| Capítulo | 2024 |
Diseño de una estación Ecoe de química analítica en el grado en Farmacia
|
Enseñanza e innovación educativa en el ámbito universitario |
| Artículo | 2024 |
Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach
|
FOOD CHEMISTRY |
| Artículo | 2023 |
Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods
|
FOOD CHEMISTRY |
| Artículo | 2023 |
DefAnalytical Game: Aprendizaje de Términos Analíticos mediante una Aplicación Móvil
|
RESCIFAR Revista Española de Ciencias Farmacéuticas |
| Artículo | 2023 |
Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
|
ANTIOXIDANTS |
| Artículo | 2023 |
El laboratorio instrumental en el aula
|
RESCIFAR Revista Española de Ciencias Farmacéuticas |
| Artículo | 2023 |
Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation.
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2023 |
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID
|
MethodsX |
| Artículo | 2023 |
Multianalyte analysis of volatile compounds in virgin olive oils using SPME-GC with FID or MS detection: results of an international interlaboratory validation
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Capítulo | 2023 |
Nuevas herramientas en el área de Química Analítica: gamificación y realidad virtual
|
Innovación docente e investigación en ciencias, ingeniería y arquitectura: nuevas tendencias para el cambio en la enseñanza superior |
| Capítulo | 2023 |
Prácticas en un laboratorio analítico virtual de control de calidad
|
Innovación docente e investigación en ciencias, ingeniería y arquitectura: nuevas tendencias para el cambio en la enseñanza superior |
| Artículo | 2022 |
A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2022 |
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors
|
FOODS |
| Editorial | 2022 |
Antioxidant capacity of anthocyanins and other vegetal pigments: modern assisted extraction methods and analysis
|
ANTIOXIDANTS |
| Libro | 2022 |
Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis
|
Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis |
| Artículo | 2022 |
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
|
FOOD CONTROL |
| Artículo | 2022 |
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
|
ANTIOXIDANTS |
| Revisión | 2022 |
Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application
|
ANTIOXIDANTS |
| Artículo | 2021 |
Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation
|
FOOD RESEARCH INTERNATIONAL |
| Nota | 2021 |
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
|
Rivista Italiana delle Sostanze Grasse |
| Artículo | 2021 |
Current state of diagnostic, screening and surveillance testing methods for COVID-19 from an analytical chemistry point of view.
|
MICROCHEMICAL JOURNAL |
| Artículo | 2021 |
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils
|
FOOD CONTROL |
| Nota | 2021 |
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils
|
Rivista Italiana delle Sostanze Grasse |
| Artículo | 2021 |
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment
|
Rivista Italiana delle Sostanze Grasse |
| Artículo | 2021 |
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment
|
International Journal of Gastronomy and Food Science |
| Artículo | 2020 |
Alterations in Mediterranean mussel (Mytilus galloprovincialis) composition exposed to cyanotoxins as revealed by analytical pyrolysis
|
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS |
| Editorial | 2020 |
Antioxidant capacity of anthocyanins and other vegetal pigments
|
ANTIOXIDANTS |
| Artículo | 2020 |
Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation
|
FOODS |
| Artículo | 2020 |
Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: a multidimensional study carried out under simulated market conditions
|
FOODS |
| Revisión | 2020 |
State of the art of anthocyanins: Antioxidant activity, sources, bioavailability, and therapeutic effect in human health
|
ANTIOXIDANTS |
| Revisión | 2020 |
Tracking sensory characteristics of virgin olive oils during storage: Interpretation of their changes from a multiparametric perspective
|
MOLECULES |
| Artículo | 2019 |
Andalusian Protected Designations of Origin of Virgin Olive Oil: The Role of Chemical Composition in Their Authentication
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Capítulo | 2019 |
Aroma del aceite de oliva virgen: interpretación química de la percepción sensorial
|
Las bondades del consumo de aceite de oliva virgen |
| Artículo | 2019 |
Assessment of Vibrational Spectroscopy Performance in Geographical Identification of Virgin Olive Oils: A World Level Study
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Artículo | 2019 |
Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
|
FOODS |
| Artículo | 2019 |
Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols
|
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
| Artículo | 2019 |
Characterization of different ozonized sunflower oils I. Chemical changes during ozonization
|
GRASAS Y ACEITES |
| Artículo | 2019 |
Competence Assessment: a Measurement System for the Subject “Applied Analytical Chemistry” of the Pharmacy Degree
|
Educación Química |
| Artículo | 2019 |
Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry?
