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Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties.Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process.Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.Phenolic compounds profile of cornicabra virgin olive oil.Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oilCharacterization of virgin walnut oils and their residual cakes produced from different varietiesOxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25–75 °C)Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stabilityEffect of Storage on Secoiridoid and Tocopherol Contents and Antioxidant Activity of Monovarietal Extra Virgin Olive OilsDietary assessment of an educated young Spanish population using a self-administered meal-based food frequency questionnairePhenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation managementComparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storageEffect of preprocessing olive storage conditions on virgin olive oil quality and compositionStability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °CCharacterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cvComposition and properties of virgin pistachio oils and their by-products from different cultivarsDevelopment of functional edible oils enriched with pistachio and walnut phenolic extractsInfluence of cultivar and technological conditions on the volatile profile of virgin pistachio oilsWine vinegar production using a noncommercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger
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description
researcher ORCID ID = 0000-0002-7654-5774
@en
wetenschapper
@nl
name
Giuseppe Fregapane
@ast
Giuseppe Fregapane
@en
Giuseppe Fregapane
@es
Giuseppe Fregapane
@nl
type
label
Giuseppe Fregapane
@ast
Giuseppe Fregapane
@en
Giuseppe Fregapane
@es
Giuseppe Fregapane
@nl
prefLabel
Giuseppe Fregapane
@ast
Giuseppe Fregapane
@en
Giuseppe Fregapane
@es
Giuseppe Fregapane
@nl
P106
P21
P31
P496
0000-0002-7654-5774