E-LIB Suche - Ergebnisse für: Yousfi, Khaled

1

Rapid Determination of Olive Oil Chlorophylls and Carotenoi..:

Cayuela, José A. ; Yousfi, Khaled ; Carmen Martínez, M..
Journal of the American Oil Chemists' Society. 91 (2014) 10 - p. 1677-1684 , 2014

Link: https://doi.org/10.1007/..

2

Effect of Harvesting System and Fruit Cold Storage on Virgi..:

Yousfi, Khaled ; Weiland, Carlos M. ; Garcı́a, José M.
Journal of Agricultural and Food Chemistry. 60 (2012) 18 - p. 4743-4750 , 2012

Link: https://doi.org/10.1021/..

3

Postharvest Heat Treatment for Olive Oil Debittering at the..:

Yousfi, Khaled ; Moyano, Maria J. ; Martinez, Fernando..
Journal of the American Oil Chemists' Society. 87 (2010) 9 - p. 1053-1061 , 2010

Link: https://doi.org/10.1007/..

4

Effect of Temperature, Modified Atmosphere and Ethylene Dur..:

Yousfi, Khaled ; Cayuela, José A. ; García, José M.
Journal of the American Oil Chemists' Society. 86 (2009) 3 - p. 291-296 , 2009

Link: https://doi.org/10.1007/..

5

Reduction of Virgin Olive Oil Bitterness by Fruit Cold Stor..:

Yousfi, Khaled ; Cayuela, José A. ; García, José M.
Journal of Agricultural and Food Chemistry. 56 (2008) 21 - p. 10085-10091 , 2008

Link: https://doi.org/10.1021/..

6

Modulation of Olive Oil Quality Using NaCl as Extraction Co..:

Pérez, Ana G. ; Romero, Carmen ; Yousfi, Khaled.
Journal of the American Oil Chemists' Society. 85 (2008) 7 - p. 685-691 , 2008

Link: https://doi.org/10.1007/..

7

Heat Treatment Improves Olive Oil Extraction:

Cruz, Sergio ; Yousfi, Khaled ; Oliva, Jesús.
Journal of the American Oil Chemists' Society. 84 (2007) 11 - p. , 2007

Link: https://doi.org/10.1007/..

8

Salt improves physical extraction of olive oil:

Cruz, Sergio ; Yousfi, Khaled ; Pérez, Ana G...
European Food Research and Technology. 225 (2006) 3-4 - p. 359-365 , 2006

Link: https://doi.org/10.1007/..

9

Non-destructive and objective methods for the evaluation of..:

Garcia, José M. ; Yousfi, Khaled
European Food Research and Technology. 221 (2005) 3-4 - p. 538-541 , 2005

Link: https://doi.org/10.1007/..

10

Changes in quality and phenolic compounds of virgin olive o..:

Yousfi, Khaled ; Cert, Rosa M. ; García, José M.
European Food Research and Technology. 223 (2005) 1 - p. 117-124 , 2005

Link: https://doi.org/10.1007/..

11

Hot Water Dipping of Olives (Olea europaea) for Virgin Oil ..:

García, José M. ; Yousfi, Khaled ; Oliva, Jesús..
Journal of Agricultural and Food Chemistry. 53 (2005) 21 - p. 8248-8252 , 2005

Link: https://doi.org/10.1021/..

12

Effect of Cultivar and Processing Method on the Contents of..:

Romero, Concepción ; Brenes, Manuel ; Yousfi, Khaled...
Journal of Agricultural and Food Chemistry. 52 (2004) 3 - p. 479-484 , 2004

Link: https://doi.org/10.1021/..

13

Reduction of Oil Bitterness by Heating of Olive (Olea europ..:

García, José M. ; Yousfi, Khaled ; Mateos, Raquel..
Journal of Agricultural and Food Chemistry. 49 (2001) 9 - p. 4231-4235 , 2001

Link: https://doi.org/10.1021/..

14

Desarrollo de tratamientos postcosecha en la aceituna para ..:

Yousfi, Khaled , 2015

Link: https://idus.us.es/xmlui..

15

Rapid Determination of Olive Oil Chlorophylls and Carotenoi..:

Cayuela, José Antonio ; Yousfi, Khaled ; Martínez, María.
doi:10.1007/s11746-014-2515-1. , 2014

Link: http://hdl.handle.net/10..