Manuel Martínez Cano

Chemical composition of virgin olive oils according to the ripening in olives

Manuel Fuentes de Mendoza, Concepción de Miguel Gordillo, Julia Marín Expóxito et al. · Food Chemistry · 2013 · 66 citations

Food Chemistry, Virgin Olive Oils, Food Analysis +3

Characteristics of Virgin Olive Oils from the Olive Zone of Extremadura (Spain), and an Approximation to their Varietal Origin

Jacinto Sánchez Casas, Concepción de Miguel Gordillo, Emilio Osorio Bueno et al. · Journal of the American Oil Chemists Society · 2009 · 26 citations

Food Chemistry, Olive Zone, Engineering +13

Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)

Jacinto Sánchez Casas, Concepción de Miguel Gordillo, Emilio Osorio Bueno et al. · Grasas y Aceites · 2006 · 18 citations · Full text

Food Chemistry, Olive Varieties, Botany +10

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive‐Growing Zones of Extremadura (Spain)

Manuel Martínez Cano, Concepción de Miguel Gordillo, Manuel Fuentes de Mendoza et al. · Journal of the American Oil Chemists Society · 2015 · 15 citations · Full text

Food Chemistry, Nutrition, Linear Discriminant Analysis +15

Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain)

Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso Montaño et al. · Grasas y Aceites · 2003 · 14 citations · Full text

Food Chemistry, Lipid Analysis, Main Fatty Acids +9