Lista de obras -

Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment.

artículo científico publicado en 2004

Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC.

artículo científico publicado en 2004

Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.

artículo científico publicado en 2010

Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy

scientific article published on 01 August 2005

Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy

artículo científico publicado en 2007

Detection of vinegary defect in virgin olive oils by metal oxide sensors.

artículo científico publicado en 2002

Does "best before" date embody extra-virgin olive oil freshness?

artículo científico publicado en 2014

Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy.

artículo científico publicado en 2009

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

scientific article published on 15 December 2020

Geographical traceability of virgin olive oils from south-western Spain by their multi-elemental composition.

artículo científico publicado en 2014

Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves.

artículo científico publicado en 2005

Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing

scientific article published on 08 February 2019

In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization.

artículo científico publicado en 2015

Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities

artículo científico publicado en 2006

Mapping brain activity induced by olfaction of virgin olive oil aroma.

artículo científico publicado en 2011

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

artículo científico publicado en 2020

PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" Incubation

artículo científico publicado en 2018

Principles, Performance, and Applications of Spectral Reconstitution (SR) in Quantitative Analysis of Oils by Fourier Transform Infrared Spectroscopy (FT-IR) ⬇️

artículo científico publicado el 1 de abril de 2013

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams ⬇️

artículo científico publicado el 20 de febrero de 2008

Research in Olive Oil: Challenges for the Near Future ⬇️

artículo científico publicado el 18 de noviembre de 2010

Sensor responses to fat food aroma: a comprehensive study of dry-cured ham typicality

artículo científico publicado en 2013

Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect

artículo científico publicado en 2017

Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content

artículo científico publicado en 2009

Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy

artículo científico publicado en 2013

Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

artículo científico publicado en 2014

Virgin olive oil quality classification combining neural network and MOS sensors.

artículo científico publicado en 2003

Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.

artículo científico publicado en 2013

Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant.

artículo científico publicado en 2006

Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils.

artículo científico publicado en 2007

Lista de obras de

Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment.

Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC.

Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.

Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy

Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy

Detection of vinegary defect in virgin olive oils by metal oxide sensors.

Does "best before" date embody extra-virgin olive oil freshness?

Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy.

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Geographical traceability of virgin olive oils from south-western Spain by their multi-elemental composition.

Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves.

Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing

In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization.

Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities

Mapping brain activity induced by olfaction of virgin olive oil aroma.

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" Incubation

Principles, Performance, and Applications of Spectral Reconstitution (SR) in Quantitative Analysis of Oils by Fourier Transform Infrared Spectroscopy (FT-IR) ⬇️

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams ⬇️

Research in Olive Oil: Challenges for the Near Future ⬇️

Sensor responses to fat food aroma: a comprehensive study of dry-cured ham typicality

Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect

Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content

Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy

Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

Virgin olive oil quality classification combining neural network and MOS sensors.

Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.

Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant.

Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils.