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Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics

Food chemistry, 2017-09, Vol.230, p.108-116

2017

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Research in Olive Oil: Challenges for the Near Future

Journal of agricultural and food chemistry, 2010-12, Vol.58 (24), p.12569-12577

2010

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In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization

Journal of agricultural and food chemistry, 2015-05, Vol.63 (18), p.4509-4526

2015

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Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

Food chemistry, 2017-04, Vol.220, p.42-50

2017

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The overlaying oil type influences in vitro embryo production: differences in composition and compound transfer into incubation medium between oils

Scientific reports, 2017-09, Vol.7 (1), p.10505-10505, Article 10505

2017

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Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Molecules (Basel, Switzerland), 2020-04, Vol.25 (7), p.1686

2020

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

Molecules (Basel, Switzerland), 2013-04, Vol.18 (4), p.3927-3947

2013

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

Meat science, 2008-10, Vol.80 (2), p.315-325

2008

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Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds

Journal of agricultural and food chemistry, 2010-07, Vol.58 (14), p.8357-8364

2010

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

Journal of agricultural and food chemistry, 2017-05, Vol.65 (21), p.4314-4320

2017

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Comparative Study of Virgin Olive Oil Quality from Single Varieties Cultivated in Chile and Spain

Journal of agricultural and food chemistry, 2010-12, Vol.58 (24), p.12899-12905

2010

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Andalusian Protected Designations of Origin of Virgin Olive Oil: The Role of Chemical Composition in Their Authentication

European journal of lipid science and technology, 2019-03, Vol.121 (3), p.n/a

2019

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Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis

Food chemistry, 2019-03, Vol.276, p.782-789

2019

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

Foods, 2020-05, Vol.9 (5), p.657

2020

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Virgin olive oil - Chemical implications on quality and health

European journal of lipid science and technology, 2008-07, Vol.110 (7), p.602-607

2008

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Chemical changes of thermoxidized virgin olive oil determined by excitation–emission fluorescence spectroscopy (EEFS)

Food research international, 2012-01, Vol.45 (1), p.103-108

2012

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Towards new analyses of aroma and volatiles to understand sensory perception of olive oil

European journal of lipid science and technology, 2012-10, Vol.114 (10), p.1114-1125

2012

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Coupling MOS sensors and gas chromatography to interpret the sensor responses to complex food aroma: Application to virgin olive oil

Food chemistry, 2010-05, Vol.120 (2), p.572-579

2010

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Characterization of Virgin Olive Oils with Two Kinds of ‘Frostbitten Olives’ Sensory Defect

Journal of agricultural and food chemistry, 2016-07, Vol.64 (27), p.5590-5597

2016

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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, 2016-02, Vol.118 (2), p.299-307

2016

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Does “Best Before” Date Embody Extra-Virgin Olive Oil Freshness?

Journal of agricultural and food chemistry, 2014-01, Vol.62 (3), p.554-556

2014

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The Management of Irrigation and Potassium Fertilization to Mitigate the Effect of Light Frosts on the Phenolic and Volatile Compounds in Virgin Olive Oils

Antioxidants, 2024-05, Vol.13 (5), p.559

2024

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Mapping Brain Activity Induced by Olfaction of Virgin Olive Oil Aroma

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10200-10210

2011

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Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

Food Chemistry: X, 2023-10, Vol.19, p.100738-100738, Article 100738

2023

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

Talanta (Oxford), 2014-03, Vol.120, p.342-348

2014

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Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics

Research in Olive Oil: Challenges for the Near Future

In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization

Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

The overlaying oil type influences in vitro embryo production: differences in composition and compound transfer into incubation medium between oils

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

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

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

Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds

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

Comparative Study of Virgin Olive Oil Quality from Single Varieties Cultivated in Chile and Spain

Andalusian Protected Designations of Origin of Virgin Olive Oil: The Role of Chemical Composition in Their Authentication

Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis

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

Virgin olive oil - Chemical implications on quality and health

Chemical changes of thermoxidized virgin olive oil determined by excitation–emission fluorescence spectroscopy (EEFS)

Towards new analyses of aroma and volatiles to understand sensory perception of olive oil

Coupling MOS sensors and gas chromatography to interpret the sensor responses to complex food aroma: Application to virgin olive oil

Characterization of Virgin Olive Oils with Two Kinds of ‘Frostbitten Olives’ Sensory Defect

Phenolic profile of virgin olive oils with and without sensory defects: Oils with non‐oxidative defects exhibit a considerable concentration of phenols

Does “Best Before” Date Embody Extra-Virgin Olive Oil Freshness?

The Management of Irrigation and Potassium Fertilization to Mitigate the Effect of Light Frosts on the Phenolic and Volatile Compounds in Virgin Olive Oils

Mapping Brain Activity Induced by Olfaction of Virgin Olive Oil Aroma

Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

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

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