Tomás Ramo

Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants

Manuel Suárez, María‐Paz Romero, Tomás Ramo et al. · Journal of Agricultural and Food Chemistry · 2009 · 119 citations

Genetic and Environmental Variation in Malting and Feed Quality of Barley

J. L. Molina‐Cano, M. Francesch, A.M. Pérez-Vendrell et al. · Journal of Cereal Science · 1997 · 106 citations

Feed Quality, Quantitative Genetics, Medicine +9

Evaluation of l-phenylalanine ammonia-lyase activity and phenolic profile in olive drupe (Olea europaea L.) from fruit setting period to harvesting time

José-Ramón Morelló, María‐Paz Romero, Tomás Ramo et al. · Plant Science · 2004 · 104 citations

Food Chemistry, Engineering, Botany +9

Effect of crop season on the composition of virgin olive oil with protected designation of origin “Les garrigues”

María‐Paz Romero, M. Jesús Tovar, Tomás Ramo et al. · Journal of the American Oil Chemists Society · 2003 · 96 citations · Full text

Food Chemistry, Carotenoid, Engineering +15

Effect of freeze injuries in olive fruit on virgin olive oil composition

José-Ramón Morelló, María‐José Motilva, Tomás Ramo et al. · Food Chemistry · 2003 · 73 citations

Food Chemistry, Olive Fruit, Freeze Injuries +5