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Ramón Aparicio Ruiz

Profesor Titular de Universidad
aparicioruiz@us.es
Área de conocimiento: Química Analítica
Departamento: Química Analítica
Grupo: PROYECTO SEXIA - AGR-104 (Universidad de Sevilla)

Investiga en

Tipo Año Título Fuente
Capítulo2024 Diseño de una estación Ecoe de química analítica en el grado en Farmacia Enseñanza e innovación educativa en el ámbito universitario
Artículo2024 Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach FOOD CHEMISTRY
Artículo2023 Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods FOOD CHEMISTRY
Artículo2023 DefAnalytical Game: Aprendizaje de Términos Analíticos mediante una Aplicación Móvil RESCIFAR Revista Española de Ciencias Farmacéuticas
Artículo2023 Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile ANTIOXIDANTS
Artículo2023 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
Artículo2023 Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID MethodsX
Artículo2023 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
Capítulo2023 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
Capítulo2023 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
Artículo2022 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
Artículo2022 An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors FOODS
Artículo2022 Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils FOOD CONTROL
Artículo2022 Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties? ANTIOXIDANTS
Nota2021 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
Artículo2021 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
Nota2021 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
Artículo2021 Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment International Journal of Gastronomy and Food Science
Artículo2021 Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment Rivista Italiana delle Sostanze Grasse
Artículo2020 Alterations in Mediterranean mussel (Mytilus galloprovincialis) composition exposed to cyanotoxins as revealed by analytical pyrolysis JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
Artículo2020 Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation FOODS
Artículo2020 Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: a multidimensional study carried out under simulated market conditions FOODS
Revisión2020 Tracking sensory characteristics of virgin olive oils during storage: Interpretation of their changes from a multiparametric perspective MOLECULES
Artículo2019 Andalusian Protected Designations of Origin of Virgin Olive Oil: The Role of Chemical Composition in Their Authentication EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Capítulo2019 Aroma del aceite de oliva virgen: interpretación química de la percepción sensorial Las bondades del consumo de aceite de oliva virgen
Artículo2019 Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry? EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Artículo2019 Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2018 Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS TALANTA
Capítulo2018 Olive oil FoodIntegrity Handbook
Capítulo2018 Vegetable oils FoodIntegrity Handbook
Artículo2017 A study of the differences between trade standards inside and outside Europe GRASAS Y ACEITES
Capítulo2017 Analytical tools in authenticity and traceability of olive oil Food Traceability and Authenticity: Analytical Techniques
Artículo2017 Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy GRASAS Y ACEITES
Artículo2017 Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition FOOD CHEMISTRY
Artículo2017 Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016 Characterization of Virgin Olive Oils with Two Kinds of 'Frostbitten Olives' Sensory Defect JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016 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
Artículo2015 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
Revisión2015 In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015 Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects TALANTA
Artículo2014 Chemical characterization of organic and non-organic virgin olive oils OCL-OILSEEDS AND FATS CROPS AND LIPIDS
Artículo2014 Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation FOOD RESEARCH INTERNATIONAL
Artículo2014 Does "Best Before" Date Embody Extra-Virgin Olive Oil Freshness? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014 Sensor responses to fat food aroma: A comprehensive study of dry-cured ham typicality TALANTA
Artículo2014 Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR GRASAS Y ACEITES
Artículo2013 Authenticity of olive oil: Mapping and comparing official methods and promising alternatives FOOD RESEARCH INTERNATIONAL
Capítulo2013 Chromatographic methodologies: Compounds for olive oil color issues Handbook of Olive Oil: Analysis and Properties
Capítulo2013 Chromatographic methodologies: Compounds for olive oil odor issues Handbook of Olive Oil: Analysis and Properties
Artículo2013 Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013 Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods MOLECULES
Artículo2012 Mathematical Model To Predict the Formation of Pyropheophytin a in Virgin Olive Oil during Storage JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012 Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive Oils JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011 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
Artículo2011 Thermal degradation kinetics of lutein, beta-carotene and beta-cryptoxanthin in virgin olive oils JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Artículo2010 Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Series a JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Capítulo2009 Olive Oil Gourmet and Health-Promoting Specialty Oils
Artículo2009 Pigment Profile in Non-Spanish Olive Varieties (Olea europaea L. Var. Coratina, Frantoio, and Koroneiki) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008 Relationship between sensory attributes and volatile compounds qualifying dry-cured hams Meat Science
Revisión2008 Virgin olive oil - Chemical implications on quality and health EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Capítulo2007 Rapid methods for testing of oil authenticity: the case of olive oil RAPID METHODS FOR FOOD AND FEED QUALITY DETERMINATION
Artículo2007 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
Artículo2007 Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oils JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005 Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Capítulo2002 Chemometrics as an aid in authentication Oils and Fats Authentication
Revisión2000 Authentication of vegetable oils by chromatographic techniques JOURNAL OF CHROMATOGRAPHY A
Capítulo2000 Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil Flavour and fragrance chemistry
Capítulo2000 Detection of Defects in Virgin Olive Oil by Electronic Nose Flavour and fragrance chemistry

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/09/2022 31/08/2025 Responsable Rancidez incipiente: evaluación avanzada de marcadores químicos y sensoriales en busca de la detección temprana y la solución de problemas de calidad (PID2021-128694OB-C22) Ministerio de Ciencia e Innovación (Nacional)
01/01/2022 31/05/2023 Investigador/a Estudio de los compuestos de flavor asociados a los atributos positivos de aceites de oliva vírgenes con perfil sensorial frutado, frutado verde y frutado maduro y evolución durante su vida útil (US-1381617) Consejería de Economía, Conocimiento, Empresas y Universidad (Autonómico)
01/01/2012 31/12/2014 Contratado Trazabilidad de los Defectos Sensoriales en el Aceite de Oliva Virgen (AGL2011-30371-C02-01) Ministerio de Ciencia e Innovación (Nacional)
El investigador no tiene ningún resultado de investigación asociado