Carlos Jiménez‐Ot

Quality and Stability of Edible Oils Enriched with Hydrophilic Antioxidants from the Olive Tree: The Role of Enrichment Extracts and Lipid Composition

Verónica Sánchez de Medina, Feliciano Priego‐Capote, Carlos Jiménez‐Ot et al. · Journal of Agricultural and Food Chemistry · 2011 · 46 citations

Agriculture, Food Science, Nutritional Sciences +17

Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator

Oscar Maestre, Inés M. Santos‐Dueñas, Rafael A. Peinado et al. · Process Biochemistry · 2008 · 43 citations

Agriculture, Biochemistry, Food Science +15

Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

S. Baena-Ruano, Carlos Jiménez‐Ot, Inés M. Santos‐Dueñas et al. · Journal of Chemical Technology & Biotechnology · 2010 · 25 citations · Full text

Agriculture, Chemical Engineering, Viticulture +15

Improving the training and data processing of an electronic olfactory system for the classification of virgin olive oil into quality categories

Manuel Cano, Javier Roales, Pedro Castillero et al. · Sensors and Actuators B Chemical · 2011 · 10 citations

Agriculture, Computer Science, Food Science +17