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Influence of cultivar and technological conditions on the volatile profile of virgin pistachio oils.
Food Chem. 2020 May 1;311:125957. doi: 10.1016/j.foodchem.2019.125957. Epub 2019 Dec 12.
Food Chem. 2020.
PMID: 31864191
Composition and properties of virgin pistachio oils and their by-products from different cultivars.
Ojeda-Amador RM, Fregapane G, Salvador MD.
Ojeda-Amador RM, et al.
Food Chem. 2018 Feb 1;240:123-130. doi: 10.1016/j.foodchem.2017.07.087. Epub 2017 Jul 19.
Food Chem. 2018.
PMID: 28946247
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Characterization of virgin walnut oils and their residual cakes produced from different varieties.
Ojeda-Amador RM, Salvador MD, Gómez-Alonso S, Fregapane G.
Ojeda-Amador RM, et al.
Food Res Int. 2018 Jun;108:396-404. doi: 10.1016/j.foodres.2018.03.066. Epub 2018 Mar 28.
Food Res Int. 2018.
PMID: 29735072
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Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils.
Ojeda-Amador RM, Salvador MD, Fregapane G, Gómez-Alonso S.
Ojeda-Amador RM, et al.
J Agric Food Chem. 2019 Apr 3;67(13):3583-3594. doi: 10.1021/acs.jafc.8b06509. Epub 2019 Mar 25.
J Agric Food Chem. 2019.
PMID: 30821976
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Development of functional edible oils enriched with pistachio and walnut phenolic extracts.
Fregapane G, Guisantes-Batan E, Ojeda-Amador RM, Salvador MD.
Fregapane G, et al. Among authors: ojeda amador rm.
Food Chem. 2020 Apr 25;310:125917. doi: 10.1016/j.foodchem.2019.125917. Epub 2019 Dec 2.
Food Chem. 2020.
PMID: 31835218
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