Lista de obras -

A New Patented System to Filter Cloudy Extra Virgin Olive Oil

A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil.

artículo científico publicado en 2014

A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil

scientific article published on 01 September 2006

A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

scientific article published on 19 March 2020

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

scientific article published on 20 May 2020

Analytical determination of polyphenols in olive oils

scientific article published on 01 June 2005

Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.

artículo científico publicado en 2008

CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC.

artículo científico publicado en 2008

Characterization of olive mill wastewater fractions treatment by integrated membrane process

artículo científico publicado en 2014

Characterization of virgin olive oils produced with autochthonous Galician varieties.

artículo científico publicado en 2016

Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

artículo científico publicado en 2013

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

artículo científico publicado en 2008

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

artículo científico publicado en 2008

Correlation Between Thermal Properties and Chemical Composition of Italian Virgin Olive Oils

article

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

article

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

article

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

artículo científico publicado en 2011

Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.

artículo científico publicado en 2008

Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil

Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.

artículo científico publicado en 2008

Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.

artículo científico publicado en 2010

Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils

scientific article published on 12 May 2007

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

artículo científico publicado en 2020

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

artículo científico publicado en 2020

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

artículo científico publicado en 2020

Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study

artículo científico publicado en 2020

How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance

artículo científico publicado en 2016

Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils

artículo científico publicado en 2018

Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry

artículo científico publicado en 2016

Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

artículo científico publicado en 2003

Methacrylate ester-based monolithic columns for nano-LC separation of tocopherols in vegetable oils.

artículo científico publicado en 2010

Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

article

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

article

Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.

artículo científico publicado en 2008

New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties ⬇️

artículo científico publicado el 3 de abril de 2012

Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review

artículo científico publicado en 2016

Olive oil enriched in lycopene from tomato by-product through a co-milling process

artículo científico publicado en 2015

Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends

artículo científico publicado en 2020

Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity

artículo científico publicado en 2020

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

artículo científico publicado en 2012

Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques

artículo científico publicado en 2005

Personality traits and gender influence liking and choice of food pungency

Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

artículo científico publicado en 2007

Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars

article

Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones

Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

artículo científico publicado en 2019

Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions

artículo científico publicado en 2006

Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques

artículo científico publicado en 2004

RETRACTED: Polar and apolar extra virgin olive oil and leaf extracts as a promising anti-inflammatory natural treatment for osteoarthritis

artículo científico publicado en 2017

Radical scavenging activities of peels and pulps from cv. Golden Delicious apples as related to their phenolic composition

artículo científico publicado en 2004

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

artículo científico publicado en 2016

Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regression

artículo científico publicado en 2009

Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection

artículo científico publicado en 2006

Rapid screening of fatty acid alkyl esters in olive oils by time domain reflectometry

artículo científico publicado en 2013

Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil

article published in 2007

Retraction notice to Polar and apolar extra virgin olive oil and leaf extracts as a promising anti-inflammatory natural treatment for osteoarthritis. ACTHIS_119_4 (2017) 407-416.

artículo científico publicado en 2018

Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils

artículo científico publicado en 2014

Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

artículo científico publicado en 2016

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

artículo científico publicado en 2009

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

artículo científico publicado en 2009

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

artículo científico publicado en 2020

The protective role of different green tea extracts after oxidative damage is related to their catechin composition

article

Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.

artículo científico publicado en 2009

Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields

artículo científico publicado en 2013

Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.

artículo científico publicado en 2011

Lista de obras de

A New Patented System to Filter Cloudy Extra Virgin Olive Oil

A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil.

A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil

A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Analytical determination of polyphenols in olive oils

Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.

CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC.

Characterization of olive mill wastewater fractions treatment by integrated membrane process

Characterization of virgin olive oils produced with autochthonous Galician varieties.

Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

Correlation Between Thermal Properties and Chemical Composition of Italian Virgin Olive Oils

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.

Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil

Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.

Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.

Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study

How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance

Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils

Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry

Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

Methacrylate ester-based monolithic columns for nano-LC separation of tocopherols in vegetable oils.

Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.

New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties ⬇️

Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review

Olive oil enriched in lycopene from tomato by-product through a co-milling process

Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends

Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques

Personality traits and gender influence liking and choice of food pungency

Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars

Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones

Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions

Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques

RETRACTED: Polar and apolar extra virgin olive oil and leaf extracts as a promising anti-inflammatory natural treatment for osteoarthritis

Radical scavenging activities of peels and pulps from cv. Golden Delicious apples as related to their phenolic composition

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regression

Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection

Rapid screening of fatty acid alkyl esters in olive oils by time domain reflectometry

Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil

Retraction notice to Polar and apolar extra virgin olive oil and leaf extracts as a promising anti-inflammatory natural treatment for osteoarthritis. ACTHIS_119_4 (2017) 407-416.

Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils

Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

The protective role of different green tea extracts after oxidative damage is related to their catechin composition

Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.

Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields

Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.