Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi von Murillo-Cruz, Mª Carmen, García-Ruíz, Ana Belén, Chova-Martínez, Mariela, Bermejo-Román, Ruperto

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Stability of Carotenoids in Scenedesmus almeriensis Biomass and Extracts under Various Storage Conditions von Cerón-García, María del Carmen, Campos-Pérez, Inmaculada, Macías-Sánchez, María Dolores, Bermejo-Román, Ruperto, Fernández-Sevilla, José M, Molina-Grima, Emilio

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An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils von Murillo-Cruz, Mª Carmen, Rodrigues, Nuno, Bermejo‐Román, Ruperto, Veloso, Ana C.A., Pereira, Jose Alberto, Peres, António

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Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation von Murillo‐Cruz, Mª Carmen, Rodrigues, Nuno, Dias, Maria Inês, Bermejo‐Román, Ruperto, Veloso, Ana C. A., Pereira, José Alberto, Peres, António M.

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Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties von Murillo‐Cruz, Mª Carmen, Chova, Mariela, Bermejo‐Román, Ruperto

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Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi von Ma Carmen Murillo-Cruz, Ana Belen Garcia-Ruiz, Mariela Chova-Martinez, Ruperto Bermejo-Roman

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Adsorption of natural dye phycocyanin by means of Laponite®: Synthesis and characterization of the hybrid obtained von López-Rodríguez, Daniel, Jordan-Nuñez, Jorge, Bermejo-Román, Ruperto, Micó-Vicent, Bàrbara, Belda, Antonio

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Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts von Limón, Piedad, Malheiro, Ricardo, Casal, Susana, Acién-Fernández, F. Gabriel, Fernández-Sevilla, José Mª, Rodrigues, Nuno, Cruz, Rebeca, Bermejo, Ruperto, Pereira, José Alberto

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Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi von Murillo-Cruz, Mª Carmen, García-Ruíz, Ana Belén, Chova-Martínez, Mariela, Bermejo-Román, Ruperto

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Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation von Murillo-Cruz, M. Carmen, Rodrigues, Nuno, Dias, Maria Inês, Bermejo-Román, Ruperto, Veloso, Ana C. A., Pereira, José Alberto, Peres, António M.

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PROCESO ESCALABLE PARA LA OBTENCION DE FICOCIANINA von ACIEN FERNANDEZ FCO. GABRIEL, BERMEJO ROMAN RUPERTO

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SCALABLE PROCESS FOR PRODUCING PHYCOCYANINE von ACIEN FERNANDEZ, FRANCISCO GABRIEL, BERMEJO ROMAN, RUPERTO

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SCALABLE PROCESS FOR PRODUCING PHYCOCYANINE von ACIEN FERNANDEZ FCO. GABRIEL, BERMEJO ROMAN RUPERTO

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Preparation of purified B phycoerythrin protein comprises cell rupturing, with osmotic shock and expanded bed chromatography von IBANEZ GONZALEZ MARIA JOSE, BERMEJO ROMAN RUPERTO, MOLINA GRIMA EMILIO, ALVAREZ PEZ JOSE MARIA, ACIEN FERNANDEZ FRANCISCO G

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Preparation of purified B phycoerythrin protein comprises cell rupturing, with osmotic shock and expanded bed chromatography von IBANEZ GONZALEZ MARIA JOSE, BERMEJO ROMAN RUPERTO, MOLINA GRIMA EMILIO, ALVAREZ PEZ JOSE MARIA, ACIEN FERNANDEZ FRANCISCO G

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