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Artículo | 2019 |
Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2019 |
Real time monitoring of the combined effect of chlorophyll content and light filtering packaging on virgin olive oil photo-stability using mesh cell-FTIR spectroscopy
|
FOOD CHEMISTRY |
| Artículo | 2018 |
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
|
TALANTA |
| Capítulo | 2018 |
Olive oil
|
FoodIntegrity Handbook |
| Artículo | 2018 |
PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" Incubation
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Capítulo | 2018 |
Storage and preservation of fats and oils
|
Encyclopedia of Food Security and Sustainability |
| Capítulo | 2018 |
Vegetable oils
|
FoodIntegrity Handbook |
| Artículo | 2017 |
A study of the differences between trade standards inside and outside Europe
|
GRASAS Y ACEITES |
| Capítulo | 2017 |
Analytical tools in authenticity and traceability of olive oil
|
Food Traceability and Authenticity: Analytical Techniques |
| Artículo | 2017 |
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
|
GRASAS Y ACEITES |
| Artículo | 2017 |
Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition
|
FOOD CHEMISTRY |
| Artículo | 2017 |
Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2017 |
Virgin olive oil stability study by mesh cell-FTIR spectroscopy
|
TALANTA |
| Artículo | 2016 |
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
|
GRASAS Y ACEITES |
| Artículo | 2016 |
Characterization of Virgin Olive Oils with Two Kinds of 'Frostbitten Olives' Sensory Defect
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2016 |
Phenolic profile of virgin olive oils with and without sensory defects: Oils with non-oxidative defects exhibit a considerable concentration of phenols
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Artículo | 2015 |
Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2015 |
Characterization of Bioactive Compounds from Monovarietal Virgin Olive Oils: Relationship Between Phenolic Compounds-Antioxidant Capacities
|
INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
| Artículo | 2015 |
Identification of botanical and geographical origin of distillers dried grains with solubles by near infrared microscopy
|
FOOD CONTROL |
| Revisión | 2015 |
In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2015 |
Origin authentication of distillers' dried grains and solubles (DDGS)-application and comparison of different analytical strategies
|
ANALYTICAL AND BIOANALYTICAL CHEMISTRY |
| Artículo | 2015 |
Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects
|
TALANTA |
| Artículo | 2014 |
Chemical characterization of organic and non-organic virgin olive oils
|
OCL-OILSEEDS AND FATS CROPS AND LIPIDS |
| Artículo | 2014 |
Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2014 |
Differentiation of meat and bone meal from fishmeal by near-infrared spectroscopy: Extension of scope to defatted samples
|
FOOD CONTROL |
| Artículo | 2014 |
Does "Best Before" Date Embody Extra-Virgin Olive Oil Freshness?
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2014 |
Sensor responses to fat food aroma: A comprehensive study of dry-cured ham typicality
|
TALANTA |
| Artículo | 2014 |
Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR
|
GRASAS Y ACEITES |
| Artículo | 2013 |
Authenticity of olive oil: Mapping and comparing official methods and promising alternatives
|
FOOD RESEARCH INTERNATIONAL |
| Capítulo | 2013 |
Chromatographic methodologies: Compounds for olive oil color issues
|
Handbook of Olive Oil: Analysis and Properties |
| Capítulo | 2013 |
Chromatographic methodologies: Compounds for olive oil odor issues
|
Handbook of Olive Oil: Analysis and Properties |
| Capítulo | 2013 |
Chromatographic methodologies: Compounds for olive oil traceability issues
|
Handbook of Olive Oil: Analysis and Properties |
| Capítulo | 2013 |
Infrared, raman, and fluorescence spectroscopies: Methodologies and applications
|
Handbook of Olive Oil: Analysis and Properties |
| Capítulo | 2013 |
Olive oil oxidation
|
Handbook of Olive Oil: Analysis and Properties |
| Artículo | 2013 |
Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2013 |
Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
|
MOLECULES |
| Artículo | 2012 |
Chemical changes of thermoxidized virgin olive oil determined by excitation-emission fluorescence spectroscopy (EEFS)
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2012 |
Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas
|
GRASAS Y ACEITES |
| Artículo | 2012 |
Mathematical Model To Predict the Formation of Pyropheophytin a in Virgin Olive Oil during Storage
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2012 |
Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive Oils
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2012 |
Towards new analyses of aroma and volatiles to understand sensory perception of olive oil
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Artículo | 2011 |
Authentication of organic and conventional eggs by carotenoid profiling
|
FOOD CHEMISTRY |
| Artículo | 2011 |
