1. DIGITAL.CSIC

Cortés Delgado, Amparo

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Firma en Digital.CSIC (*):
Cortés Delgado, Amparo
 
Centro o Instituto:
CSIC - Instituto de la Grasa (IG)
 
Departamento:
Biotecnología de Alimentos
 
Categoría Profesional:
Técnico I-D-I
 
Especialización:
Olive, volatile compounds, oil.
 
ORCID:
 
Otros identificadores (con url):
 
Página web:
 
Email:
acortes@ig.csic.es
 

Publications (Articles)

Results 1-18 of 18 (Search time: 0.001 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessPostprint_2018_JAgrcFoodChem_V66_P4481.pdf.jpg13-Apr-2018Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive ProcessingLópez-López, Antonio  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
2closedAccess15-Jun-2011Chemometric characterisation of the fats released during the conditioning processes of table olivesLópez-López, Antonio  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
3openAccessDataBrief_2018_V16_P231.pdf.jpgFeb-2018Data on fatty acid profiles of green Spanish-style Gordal table olives studied by compositional analysisGarrido Fernández, A.  ; Cortés Delgado, Amparo  ; López-López, Antonio  artículo
4openAccessDataBrief_2018_V20_P1471.pdf.jpgOct-2018Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive AnalysisLópez-López, Antonio  ; Sánchez Gómez, Antonio Higinio  ; Montaño, Alfredo  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
5openAccessPostprint_2015_FoodChem_V188_P37.pdf.jpgDec-2015Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fatLópez-López, Antonio  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
6openAccessPostprint_2018_FoodChem_V239_P343.pdf.jpg15-Jan-2018Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olivesSánchez Gómez, Antonio Higinio  ; López-López, Antonio  ; Cortés Delgado, Amparo  ; Beato, Víctor Manuel ; Medina Pradas, Eduardo  ; Castro Gómez-Millán, Antonio de  ; Montaño, Alfredo  artículo
7embargoedAccessPostprint_2019_FoodChem_V271_P543.pdf.jpg15-Jan-2019Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olivesCastro Gómez-Millán, Antonio de  ; Sánchez Gómez, Antonio Higinio  ; Cortés Delgado, Amparo  ; López-López, Antonio  ; Montaño, Alfredo  artículo
8closedAccess2010Effect of the Previous Storage of Ripe Olives on the Oil Composition of FruitsLópez-López, Antonio  ; Rodríguez-Gómez, Francisco J.  ; Cortés Delgado, Amparo  ; García García, Pedro  ; Garrido Fernández, A.  artículo
9closedAccess14-Oct-2009Influence of ripe table olive processing on oil characteristics and composition as determined by chemometricsLópez-López, Antonio  ; Rodríguez-Gómez, Francisco J.  ; Cortés Delgado, Amparo  ; Montaño, Alfredo  ; Garrido Fernández, A.  artículo
10openAccessmetabolites-08-00073.pdf.jpg31-Oct-2018Microbiota and metabolite profiling of spoiled spanish-style green table olivesCastro Gómez-Millán, Antonio de  ; Sánchez Gómez, Antonio Higinio  ; López-López, Antonio  ; Cortés Delgado, Amparo  ; Medina Pradas, Eduardo  ; Montaño, Alfredo  artículo
11openAccessPostprint_2018_LWT_V89_P725.pdf.jpgMar-2018Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profilingLópez-López, Antonio  ; Sánchez Gómez, Antonio Higinio  ; Cortés Delgado, Amparo  ; Castro Gómez-Millán, Antonio de  ; Montaño, Alfredo  artículo
12openAccessPostprint_2017_LWTFoodSciTech_V75_P685.pdf.jpgJan-2017Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperatureSánchez Gómez, Antonio Higinio  ; Castro Gómez-Millán, Antonio de  ; López-López, Antonio  ; Cortés Delgado, Amparo  ; Beato, Víctor Manuel ; Montaño, Alfredo  artículo
13closedAccessPostprint_2019_FoodResInt_V116_P114.pdf.jpgFeb-2019Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivarsLópez-López, Antonio  ; Sánchez Gómez, Antonio Higinio  ; Montaño, Alfredo  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
14openAccessPostprint_2018_FoodResInt_V108_P347.pdf.jpgJun-2018Sensory profile of green Spanish-style table olives according to cultivar and originLópez-López, Antonio  ; Sánchez Gómez, Antonio Higinio  ; Montaño, Alfredo  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
15closedAccessaccesoRestringido.pdf.jpg1-Nov-2009Sterols, fatty alcohol and triterpenic alcohol changes during ripe table olive processingLópez-López, Antonio  ; Rodríguez-Gómez, Francisco J.  ; Ruiz Méndez, Mª Victoria  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
16openAccess31-Aug-2017Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olivesGarrido Fernández, A.  ; Cortés Delgado, Amparo  ; López-López, Antonio  artículo
17openAccessPostprint_2016_FoodResInt_V83_P131.pdf.jpgMay-2016Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locationsCortés Delgado, Amparo  ; Sánchez Gómez, Antonio Higinio  ; Castro Gómez-Millán, Antonio de  ; López-López, Antonio  ; Beato, Víctor Manuel ; Montaño, Alfredo  artículo
18openAccessPostprint_2017_Talanta_V169_P77.pdf.jpgJul-2017Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areasGarrido Fernández, A.  ; Montaño, Alfredo  ; Sánchez Gómez, Antonio Higinio  ; Cortés Delgado, Amparo  ; López-López, Antonio  artículo