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Publications by Alfonso Moriana

Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of “Arbequina” hydroSOStainable Olive Oil

Organic Chemistry

Molecular Medicine

Analytical Chemistry

Theoretical Chemistry

Pharmaceutical Science

English

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Effect of Olive Trees Density on the Quality and Composition of Olive Oil From Cv. Arbequina

Scientia Horticulturae

English

Influence of Different Rates of Irrigation to Olive Trees on Fruits Yield, Quality and Sensory Attributes of Olive Oil Output.

Annals of Agricultural Science, Moshtohor

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Catalan Virgin Olive Oil Protected Designations of Origin. Physicochemical and Major Sensory Attributes

European Journal of Lipid Science and Technology

Manufacturing Engineering

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Effects of Frame Size and Time-On-Feed on Carcass Characteristics, Sensory Attributes, and Fatty Acid Profiles of Steers.

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Sensory Analysis and Quality Index of Different Compounds Obtained Between Avocado Oil and Olive Oil

Scientific Electronic Archives

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Monovarietal Extra-Virgin Olive Oil Classification: A Fusion of Human Sensory Attributes and an Electronic Tongue

European Food Research and Technology

Manufacturing Engineering

English

Fresh and Aromatic Virgin Olive Oil Obtained From Arbequina, Koroneiki, and Arbosana Cultivars

Organic Chemistry

Molecular Medicine

Analytical Chemistry

Theoretical Chemistry

Pharmaceutical Science

English

Monitoring Fatty Acid and Sterol Profile of Nizip Yaglik Olive Oil Adulterated by Cotton and Sunflower Oil

Journal of Oleo Science

Chemical Engineering

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Correlation Between Volatile Aroma Compounds and Sensory Attributes of Minimally Processed Herbs

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture

English