Characterization and Processing of Table Olives: A Special Issue von Gandul-Rojas, Beatriz, Gallardo-Guerrero, Lourdes

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Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH—Treated Table Olives Preserved without Fermentation von Berlanga-Del Pozo, Marta, Gallardo-Guerrero, Lourdes, Gandul-Rojas, Beatriz

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Color-pigment correlation in virgin olive oil von Minguez-Mosquera, M.I. (Unidad Estructural de Biotecnolognia de Alimentos, Sevilla, Spain), Rejano-Navarro, L, Gandul-Rojas, B, Sanchez-Gomez, A.H, Garrido-Fernandez, J

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Use of chlorophyll and carotenoid pigment composition to determine authenticity of virgin olive oil von Gandul‐Rojas, Beatriz, Cepero, María Roca‐L., Mínguez‐Mosquera, M. Isabel

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Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties von Gandul-Rojas, Beatriz, Minguez-Mosquera, M Isabel

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Control of Olive Oil Adulteration with Copper−Chlorophyll Derivatives von Roca, María, Gallardo-Guerrero, Lourdes, Mínguez-Mosquera, María Isabel, Gandul Rojas, Beatriz

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Effect of storage on the original pigment profile of Spanish virgin olive oil von Gallardo-Guerrero, L, Gandul-Rojas, B, Roca, M, Minguez-Mosquera, M.I

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Pigments present in virgin olive oil von Minguez-Mosquera, M.I. (Instituto de la Grasa y sus Derivados, Sevilla, Spain), Grandul-Rojas, B, Garrido-Fernandez, J, Gallardo-Guerrero, L

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Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions von Gandul-Rojas, Beatriz, Gallardo-Guerrero, Lourdes

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Pigment parameters determining Spanish virgin olive oil authenticity: stability during storage von Roca, M, Gandul-Rojas, B, Gallardo-Guerrero, L, Minguez-Mosquera, M.I

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Research on Characterization and Processing of Table Olives

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Composition of pigments and colour changes in green table olives related to processing type von Ramírez, Eva, Gandul-Rojas, Beatriz, Romero, Concepción, Brenes, Manuel, Gallardo-Guerrero, Lourdes

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Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil von Rabadán, Adrián, Gallardo-Guerrero, Lourdes, Gandul-Rojas, Beatriz, Álvarez-Ortí, Manuel, Pardo, José Emilio

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Pigment changes during processing of green table olive specialities treated with alkali and without fermentation von Gandul-Rojas, Beatriz, Gallardo-Guerrero, Lourdes

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Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation von Aparicio-Ruiz, Ramón, Gandul-Rojas, Beatriz

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Rapid method of quantification of chlorophylls and carotenoids in virgin olive oil by high-performance liquid chromatography von Minguez-Mosquera, M. Isabel, Gandul-Rojas, Beatriz, Gallardo-Guerrero, M. Lourdes

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Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation von Vergara-Domínguez, Honorio, Ríos, José Julían, Gandul-Rojas, Beatriz, Roca, María

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Chlorophylls and Carotenoids in Food Products from Olive Tree von Gandul-Rojas, Beatriz

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Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils von Aparicio-Ruiz, Ramón, Mínguez-Mosquera, Mª Isabel, Gandul-Rojas, Beatriz

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Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant) von Gandul-Rojas, Beatriz, Roca, María, Gallardo-Guerrero, Lourdes

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