, Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC), Spain
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Grasas y Aceites Vol. 56 No. 3 (2005) - Research
Processing of “Green ripe olives” with Spanish olive varieties
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Grasas y Aceites Vol. 56 No. 1 (2005) - Research
Growth in brine, at low temperature and different organic acids, of yeasts from table olives
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Grasas y Aceites Vol. 55 No. 3 (2004) - Research
Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage
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Grasas y Aceites Vol. 52 No. 5 (2001) - Research
Influence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (Capsicum annuum L.). Biosynthetic and/or degradative balance as a function of the processing conditions
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Grasas y Aceites Vol. 62 No. 4 (2011) - Research
Traditional process of green table olives. Rationalization of alkaline treatment
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