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Publications by Esther Sendra
Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of “Arbequina” hydroSOStainable Olive Oil
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives
Water (Switzerland)
Development
Biochemistry
Planning
Aquatic Science
Water Science
Technology
Geography
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Effect of Olive Trees Density on the Quality and Composition of Olive Oil From Cv. Arbequina
Scientia Horticulturae
Horticulture
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
Catalan Virgin Olive Oil Protected Designations of Origin. Physicochemical and Major Sensory Attributes
European Journal of Lipid Science and Technology
Biotechnology
Chemistry
Industrial
Food Science
Manufacturing Engineering
Effects of Frame Size and Time-On-Feed on Carcass Characteristics, Sensory Attributes, and Fatty Acid Profiles of Steers.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Sensory Analysis and Quality Index of Different Compounds Obtained Between Avocado Oil and Olive Oil
Scientific Electronic Archives
Monovarietal Extra-Virgin Olive Oil Classification: A Fusion of Human Sensory Attributes and an Electronic Tongue
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Fresh and Aromatic Virgin Olive Oil Obtained From Arbequina, Koroneiki, and Arbosana Cultivars
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Monitoring Fatty Acid and Sterol Profile of Nizip Yaglik Olive Oil Adulterated by Cotton and Sunflower Oil
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Correlation Between Volatile Aroma Compounds and Sensory Attributes of Minimally Processed Herbs
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture
