Concepedia

Wenceslao Moreda

WM

43

Publications

1.4K

Citations

25

H-Index

1992

Active since

Affiliations

Instituto de la Grasa(Current)

Consejo Superior de Investigaciones Científicas

Universidad Pablo de Olavide

Universidad de Sevilla

Universidade Estadual de Campinas (UNICAMP)

Wenceslao Moreda is an author at Instituto de la Grasa specializing in analytical chemistry, food chemistry, and chromatography.

ORCID

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Publications per year

1992–2023

43

Publications

43

Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation

Arturo Cert, José Alba, Manuel León‐Camacho et al. · Journal of Agricultural and Food Chemistry · 1996 · 107 citations

Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut

Gabriel D. Fernandes, Raquel B. Gómez‐Coca, María del Camino et al. · Journal of Chemistry · 2017 · 85 citations · Full text

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Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils

María del Camino, Arturo Cert, Ana Romero-Segura et al. · Journal of Agricultural and Food Chemistry · 2008 · 67 citations

, , +15

Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils

María del Camino, Wenceslao Moreda, Arturo Cert · Journal of Agricultural and Food Chemistry · 2001 · 65 citations

La Antracnosis del olivo y su efecto en la calidad del aceite

Juan Moral, Camila Küster Xavier, Luis F. Roca et al. · DIGITAL.CSIC (Spanish National Research Council (CSIC)) · 2014 · 58 citations · Full text

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