Capítulo | 2024 |
Diseño de una estación Ecoe de química analítica en el grado en Farmacia
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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
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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
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FOOD CHEMISTRY |
Artículo | 2023 |
DefAnalytical Game: Aprendizaje de Términos Analíticos mediante una Aplicación Móvil
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RESCIFAR Revista Española de Ciencias Farmacéuticas |
Artículo | 2023 |
Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
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ANTIOXIDANTS |
Artículo | 2023 |
Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Capítulo | 2023 |
Nuevas herramientas en el área de Química Analítica: gamificación y realidad virtual
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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
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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
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LWT-FOOD SCIENCE AND TECHNOLOGY |
Artículo | 2022 |
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
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ANTIOXIDANTS |
Artículo | 2021 |
Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation
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FOOD RESEARCH INTERNATIONAL |
Revisión | 2020 |
Tracking sensory characteristics of virgin olive oils during storage: Interpretation of their changes from a multiparametric perspective
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MOLECULES |
Capítulo | 2019 |
Aroma del aceite de oliva virgen: interpretación química de la percepción sensorial
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Las bondades del consumo de aceite de oliva virgen |
Artículo | 2019 |
Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
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FOODS |
Artículo | 2019 |
Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
Artículo | 2019 |
Competence Assessment: a Measurement System for the Subject “Applied Analytical Chemistry” of the Pharmacy Degree
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Educación Química |
Artículo | 2019 |
Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry?
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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
Artículo | 2018 |
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
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TALANTA |
Artículo | 2017 |
A study of the differences between trade standards inside and outside Europe
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GRASAS Y ACEITES |
Artículo | 2017 |
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
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GRASAS Y ACEITES |
Artículo | 2017 |
Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Artículo | 2016 |
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
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GRASAS Y ACEITES |
Artículo | 2016 |
Phenolic profile of virgin olive oils with and without sensory defects: Oils with non-oxidative defects exhibit a considerable concentration of phenols
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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
Artículo | 2015 |
Characterization of Bioactive Compounds from Monovarietal Virgin Olive Oils: Relationship Between Phenolic Compounds-Antioxidant Capacities
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INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
Artículo | 2015 |
Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects
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TALANTA |
Artículo | 2014 |
Chemical characterization of organic and non-organic virgin olive oils
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OCL-OILSEEDS AND FATS CROPS AND LIPIDS |
Artículo | 2013 |
Authenticity of olive oil: Mapping and comparing official methods and promising alternatives
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FOOD RESEARCH INTERNATIONAL |
Capítulo | 2013 |
Chromatographic methodologies: Compounds for olive oil odor issues
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Handbook of Olive Oil: Analysis and Properties |
Capítulo | 2013 |
Chromatographic methodologies: Compounds for olive oil traceability issues
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Handbook of Olive Oil: Analysis and Properties |
Capítulo | 2013 |
Olive oil oxidation
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Handbook of Olive Oil: Analysis and Properties |
Artículo | 2012 |
Towards new analyses of aroma and volatiles to understand sensory perception of olive oil
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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
Ponencia | 2010 |
Iniciativa interdisciplinar y de enfoque transversal en la enseñanza de la química analítica
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ARS PHARMACEUTICA |
Capítulo | 2010 |
Olive and Olive Oil
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Handbook of Fruit and Vegetable Flavors |
Artículo | 2010 |
Resolución de casos prácticos en pequeños grupos en la enseñanza de la asignatura química general y analítica del grado en farmacia
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ARS PHARMACEUTICA |
Artículo | 2010 |
Traditional and new strategies in the primary prevention of eating disorders: a comparative study in Spanish adolescents
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INTERNATIONAL JOURNAL OF GENERAL MEDICINE |
Artículo | 2009 |
Analysis of eating attitudes in a sample of adolescents from Sevilla
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MEDICINA CLINICA |
Artículo | 2009 |
Eating behaviour and body image in a sample of adolescents from Sevilla
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NUTRICION HOSPITALARIA |
Artículo | 2009 |
Evaluation of alpha-tocopherol in virgin olive oil by a luminiscent method
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GRASAS Y ACEITES |
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
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EDUSFARM |
Artículo | 2009 |
Stepwise geographical traceability of virgin olive oils by chemical profiles using artificial neural network models
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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
Artículo | 2008 |
EAFP Annual Conference, 20-21 September 2007, Madrid, Spain
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Pharmacy Education : an International Journal for Pharmaceutical Education |
Artículo | 2008 |
Influencia de los estereotipos en la percepción de la obesidad
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NUTRICION HOSPITALARIA |
Artículo | 2008 |
Modificación de la metodología educativa para la mejora del aprendizaje del "análisis químico"
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Edusfarm. Revista d’Educació Superior en Farmàcia |
Artículo | 2008 |
Percepción de la obesidad en jóvenes universitarios y pacientes con trastornos de la conducta alimentaria
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NUTRICION HOSPITALARIA |
Artículo | 2008 |
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
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Meat Science |
Artículo | 2007 |
Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
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.
