| Influence of fruit ripening on ‘Cornicabra’virgin olive oil quality a study of four successive crop seasons MD Salvador, F Aranda, G Fregapane Food chemistry 73 (1), 45-53, 2001 | 424 | 2001 |
| Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils A Gómez-Rico, G Fregapane, MD Salvador Food Research International 41 (4), 433-440, 2008 | 318 | 2008 |
| Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality A Gómez-Rico, MD Salvador, A Moriana, D Pérez, N Olmedilla, F Ribas, ... Food chemistry 100 (2), 568-578, 2007 | 296 | 2007 |
| Changes in phenolic composition and antioxidant activity of virgin olive oil during frying S Gómez-Alonso, G Fregapane, MD Salvador, MH Gordon Journal of Agricultural and Food Chemistry 51 (3), 667-672, 2003 | 284 | 2003 |
| Influence of extraction system, production year and area on Cornicabra virgin olive oil: a study of five crop seasons MD Salvador, F Aranda, S Gómez-Alonso, G Fregapane Food chemistry 80 (3), 359-366, 2003 | 275 | 2003 |
| Phenolic compounds profile of Cornicabra virgin olive oil S Gómez-Alonso, MD Salvador, G Fregapane Journal of agricultural and food chemistry 50 (23), 6812-6817, 2002 | 252 | 2002 |
| Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature S Gómez-Alonso, V Mancebo-Campos, MD Salvador, G Fregapane Food Chemistry 100 (1), 36-42, 2007 | 233 | 2007 |
| Phenolic and Volatile Compounds of Extra Virgin Olive Oil (Olea europaea L. Cv. Cornicabra) with Regard to Fruit Ripening and Irrigation Management A Gómez-Rico, MD Salvador, M La Greca, G Fregapane Journal of Agricultural and Food Chemistry 54 (19), 7130-7136, 2006 | 231 | 2006 |
| Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars F Aranda, S Gomez-Alonso, RMR Del Álamo, MD Salvador, G Fregapane Food Chemistry 86 (4), 485-492, 2004 | 220 | 2004 |
| Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability MD Salvador, F Aranda, S Gómez-Alonso, G Fregapane Food Chemistry 74 (3), 267-274, 2001 | 217 | 2001 |
| Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra) A Gomez-Rico, AM Inarejos-Garcia, MD Salvador, G Fregapane Journal of Agricultural and Food Chemistry 57 (9), 3587-3595, 2009 | 149 | 2009 |
| Influence of malaxation conditions on virgin olive oil yield, overall quality and composition AM Inarejos-García, A Gómez-Rico, MD Salvador, G Fregapane European Food Research and Technology 228, 671-677, 2009 | 124 | 2009 |
| Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions D Krichene, A Allalout, V Mancebo-Campos, MD Salvador, M Zarrouk, ... Food Chemistry 121 (1), 171-177, 2010 | 113 | 2010 |
| State of the art on functional virgin olive oils enriched with bioactive compounds and their properties P Reboredo-Rodríguez, M Figueiredo-González, C González-Barreiro, ... International journal of molecular sciences 18 (3), 668, 2017 | 111 | 2017 |
| Production of superior quality extra virgin olive oil modulating the content and profile of its minor components G Fregapane, MD Salvador Food Research International 54 (2), 1907-1914, 2013 | 108 | 2013 |
| Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy AM Inarejos-García, S Gómez-Alonso, G Fregapane, MD Salvador Food Research International 50 (1), 250-258, 2013 | 108 | 2013 |
| Sterol and alcohol composition of Cornicabra virgin olive oil: the campesterol content exceeds the upper limit of 4% established by EU regulations RMR Del Alamo, G Fregapane, F Aranda, S Gómez-Alonso, MD Salvador Food Chemistry 84 (4), 533-537, 2004 | 103 | 2004 |
| Chemical composition of commercial Cornicabra virgin olive oil from 1995/96 and 1996/97 crops MD Salvador, F Aranda, G Fregapane Journal of the American Oil Chemists' Society 75 (10), 1305-1311, 1998 | 102 | 1998 |
| Stability of virgin olive oil phenolic compounds during long-term storage (18 months) at temperatures of 5–50 C D Krichene, MD Salvador, G Fregapane Journal of Agricultural and Food Chemistry 63 (30), 6779-6786, 2015 | 101 | 2015 |
| Stability of the sensory quality of virgin olive oil during storage: an overview. A Bendini, L Cerretani, MD Salvador, G Fregapane, G Lercker Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2009 | 99 | 2009 |
