| 1 |
Informe GEM Castilla-La Mancha 2019-2020 |
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| 2 |
Effect of genotype and crop year on the nutritional value of walnut virgin oil and defatted flour |
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| 3 |
Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil |
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| 4 |
Estudio de la influencia de los distintivos de calidad en la
formación de preferencias de los consumidores españoles de carne de cordero |
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| 5 |
Influence of genotype and crop year in the chemometrics of almond and pistachio oils |
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| 6 |
Storage stability and composition changes of three cold-pressed nut oils
under refrigeration and room temperature conditions |
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| 7 |
A comprehensive approach to pistachio oil production |
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| 8 |
METHODOLOGY TO EVALUATE TRANSVERSAL COMPETENCES IN THEFORESTRY ENGINEERING DEGREE BASED ON A SYSTEM OF RUBRICS AND INDICATORS: RESULTS OF TWO YEARS OF EXPERIENCES |
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| 9 |
Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses |
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| 10 |
Pistachio oil: A review on its chemical composition, extraction systems, and uses |
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| 11 |
Resilience and transformation of the co-operatives of wine in Castilla-La Mancha (Spain) |
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| 12 |
Suitability of Spanish almond cultivars for the industrial production of almond oil and defatted flour |
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| 13 |
Usefulness of physical parameters for pistachio cultivar differentiation |
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| 14 |
Walnut virgin oil: A different but high quality vegetable oil |
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| 15 |
Why European entrepreneurs in the water and waste management sector are willing to go beyond environmental legislation |
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| 16 |
Almond virgin oil: Paramethers of reglamented physicochemical quality and stability |
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| 17 |
Como aprovechar al máximo los aceites de frutos secos |
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| 18 |
COMPETENCY-BASED EVALUATION IN FORESTRY ENGINEERING AND NATURAL ENVIRONMENT DEGREE: RUBRICS AND INDICATORS |
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| 19 |
CONSUMER PREFERENCES FOR RED WINE IN THE SPANISH MARKET |
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| 20 |
HuViCa. Huertos académicos como herramienta de innovación docente |
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