane, M. Salvador, M. Zarrouk, 2010 .

Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.

G. Fregapane, M. Salvador, V. Mancebo-Campos, 2014, Food chemistry.

Modelling Virgin Olive Oil Potential Shelf-Life from Antioxidants and Lipid Oxidation Progress

G. Fregapane, M. Salvador, V. Mancebo-Campos, 2022, Antioxidants.

Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage.

G. Fregapane, M. Salvador, V. Mancebo-Campos, 2007, Journal of agricultural and food chemistry.

Oxidation kinetics in olive oil triacylglycerols under accelerated shelf‐life testing (25–75 °C)

G. Fregapane, M. Salvador, S. Gómez-Alonso, 2004 .

EFSA Health Claims-Based Virgin Olive Oil Shelf-Life

G. Fregapane, M. Salvador, V. Mancebo-Campos, 2023, Antioxidants.