| Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils RH Olmedo, V Nepote, NR Grosso LWT-Food Science and Technology 53 (2), 409-417, 2013 | 212 | 2013 |
| Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation R Olmedo, V Nepote, NR Grosso Food chemistry 156, 212-219, 2014 | 151 | 2014 |
| Total Phenolic Content, Radical Scavenging Properties, and Essential Oil Composition of Origanum Species from Different Populations JS Dambolena, MP Zunino, EI Lucini, R Olmedo, E Banchio, PJ Bima, ... Journal of agricultural and food chemistry 58 (2), 1115-1120, 2010 | 144 | 2010 |
| Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina RH Olmedo, CM Asensio, NR Grosso Industrial Crops and Products 69, 21-28, 2015 | 89 | 2015 |
| A study of the relationships among consumer acceptance, oxidation chemical indicators, and sensory attributes in high‐oleic and normal peanuts V Nepote, RH Olmedo, MG Mestrallet, NR Grosso Journal of food Science 74 (1), S1-S8, 2009 | 77 | 2009 |
| Chemical and sensory stability of fried‐salted peanuts flavored with oregano essential oil and olive oil RH Olmedo, C Asensio, V Nepote, MG Mestrallet, NR Grosso Journal of the Science of Food and Agriculture 89 (12), 2128-2136, 2009 | 61 | 2009 |
| Effect of the essential oil addition on the oxidative stability of fried–salted peanuts R Olmedo, V Nepote, MG Mestrallet, NR Grosso International journal of food science & technology 43 (11), 1935-1944, 2008 | 52 | 2008 |
| Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under … R Olmedo, P Ribotta, NR Grosso European Journal of Lipid Science and Technology 120 (8), 1700374, 2018 | 36 | 2018 |
| Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups V Nepote, MG Mestrallet, RH Olmedo, LC Ryan, S Conci, NR Grosso Grasas y Aceites 59 (2), 174-181, 2008 | 31 | 2008 |
| Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions R Olmedo, P Ribotta, NR Grosso Journal of food science and technology 56 (5), 2522-2535, 2019 | 30 | 2019 |
| Essential oil of Tagetes filifolia against the four beetle Tribolium castaneum and its relation to acetylcholinesterase activity and lipid peroxidation R Olmedo, JM Herrera, EI Lucini, MP Zunino, RP Pizzolitto, ... Agriscientia 32 (2), 113-121, 2015 | 29 | 2015 |
| Aguaribay and cedron essential oils as natural antioxidants in oil-roasted and salted peanuts RH Olmedo, V Nepote, NR Grosso Journal of the American Oil Chemists' Society 89 (12), 2195-2205, 2012 | 26 | 2012 |
| Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants RH Olmedo, V Nepote, N Grosso Instituto de la Grasa, 2012 | 23 | 2012 |
| Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in … PL López, MA Marchesino, NR Grosso, RH Olmedo Food Chemistry 373, 131479, 2022 | 22 | 2022 |
| Oxidative stability, affective and descriptive sensory properties of roasted peanut flavored with oregano, laurel, and rosemary essential oils as natural preservatives of food … RH Olmedo, NR Grosso European Journal of Lipid Science and Technology 121 (5), 1800428, 2019 | 22 | 2019 |
| El perfil sensorial de la cerveza como criterio de calidad y aceptación G kay Guerberoff, MA Marchesino, PL López, RH Olmedo Nexo agropecuario 8 (1), 52-59, 2020 | 21 | 2020 |
| Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil R Olmedo, P Ribotta, NR Grosso Journal of food science and technology 55, 5133-5141, 2018 | 15 | 2018 |
| Los procesos de fritura y su relación con los valores nutricionales y la inocuidad: una visión integral desde la seguridad alimentaria MA Marchesino, P López, G Guerberoff, R Olmedo Nexo agropecuario 8 (1), 43-51, 2020 | 13 | 2020 |
| Minthostachys Mollis Essential Oil and Its Combination with Tert‐butylhydroquinone for Control of Lipid Oxidation PL López, NS Juncos, NR Grosso, RH Olmedo European Journal of Lipid Science and Technology 124 (11), 2200081, 2022 | 11 | 2022 |
| Oxidative protection of sunflower oil used in industrial process at high temperature by volatile components from Origanum vulgare and Humulus lupulus essential oils PL López, GKG Enemark, NR Grosso, RH Olmedo Food and Bioprocess Technology 16 (12), 2813-2824, 2023 | 9 | 2023 |