Identification and Quantification of Metallo-Chlorophyll Complexes in Bright Green Table Olives by High-Performance Liquid Chromatrography-Mass Spectrometry Quadrupole/Time-of-Flight
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2011 |
Thermal degradation kinetics of lutein, beta-carotene and beta-cryptoxanthin in virgin olive oils
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Ponencia | 2010 |
Iniciativa interdisciplinar y de enfoque transversal en la enseñanza de la química analítica
|
ARS PHARMACEUTICA |
| Capítulo | 2010 |
Olive and Olive Oil
|
Handbook of Fruit and Vegetable Flavors |
| Artículo | 2010 |
Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2010 |
Resolución de casos prácticos en pequeños grupos en la enseñanza de la asignatura química general y analítica del grado en farmacia
|
ARS PHARMACEUTICA |
| Artículo | 2010 |
Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Series a
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2010 |
Traditional and new strategies in the primary prevention of eating disorders: a comparative study in Spanish adolescents
|
INTERNATIONAL JOURNAL OF GENERAL MEDICINE |
| Artículo | 2009 |
Analysis of eating attitudes in a sample of adolescents from Sevilla
|
MEDICINA CLINICA |
| Artículo | 2009 |
Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile
|
GRASAS Y ACEITES |
| Artículo | 2009 |
Eating behaviour and body image in a sample of adolescents from Sevilla
|
NUTRICION HOSPITALARIA |
| Artículo | 2009 |
Evaluation of alpha-tocopherol in virgin olive oil by a luminiscent method
|
GRASAS Y ACEITES |
| Artículo | 2009 |
Evaluation of Virgin Olive Oil Thermal Deterioration by Fluorescence Spectroscopy
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2009 |
La plataforma virtual webct en la enseñanza de la disciplina "análisis químico" en la licenciatura de farmacia: evaluación de la actitud del alumnado
|
EDUSFARM |
| Capítulo | 2009 |
Olive Oil
|
Gourmet and Health-Promoting Specialty Oils |
| Artículo | 2009 |
Pigment Profile in Non-Spanish Olive Varieties (Olea europaea L. Var. Coratina, Frantoio, and Koroneiki)
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2009 |
Stepwise geographical traceability of virgin olive oils by chemical profiles using artificial neural network models
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Artículo | 2009 |
Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2008 |
EAFP Annual Conference, 20-21 September 2007, Madrid, Spain
|
Pharmacy Education : an International Journal for Pharmaceutical Education |
| Artículo | 2008 |
Influencia de los estereotipos en la percepción de la obesidad
|
NUTRICION HOSPITALARIA |
| Artículo | 2008 |
Modificación de la metodología educativa para la mejora del aprendizaje del "análisis químico"
|
Edusfarm. Revista d’Educació Superior en Farmàcia |
| Artículo | 2008 |
Percepción de la obesidad en jóvenes universitarios y pacientes con trastornos de la conducta alimentaria
|
NUTRICION HOSPITALARIA |
| Artículo | 2008 |
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
|
Meat Science |
| Revisión | 2008 |
Virgin olive oil - Chemical implications on quality and health
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Artículo | 2007 |
Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Artículo | 2007 |
Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2007 |
Evaluación de los métodos basados en triglicéridos y esteroles para detectar la presencia de aceite de avellana en aceite de oliva
|
GRASAS Y ACEITES |
| Ponencia | 2007 |
Incorporación de la materia troncal “análisis químico” a la experiencia piloto para la implantación del crédito europeo en Andalucía: Implementación de nuevas actividades.
|
II JORNADAS NACIONALES DE METODOLOGÍAS ECTS: "Experiencias de implantación de metodologías ECTS en cursos piloto completos". Badajoz, 19, 20 y 21 de septiembre de 2007 |
| Capítulo | 2007 |
Rapid methods for testing of oil authenticity: the case of olive oil
|
RAPID METHODS FOR FOOD AND FEED QUALITY DETERMINATION |
| Artículo | 2007 |
Validation of a method based on triglycerides for the detection of low percentages of hazelnut oil in olive oil by column liquid chromatography
|
Journal of AOAC International |
| Ponencia | 2007 |
Vertebración de la enseñanza de la materia troncal “análisis químico” de la licenciatura de farmacia en base a competencias
|
II JORNADAS NACIONALES DE METODOLOGÍAS ECTS: "Experiencias de implantación de metodologías ECTS en cursos piloto completos". Badajoz, 19, 20 y 21 de septiembre de 2007 |
| Revisión | 2007 |
Vitamina E y aceites vegetales
|
GRASAS Y ACEITES |
| Artículo | 2007 |
Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oils
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2006 |
Changes induced by UV radiation during virgin olive oil storage
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2006 |
Characterisation of 39 varietal virgin olive oils by their volatile compositions
|
FOOD CHEMISTRY |
| Resumen congreso | 2006 |
Diseño de un plan de innovación docente para la mejora del aprendizaje
|
I Jornadas nacionales de intercambio de experiencias piloto de implantación de metodologías ECTS: Aplicaciones prácticas de la Convergencia Europea :Badajoz, 13, 14 y 15 de septiembre de 2006 |
