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Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes

Foodborne pathogens and disease, 2015-01, Vol.12 (1), p.32-38

2015

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Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches

Talanta (Oxford), 2012-01, Vol.88, p.456-462

2012

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A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction

Food research international, 2019-09, Vol.123, p.298-310

2019

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Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

European journal of lipid science and technology, 2021-09, Vol.123 (9), p.n/a

2021

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Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

Food science & technology, 2022-01, Vol.154, p.112785, Article 112785

2022

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Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis

Journal of Chromatography A, 2010-06, Vol.1217 (26), p.4422-4429

2010

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Melatonin is formed during winemaking at safe levels of biogenic amines

Food and chemical toxicology, 2013-07, Vol.57, p.140-146

2013

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Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis

Food research international, 2018-03, Vol.105, p.880-896

2018

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Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils

Foods, 2022-09, Vol.11 (19), p.3004

2022

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Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases

Antioxidants, 2021-05, Vol.10 (6), p.843

2021

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VinegarScan: A Computer Tool Based on Ultraviolet Spectroscopy for a Rapid Authentication of Wine Vinegars

Chemosensors, 2021-11, Vol.9 (11), p.296

2021

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Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace

Foods, 2020-06, Vol.9 (6), p.748

2020

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Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars

Talanta (Oxford), 2019-06, Vol.198, p.560-572

2019

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Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity

Food research international, 2023-11, Vol.173, p.113320-113320, Article 113320

2023

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Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a

2017

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The smartphone as an economical and reliable tool for monitoring the browning process in sparkling wine

Computers and electronics in agriculture, 2017-09, Vol.141, p.248-254

2017

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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

American journal of enology and viticulture, 2012-09, Vol.63 (3), p.301-312

2012

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A viability study of C–O isotope fingerprint for different geographical provenances of Spanish wine vinegars

European food research & technology, 2018-07, Vol.244 (7), p.1159-1167

2018

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Spectralprint techniques for wine and vinegar characterization, authentication and quality control: Advances and projections

TrAC, Trends in analytical chemistry (Regular ed.), 2021-01, Vol.134, p.116121, Article 116121

2021

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Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon

International journal of food science & technology, 2015-01, Vol.50 (1), p.48-54

2015

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Usefulness of excitation-emission fluorescence spectralprint combined with chemometrics for authentication of PDO fortified wines

Microchemical journal, 2024-04, Vol.199, p.110067, Article 110067

2024

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ATR-FTIR as a potential tool for controlling high quality vinegar categories

Food control, 2017-08, Vol.78, p.230-237

2017

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Menús ofertados en centros de educación infantil de Sevilla: adecuación a criterios nutricionales y a las recomendaciones dietéticas

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2016-06, Vol.33 (3), p.277-677

2016

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Author's Perspectives on Their Highly Cited Papers Published in Foodborne Pathogens and Disease

Foodborne pathogens and disease, 2018-01, Vol.15 (1), p.3-10

2018

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Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile: Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.e12787

2017

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Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes

Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches

A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction

Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis

Melatonin is formed during winemaking at safe levels of biogenic amines

Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis

Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils

Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases

VinegarScan: A Computer Tool Based on Ultraviolet Spectroscopy for a Rapid Authentication of Wine Vinegars

Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace

Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars

Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

The smartphone as an economical and reliable tool for monitoring the browning process in sparkling wine

Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

A viability study of C–O isotope fingerprint for different geographical provenances of Spanish wine vinegars

Spectralprint techniques for wine and vinegar characterization, authentication and quality control: Advances and projections

Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon

Usefulness of excitation-emission fluorescence spectralprint combined with chemometrics for authentication of PDO fortified wines

ATR-FTIR as a potential tool for controlling high quality vinegar categories

Menús ofertados en centros de educación infantil de Sevilla: adecuación a criterios nutricionales y a las recomendaciones dietéticas

Author's Perspectives on Their Highly Cited Papers Published in Foodborne Pathogens and Disease

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile: Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée

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