Ana Cristina Sánchez‐Gimeno

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

Laura Culleré, Vicente Ferreira, Berenger Chevret et al. · Food Chemistry · 2010 · 159 citations

Food Chemistry, Flavoromics, Chemical Composition +8

Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil

María Abenoza, M. Benito, G. Saldaña et al. · Food and Bioprocess Technology · 2012 · 158 citations

Electrical Engineering, Health Sciences, Yield Extraction +4

Effect of Different Plasticizers on the Mechanical and Surface Properties of Wheat Gliadin Films

Ana Cristina Sánchez‐Gimeno, Yves Popineau, Cécile Mangavel et al. · Journal of Agricultural and Food Chemistry · 1998 · 101 citations

Edible Film, Engineering, Functional Property +17

Some physical changes in Bajo Aragón extra virgin olive oil during the frying process

Ana Cristina Sánchez‐Gimeno, A.I. Negueruela, M. Benito et al. · Food Chemistry · 2008 · 63 citations

Food Chemistry, Frying Process, Physical Changes +2

Olive oil quality and ripening in super‐high‐density Arbequina orchard

M. Benito, J. M. Lasa, M. Pilar Gracia et al. · Journal of the Science of Food and Agriculture · 2012 · 45 citations · Full text