Discover open access scientific publications

Search, annotate, share and cite publications

Publications by N. V. Tostes

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

Scientific Electronic Archives

English

Related publications

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

English

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

Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible

Natural Science

English

Marketing Analysis of the Oil Seed and Olive Oil Market

Modern Economics

English

Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality

English

Statistical Analysis of Agarwood Oil Compounds in Discriminating the Quality of Agarwood Oil

Journal of Fundamental and Applied Sciences

English

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Journal of Chemistry

English

Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Water (Switzerland)

Aquatic Science

English

Aroma‐Relevant Volatile Compounds as Markers for the Sensory Quality of Argan Oil

European Journal of Lipid Science and Technology

Manufacturing Engineering

English