Javier Parcerisa

Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography–atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas–liquid chromatography of non-saponifiable compounds (tocopherols and sterols)

Javier Parcerisa, Isidre Casals, Josep Boatella et al. · Journal of Chromatography A · 2000 · 141 citations

Agriculture, Food Science, Nutritional Sciences +16

Fatty acid, tocopherol and sterol content of some hazelnut varieties (Corylus avellana L.) harvested in Oregon (USA)

Javier Parcerisa, Daryl G. Richardson, Magda Rafecas et al. · Journal of Chromatography A · 1998 · 116 citations

Agriculture, Plant Biology, Plant Sciences +13

Influence of Drying Conditions on the Hazelnut Quality. III. Browning

María T. Piqué, Josep Boatella, Javier Parcerisa et al. · Drying Technology · 1997 · 96 citations

Agriculture, Food Science, Plant Sciences +17

Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: (III) oil stability, tocopherol content and some mineral contents (Mn, Fe, Cu)

Javier Parcerisa, Magda Rafecas, Ana I. Castellote et al. · Food Chemistry · 1995 · 69 citations

Agriculture, Food Science, Nutritional Sciences +10

Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: I. Fatty acid composition

Javier Parcerisa, Josep Boatella, R. Codony et al. · Food Chemistry · 1993 · 58 citations

Agriculture, Food Science, Plant Sciences +13