M. N. Franco

Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain

M. N. Franco, Teresa Galeano‐Díaz, J. Sánchez et al. · Grasas y Aceites · 2014 · 24 citations · Full text

Agriculture, Biochemistry, Food Science +17

Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam

Jonathan Delgado, M. N. Franco, J. Sánchez et al. · Grasas y Aceites · 2013 · 17 citations · Full text

Agriculture, Food Science, Microbiology +17

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

Marcelino Fuentes, Alfonso Ranalli, M. N. Franco et al. · Grasas y Aceites · 2015 · 11 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate

J. Sánchez, Rosario Ramírez, Jonathan Delgado et al. · Grasas y Aceites · 2012 · 11 citations · Full text

Agriculture, Food Science, Microbiology +17