Author Details

de Miguel, C., Vegetal Biology, Ecology and Soil Sciences Department. University of Extremadura, Spain

  • Vol 64, No 4 (2013) - Research
    Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
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  • Vol 65, No 1 (2014) - Research
    Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain
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