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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 |
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
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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
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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
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GRASAS Y ACEITES |
Artículo | 2006 |
Changes induced by UV radiation during virgin olive oil storage
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Artículo | 2006 |
Characterisation of 39 varietal virgin olive oils by their volatile compositions
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FOOD CHEMISTRY |
Resumen congreso | 2006 |
Diseño de un plan de innovación docente para la mejora del aprendizaje
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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
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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
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Ciência Rural |
Artículo | 2005 |
Comparative study of virgin olive oil sensory defects
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FOOD CHEMISTRY |
Artículo | 2004 |
Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
Capítulo | 2000 |
Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil
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Flavour and fragrance chemistry |
Capítulo | 2000 |
Detection of Defects in Virgin Olive Oil by Electronic Nose
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Flavour and fragrance chemistry |
Artículo | 2000 |
Detection of rancid defect in virgin olive oil by the electronic nose
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Artículo | 2000 |
Oil and fat classification by selected bands of near-infrared spectroscopy
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APPLIED SPECTROSCOPY |
Artículo | 2000 |
Sensory and chemical evaluation of winey-vinegary defect in virgin olive oils
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
Artículo | 1999 |
Effect of extraction conditions on sensory quality of virgin olive oil
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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
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GRASAS Y ACEITES |
Artículo | 1998 |
Analysis of volatiles from callus cultures of olive Olea europaea
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PHYTOCHEMISTRY |
Artículo | 1998 |
Characterization of olive ripeness by green aroma compounds of virgin olive oil
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Artículo | 1998 |
Oil and fat classification by FT-Raman spectroscopy
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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
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JOURNAL OF CHROMATOGRAPHY A |
Artículo | 1997 |
Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Artículo | 1997 |
Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Artículo | 1996 |
Detection of virgin olive oil adulteration by Fourier transform Raman spectroscopy
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Artículo | 1996 |
Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil
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FLAVOUR AND FRAGRANCE JOURNAL |
Artículo | 1996 |
Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel
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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
Artículo | 1996 |
Sensory authentication of European extra-virgin olive oil varieties by mathematical procedures
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
Artículo | 1995 |
Sensory wheels - a statistical technique for comparing qda panels - application to virgin olive oil
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
Artículo | 1995 |
Virgin olive oil aroma - relationship between volatile compounds and sensory attributes by chemometrics
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Artículo | 1994 |
Dynamic headspace gas-chromatographic method for determining volatiles in virgin olive oil
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JOURNAL OF CHROMATOGRAPHY A |
Artículo | 1994 |
Good control practices underlined by an online fuzzy control database
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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
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ANALYTICA CHIMICA ACTA |
Artículo | 1992 |
Técnicas de aislamiento y concentración de volátiles de aceites vegetales
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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.
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JOURNAL OF MOLECULAR STRUCTURE |