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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccessPostprint_2017_LWTFoodSciTechnol_V88_P103.pdf.jpgfeb-2018Nondestructive measurement of squalene in olive oil by near infrared spectroscopyCayuela, José Antonio CSIC ORCID ; García-Martín, Juan Francisco CSIC ORCIDartículo
openAccessPostprint_2018_InnFoodSciEmergTech_Olive.pdf.jpg22-may-2018Olive oil nutritional labeling by using Vis/NIR spectroscopy and compositional statistical methodsCayuela, José Antonio CSIC ORCID ; Palarea-Albaladejo, Javier; García-Martín, Juan Francisco CSIC ORCID; Pérez Camino, María del Carmen CSIC ORCID artículo
openAccessCyTA_JournalOfFood_2015.pdf.jpg23-nov-2015Online monitoring of electrical conductivity of wine induced by ultrasoundZhang, Quing An; Shen, Yuan; Fan, Xue-Hui; Yan, Yan-Ying; García-Martín, Juan Francisco CSIC ORCIDartículo
openAccessPostprint_IJFST_2015_V50_P1461.pdf.jpg2015Optical path length and wavelength selection using Vis/NIR spectroscopy for olive oil's free acidity determinationGarcía-Martín, Juan Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2016Optimization of pyrogallol autoxidation conditions and its application in evaluation of superoxide anion radical scavenging capacity for four antioxidantsZhang, Quing An; Wang, Xi; Song, Yun; Fan, Xue-Hui; García-Martín, Juan Francisco CSIC ORCIDartículo
openAccessCyTA_JFood_2016_V14_P55-64.pdf.jpg15-jul-2015Preliminary study of the effect of ultrasound on physicochemical properties of red wineZhang, Qing-An; Shen, Yuan; Fan, Xue-Hui; García-Martín, Juan Francisco CSIC ORCIDartículo
openAccessPostprint_2017_JFoodEng_V202_P79.pdf.jpgjun-2017Sorting olive oil based on alpha-tocopherol and total tocopherol content using near-infra-red spectroscopy (NIRS) analysisCayuela, José Antonio CSIC ORCID ; García-Martín, Juan Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg1-abr-2015Thermochemical and biochemical conversion of olive stonesCuevas, Manuel; Sánchez, Sebastián; García-Martín, Juan Francisco CSIC ORCIDcapítulo de libro
openAccessGYA_2019_V70_e335.pdf.jpg2019Valorization of a high-acidity residual oil generated in the waste cooking oils recycling industriesÁlvarez-Mateos, P.; García-Martín, Juan Francisco CSIC ORCID; Guerrero-Vacas, F.J.; Naranjo-Calderón, C.; Barrios-Sánchez, C.C.; Pérez Camino, María del Carmen CSIC ORCID artículo
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