| Resumen congreso | 2006 |
Ficha de la asignatura “Analisis Químico” de la Facultad de Farmacia de Sevilla: Experiencia piloto de créditos europeos
|
I Jornadas nacionales de intercambio de experiencias piloto de implantación de metodologías ECTS: Aplicaciones prácticas de la Convergencia Europea :Badajoz, 13, 14 y 15 de septiembre de 2006 |
| Artículo | 2006 |
Frutos tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenóis e antocianinas
|
Ciência Rural |
| Artículo | 2005 |
Comparative study of virgin olive oil sensory defects
|
FOOD CHEMISTRY |
| Artículo | 2005 |
Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2004 |
Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Capítulo | 2002 |
Chemometrics as an aid in authentication
|
Oils and Fats Authentication |
| Revisión | 2000 |
Authentication of vegetable oils by chromatographic techniques
|
JOURNAL OF CHROMATOGRAPHY A |
| Capítulo | 2000 |
Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil
|
Flavour and fragrance chemistry |
| Capítulo | 2000 |
Detection of Defects in Virgin Olive Oil by Electronic Nose
|
Flavour and fragrance chemistry |
| Artículo | 2000 |
Detection of rancid defect in virgin olive oil by the electronic nose
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2000 |
Oil and fat classification by selected bands of near-infrared spectroscopy
|
APPLIED SPECTROSCOPY |
| Artículo | 2000 |
Sensory and chemical evaluation of winey-vinegary defect in virgin olive oils
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 1999 |
Effect of extraction conditions on sensory quality of virgin olive oil
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 1999 |
Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications
|
GRASAS Y ACEITES |
| Artículo | 1998 |
Analysis of volatiles from callus cultures of olive Olea europaea
|
PHYTOCHEMISTRY |
| Artículo | 1998 |
Characterization of olive ripeness by green aroma compounds of virgin olive oil
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1998 |
Oil and fat classification by FT-Raman spectroscopy
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1998 |
Tentative analysis of virgin olive oil aroma by supercritical fluid extraction-high-resolution gas chromatography mass spectrometry
|
JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 1997 |
Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1997 |
Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1996 |
Detection of virgin olive oil adulteration by Fourier transform Raman spectroscopy
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1996 |
Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil
|
FLAVOUR AND FRAGRANCE JOURNAL |
| Artículo | 1996 |
Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 1996 |
Sensory authentication of European extra-virgin olive oil varieties by mathematical procedures
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 1995 |
Sensory wheels - a statistical technique for comparing qda panels - application to virgin olive oil
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 1995 |
Virgin olive oil aroma - relationship between volatile compounds and sensory attributes by chemometrics
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1994 |
Dynamic headspace gas-chromatographic method for determining volatiles in virgin olive oil
|
JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 1994 |
Good control practices underlined by an online fuzzy control database
|
GRASAS Y ACEITES |
| Artículo | 1994 |
Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships between sensory attributes and volatile peaks
|
FOOD QUALITY AND PREFERENCE |
| Artículo | 1994 |
Relationship between the coi test and other sensory profiles by statistical procedures
|
GRASAS Y ACEITES |
| Artículo | 1994 |
Un estudio detallado y exhaustivo de la autentificación de aceites de oliva virgen europeos mediante el sistema experto SEXIA
|
GRASAS Y ACEITES |
| Ponencia | 1993 |
Characterizing some European olive oil varieties by Volátiles using statistical tools
|
GRASAS Y ACEITES |
| Artículo | 1993 |
Optimization by mathematical procedures of 2 dynamic headspace techniques for quantifying virgin olive oil volatiles
|
ANALYTICA CHIMICA ACTA |
| Artículo | 1992 |
Técnicas de aislamiento y concentración de volátiles de aceites vegetales
|
GRASAS Y ACEITES |
| Artículo | 1990 |
Spectrophotometric determination of bismuth in pharmaceutical preparations using 1-[Di(2-pyridyl)-methylene]-5-salicylidene-thiocarbonohydrazide
|
FARMACO |
| Revisión | 1988 |
Application of a new spectrophotometric method for Zinc determination in beverages and condiments
|
NAHRUNG-FOOD |
| Artículo | 1988 |
Spectrophotometric methods for the evaluation of acidity constants of two-step overlapping equilibria from the difference of absorbances at two wavelengths
|
Bollettino chimico farmaceutico (Milano) |
| Artículo | 1987 |
Spectrophotometric determination of zinc with 1-[di(2-pyridyl)methylene-5- salicylidenethiocarbonohydrazide
|
ANALYST |
| Artículo | 1986 |
Spectroscopic and analytical evaluation of 1-(di-(2-pyridyl) methylidene-5-(p-hydroxybenzilidene)-thiocarbohydrazone.
|
JOURNAL OF MOLECULAR STRUCTURE |
