Authors: Fregapane, G Rubio-Fernandez, H Salvador, MD

Citation: G. Fregapane et al., Influence of fermentation temperature on semi-continuous acetification forwine vinegar production, EUR FOOD RE, 213(1), 2001, pp. 62-66

Authors: Salvador, MD Aranda, F Gomez-Alonso, S Fregapane, G

Citation: Md. Salvador et al., Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability, FOOD CHEM, 74(3), 2001, pp. 267-274

Authors: Salvador, MD Aranda, F Fregapane, G

Citation: Md. Salvador et al., Influence of fruit ripening on 'Cornicabra' virgin olive oil quality - A study of four successive crop seasons, FOOD CHEM, 73(1), 2001, pp. 45-53

Authors: Fregapane, G Asensio-Garcia, C

Citation: G. Fregapane et C. Asensio-garcia, Dietary assessment of an educated young Spanish population using a self-administered meal-based food frequency questionnaire, EUR J EPID, 16(2), 2000, pp. 183-191

Authors: Fregapane, G Rubio-Fernandez, H Nieto, J Salvador, MD

Citation: G. Fregapane et al., Wine vinegar production using a noncommercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger, BIOTECH BIO, 63(2), 1999, pp. 141-146

Authors: Salvador, MD Aranda, F Fregapane, G

Citation: Md. Salvador et al., Contribution of chemical components of Cornicabra virgin olive oils to oxidative stability. A study of three successive crop seasons, J AM OIL CH, 76(4), 1999, pp. 427-432