Andrés Alvarruiz - Search Results

Year	Number of Results
1996	1
1997	2
2005	1
2009	1
2013	1
2015	1
2018	1
2020	1
2023	1
2024	0

1

Evolution of Virgin Olive Oil during Long-term Storage.

Alvarruiz A, Pardo JE, Copete ME, Miguel C, Rabadán A, López E, Álvarez-Ortí M. Alvarruiz A, et al. J Oleo Sci. 2020 Aug 6;69(8):809-814. doi: 10.5650/jos.ess19258. Epub 2020 Jul 9. J Oleo Sci. 2020. PMID: 32641604 Free article.

2

Preservation of saffron floral bio-residues by hot air convection.

Serrano-Díaz J, Sánchez AM, Alvarruiz A, Alonso GL. Serrano-Díaz J, et al. Among authors: alvarruiz a. Food Chem. 2013 Nov 15;141(2):1536-43. doi: 10.1016/j.foodchem.2013.04.029. Epub 2013 Apr 18. Food Chem. 2013. PMID: 23790949

3

Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties.

Martínez E, Pardo JE, Álvarez-Ortí M, Rabadán A, Pardo-Giménez A, Alvarruiz A. Martínez E, et al. Among authors: alvarruiz a. Foods. 2023 Feb 15;12(4):828. doi: 10.3390/foods12040828. Foods. 2023. PMID: 36832903 Free PMC article.

4

Influence of different drying and aging conditions on saffron constituents.

Carmona M, Zalacain A, Pardo JE, López E, Alvarruiz A, Alonso GL. Carmona M, et al. Among authors: alvarruiz a. J Agric Food Chem. 2005 May 18;53(10):3974-9. doi: 10.1021/jf0404748. J Agric Food Chem. 2005. PMID: 15884826

5

Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain).

Alvarruiz A, Álvarez-Ortí M, Mateos B, Sena E, Pardo JE. Alvarruiz A, et al. J Oleo Sci. 2015;64(10):1075-82. doi: 10.5650/jos.ess15105. Epub 2015 Sep 15. J Oleo Sci. 2015. PMID: 26369595 Free article.

6

Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions.

Rabadán A, Álvarez-Ortí M, Pardo JE, Alvarruiz A. Rabadán A, et al. Among authors: alvarruiz a. Food Chem. 2018 Sep 1;259:31-35. doi: 10.1016/j.foodchem.2018.03.098. Epub 2018 Mar 23. Food Chem. 2018. PMID: 29680059

7

Characterization of oil obtained from grape seeds collected during berry development.

Rubio M, Alvarez-Ortí M, Alvarruiz A, Fernández E, Pardo JE. Rubio M, et al. Among authors: alvarruiz a. J Agric Food Chem. 2009 Apr 8;57(7):2812-5. doi: 10.1021/jf803627t. J Agric Food Chem. 2009. PMID: 19256538

8

Thermal Inactivation at High Temperatures and Regeneration of Green Asparagus Peroxidase.

Rodrigo C, Rodrigo M, Alvarruiz A, Frígola A. Rodrigo C, et al. Among authors: alvarruiz a. J Food Prot. 1996 Oct;59(10):1065-1071. doi: 10.4315/0362-028X-59.10.1065. J Food Prot. 1996. PMID: 31195467 Free article.

9

Inactivation and Regeneration Kinetics of Horseradish Peroxidase Heated at High Temperatures.

Rodrigo C, Rodrigo M, Alvarruiz A, Frígola A. Rodrigo C, et al. Among authors: alvarruiz a. J Food Prot. 1997 Aug;60(8):961-966. doi: 10.4315/0362-028X-60.8.961. J Food Prot. 1997. PMID: 31207799 Free article.

10

High-Temperature Short-Time Inactivation of Peroxidase by Direct Heating with a Five-Channel Computer-Controlled Thermoresistometer ^†.

Rodrigo C, Alvarruiz A, Martínez A, Frígola A, Rodrigo M. Rodrigo C, et al. Among authors: alvarruiz a. J Food Prot. 1997 Aug;60(8):967-972. doi: 10.4315/0362-028X-60.8.967. J Food Prot. 1997. PMID: 31207798 Free article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My NCBI Filters

Results by year

Text availability

Article attribute

Article type

Publication date

10 results

Results by year

Search Page

Filters

My NCBI Filters

Results by year

Text availability

Article attribute

Article type

Publication date

Search Results

10 results

Results by year