Gabriel Beltrán Maza

Relationship of Rancimat method values at varying temperatures for virgin olive oils

Raquel Mateos, Marino Uceda, María P. Aguilera et al. · European Food Research and Technology · 2005 · 55 citations

Engineering, Differential Scanning Calorimetry, Rancimat Method Values +5

Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil

Antonio Jiménez Márquez, Gabriel Beltrán Maza · Grasas y Aceites · 2003 · 36 citations · Full text

Food Chemistry, Engineering, Differential Scanning Calorimetry +9

Interaction between extra virgin olive oil phenolic compounds and mucin

Angélica Quintero‐Flórez, Araceli Sánchez‐Ortíz, José J. Gaforio et al. · European Journal of Lipid Science and Technology · 2015 · 28 citations

Food Chemistry, Polyphenolics, Food Preservatives +13

Contribution to the establishment of a protected designation of origin for Meknès virgin olive oil: A 4-years study of its typicality

Aadil Bajoub, Alegría Carrasco‐Pancorbo, El Amine Ajal et al. · Food Research International · 2014 · 28 citations

4-Years Study, Protected Designation

Near Infrared Spectroscopy and Artificial Neural Network to Characterise Olive Fruit and Oil Online for Process Optimisation

Yosra Allouche, Estrella Funes López, Gabriel Beltrán Maza et al. · Journal of Near Infrared Spectroscopy · 2015 · 26 citations

Engineering, Machine Learning, Industrial Engineering +19