R. Olmedo

发表

Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids

N. Grosso, R. Olmedo, 2019, European Journal of Lipid Science and Technology.

Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil

P. Ribotta, N. Grosso, R. Olmedo, 2018, Journal of Food Science and Technology.

Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions

P. Ribotta, N. Grosso, R. Olmedo, 2018, European Journal of Lipid Science and Technology.

Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation.

N. Grosso, V. Nepote, R. Olmedo, 2014, Food chemistry.

Aguaribay and Cedron Essential Oils as Natural Antioxidants in Oil-Roasted and Salted Peanuts

N. Grosso, V. Nepote, R. Olmedo, 2012 .

Total phenolic content, radical scavenging properties, and essential oil composition of Origanum species from different populations.

J. Zygadlo, E. Lucini, J. S. Dambolena, 2010, Journal of agricultural and food chemistry.

Essential oil of Tagetes filifolia against the flour beetle Tribolium castaneum and its relation to acetylcholinesterase activity and lipid peroxidation

J. Zygadlo, E. Lucini, J. S. Dambolena, 2015 .

Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions

P. Ribotta, N. Grosso, R. Olmedo, 2019, Journal of Food Science and Technology.

Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils

N. Grosso, V. Nepote, R. Olmedo, 2013 .

Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina

N. Grosso, C. M. Asensio, R. Olmedo, 2015 .

A study of the relationships among consumer acceptance, oxidation chemical indicators, and sensory attributes in high-oleic and normal peanuts.

N. Grosso, V Nepote, R H Olmedo, 2009, Journal of food science.

Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups

N. Grosso, V. Nepote, R. Olmedo, 2008 .

Chemical and sensory stability of fried‐salted peanuts flavored with oregano essential oil and olive oil

N. Grosso, V. Nepote, C. M. Asensio, 2009 .

Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

N. Grosso, V. Nepote, R. Olmedo, 2012 .

Effect of the essential oil addition on the oxidative stability of fried–salted peanuts

N. Grosso, V. Nepote, R. Olmedo, 2008 .

Antioxidant-efficient indicator determinate by the relationship between β-myrcene/caryophyllene (α, β) on Hop (Humulus lupulus) essential oils under an accelerated oxidation test

R. Olmedo, Paloma Lucía López, Gisela Kay Guerberoff, 2023, Industrial Crops and Products.

Oxidative Protection of Sunflower Oil Used in Industrial Process at High Temperature by Volatile Components from Origanum vulgare and Humulus lupulus Essential Oils

N. Grosso, R. Olmedo, Paloma Lucía López, 2023, Food and Bioprocess Technology.

Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions.

R. Olmedo, Nelson Rubén Grosso, Paloma Lucía López, 2021, Food chemistry.