المؤلفون: C. Pérez-Arquillué, T. Juan, N. Valero, G. Estopañan, A. Ariño, P. Conchello, A. Herrera

المصدر: Grasas y Aceites, Vol 54, Iss 2, Pp 151-160 (2003)

مصطلحات موضوعية: arbequina, empeltre, fatty acids, free acidity, k232, k270, oxidative stability, peroxide value, phenolic compounds, virgin olive oil (characterization), Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/258; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214

URL الوصول: https://doaj.org/article/ebf5e4f2497e42fd8646b86ec1599805

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المؤلفون: O. Kodad, G. Estopañan, T. Juan, R. Socias i Company

المصدر: Acta Horticulturae. :237-242

مصطلحات موضوعية: Germplasm, Genetic diversity, Agronomy, Horticulture, Biology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b649f8341f077528eb4d24a17c22c2ec
https://doi.org/10.17660/actahortic.2013.976.31

المؤلفون: O. Kodad, J.P. Wathelet, G. Estopañan, T. Juan, R. Socias i Company, M. Sindic

المصدر: Scopus-Elsevier

مصطلحات موضوعية: Fruticultura, Zona de montaña, Geography, Marruecos, Frutos secos, Genetic resources, Atlas (topology), Kernel (statistics), Genotipos, Forestry, Química, Calidad y seguridad alimentaria, Horticulture

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16c6d863a36ff7fbbbec9d6b7037b255
https://doi.org/10.17660/actahortic.2013.976.59

المؤلفون: Javier Álvarez-Rodríguez, Margalida Joy, Albina Sanz, Nadia Govoni, Elda Dervishi, Carlo Tamanini, G. Estopañan

المصدر: Journal of Animal Physiology and Animal Nutrition. 96:985-992

مصطلحات موضوعية: chemistry.chemical_classification, medicine.medical_specialty, Pregnancy, Leptin, Adipose tissue metabolism, Peri, Domestic sheep reproduction, Biology, medicine.disease, Animal science, Milk yield, Endocrinology, Food Animals, chemistry, Internal medicine, medicine, Animal Science and Zoology, Body condition, Polyunsaturated fatty acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c28b92ca446cb92b6456d8163522d97c
https://doi.org/10.1111/j.1439-0396.2011.01210.x

المؤلفون: Antonio Herrera, M. Herrera, Teresa Juan, J.J. Carramiñana, G. Estopañan, Ma Carmen Rota, Agustín Ariño

المصدر: Food Control. 20:811-814

مصطلحات موضوعية: chemistry.chemical_compound, Aflatoxin, Chemistry, Food science, Contamination, Mycotoxin, Pistachio Nuts, Food Science, Biotechnology, Roasting, Food contaminant

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2435b7b737cb9c6f1a263d2b36595e71
https://doi.org/10.1016/j.foodcont.2008.10.013

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المؤلفون: N. Valero, Pilar Conchello, Antonio Herrera, Agustín Ariño, Teresa Juan, Consuelo Pérez-Arquillué, G. Estopañan

المصدر: Grasas y Aceites, Vol 54, Iss 2, Pp 151-160 (2003)
Grasas y Aceites; Vol. 54 No. 2 (2003); 151-160
Grasas y Aceites; Vol. 54 Núm. 2 (2003); 151-160
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

مصطلحات موضوعية: Antioxidant, Linoleic acid, medicine.medical_treatment, Mineralogy, arbequina, k270, phenolic compounds, Empeltre, k232, fatty acids, oxidative stability, empeltre, Crop, chemistry.chemical_compound, Aceite de oliva virgen (caracterización), Estabilidad oxidativa, Acidos grasos, free acidity, Caffeic acid, medicine, TX341-641, Peroxide value, Food science, Fatty acids, K232, Compuestos fenólicos, peroxide value, Chemical composition, K270, Oxidative stability, virgin olive oil (characterization), Nutrition. Foods and food supply, Organic Chemistry, Virgin olive oil (characterization), Phenolic compounds, Oleic acid, Indice de peróxidos, chemistry, Free acidity, Acidez, Food Science, Crop season, Arbequina

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::460d6940e034152ef4f82c43271507f2
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/258

المؤلفون: G. Estopañan, C. Mallor, Fermin Mallor, M. Carravedo

المساهمون: Universidad Pública de Navarra. Departamento de Estadística e Investigación Operativa, Nafarroako Unibertsitate Publikoa. Estatistika eta Ikerketa Operatiboa Saila

المصدر: Spanish Journal of Agricultural Research; Vol. 9 No. 1 (2011); 144-155
Spanish Journal of Agricultural Research; Vol. 9 Núm. 1 (2011); 144-155
SJAR. Spanish Journal of Agricultural Research
instname
Academica-e: Repositorio Institucional de la Universidad Pública de Navarra
Universidad Pública de Navarra

مصطلحات موضوعية: Allium cepa, Sucrose, Controlled atmosphere storage, Bulbs, Genetic diversity, Sólidos solubles, chemistry.chemical_compound, firmeza, Firmness, Cultivar, Análisis cluster, Técnicas analíticas, Pungency, análisis cluster, Firmeza, genetic diversity, sólidos solubles, Diversidad genética, Horticulture, Pyruvic acid content, Soluble solids, Azúcares, Allium, diversidad genética, azúcares, Cultivars, Variación genética, Biology, pungencia, firmness, Fructan, Cluster analysis, Botany, Pungencia, soluble solids, pungency, Fructose, Producción vegetal, biology.organism_classification, Flavor, Bulb, chemistry, sugars, Sugars, Agronomy and Crop Science, cluster analysis

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fd74dc3f42235e2b31ea554f9f7fb28
https://revistas.inia.es/index.php/sjar/article/view/1540

المؤلفون: C. Font i Forcada, O. Kodad, T. Juan, G. Estopañan, R. Socias i Company

المصدر: Spanish Journal of Agricultural Research; Vol. 9 No. 3 (2011); 781-789
Spanish Journal of Agricultural Research; Vol. 9 Núm. 3 (2011); 781-789
SJAR. Spanish Journal of Agricultural Research
instname
ResearcherID

مصطلحات موضوعية: Contenido en aceite, heritability, medicine.disease_cause, Almendra, chemistry.chemical_compound, Heredabilidad, tocoferol, Calidad y seguridad alimentaria, Ácidos grasos, chemistry.chemical_classification, Prunus amygdalus Batsch, Tocopherol, Prunus amygalus Batsch, calidad de la pepita, food and beverages, Kernel quality, Tocoferol, tocopherol, heredabilidad, Horticulture, Fruticultura, Proteínas, Polinización, Breeding program, Calidad de la pepita, kernel quality, Linoleic acid, Oil content, Biology, fatty acids, Heritability, food, Pollen, Botany, medicine, Prunus amygdalus, Genetic variability, Fatty acids, contenido en aceite, ácidos grasos, Protein, Fatty acid, Prunus dulcis, food.food, Oleic acid, proteína, chemistry, oil content, protein, Agronomy and Crop Science, Calidad

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb5ae33e2dc9ddfd78b199fc734a609e
https://revistas.inia.es/index.php/sjar/article/view/2031