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    <subfield code="a">Abenoza, M</subfield>
    <subfield code="u">Universidad de Zaragoza</subfield>
    <subfield code="0">(orcid)0000-0003-0865-4159</subfield>
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    <subfield code="a">The evolution of Arbequina olive oil quality during ripening in a commercial super-high density orchard in north-east Spain</subfield>
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    <subfield code="c">2015</subfield>
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    <subfield code="a">The objective of this work was to follow the maturity of the olives in a commercial Arbequina super-high density orchard and to study the evolution of the olive oil quality. For this objective, the physicochemical, nutritional and sensory parameters were studied. The free acidity was found to be similar during ripening whereas the peroxide index and K232, K270 decreased. The total phenol content and oxidative stability showed a similar trend. First, it increased and then decreased. alpha-tocopherol, saturated fatty acid and pungency decreased. The polyunsaturated content increased while the MUFAS/PUFAS ratio decreased. In 2010, the crop maturity was quicker, and the maturity indexes were higher than in the 2009 crop for the same picking date. Even in the same orchard, the maturity is changing in each crop season. For this reason, it is necessary to choose the optimal harvesting date.</subfield>
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    <subfield code="a">All rights reserved</subfield>
    <subfield code="u">http://www.europeana.eu/rights/rr-f/</subfield>
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    <subfield code="a">0.159</subfield>
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    <subfield code="a">FOOD SCIENCE &amp; TECHNOLOGY</subfield>
    <subfield code="b">120 / 125 = 0.96</subfield>
    <subfield code="c">2015</subfield>
    <subfield code="d">Q4</subfield>
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  <datafield tag="593" ind1=" " ind2=" ">
    <subfield code="a">Organic Chemistry</subfield>
    <subfield code="c">2015</subfield>
    <subfield code="d">Q4</subfield>
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    <subfield code="a">Lasa, J.M.</subfield>
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    <subfield code="a">Benito, M.N</subfield>
    <subfield code="u">Universidad de Zaragoza</subfield>
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    <subfield code="a">Oria, R.</subfield>
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    <subfield code="a">Sánchez Gimeno, A.C.</subfield>
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    <subfield code="1">0</subfield>
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    <subfield code="a">Universidad de Zaragoza</subfield>
    <subfield code="b">Oficina Transf.Result. Invest.</subfield>
    <subfield code="c">Area Admón. OTRI</subfield>
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    <subfield code="1">2008</subfield>
    <subfield code="2">780</subfield>
    <subfield code="a">Universidad de Zaragoza</subfield>
    <subfield code="b">Dpto. Produc.Animal Cienc.Ali.</subfield>
    <subfield code="c">Área Tecnología de Alimentos</subfield>
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    <subfield code="g">92 (2015), 83-92</subfield>
    <subfield code="p">Rivista Italiana delle Sostanze Grasse</subfield>
    <subfield code="t">Rivista Italiana delle Sostanze Grasse</subfield>
    <subfield code="x">0035-6808</subfield>
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