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Reduced tillage as an alternative to no-tillage under Mediterranean conditions: A case study

Soil & tillage research, 2014-07, Vol.140, p.40-47

2014

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Characterization and quantification of 4-methylsterols and 4,4-dimethylsterols from Iberian pig subcutaneous fat by gas chromatography–mass spectrometry and gas chromatography–flame ionization detector and their use to authenticate the fattening systems

Talanta (Oxford), 2013-03, Vol.106, p.14-19

2013

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Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection

Journal of agricultural and food chemistry, 2001-05, Vol.49 (5), p.2185-2192

2001

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Characterization of Walnut Oils (Juglans regia L.) from Asturias, Spain

Journal of the American Oil Chemists' Society, 2010-12, Vol.87 (12), p.1469-1474

2010

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Analysis of volatile compounds from Iberian hams: a review

Grasas y aceites (Sevilla), 2012-10, Vol.63 (4), p.432-454

2012

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Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat

Analytical & bioanalytical chemistry (Print), 2011-02, Vol.399 (6), p.2115-2122

2011

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HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters

Food chemistry, 2001-04, Vol.73 (1), p.93-101

2001

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Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain

Grasas y aceites (Sevilla), 2015, Vol.66 (3), p.e085-e085

2015

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Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

Grasas y aceites (Sevilla), 2016-12, Vol.67 (4), p.166-e166

2016

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Characterization of Berry and Currant Seed Oils from Asturias, Spain

International journal of food properties, 2014-01, Vol.17 (1), p.77-85

2014

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Determination of the arabica/robusta composition of roasted coffee according to their sterolic content

Analyst (London), 1999, Vol.124 (7), p.999-1002

1999

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Characterization of apple seed oil with Denomination of Origin from Asturias, Spain

Grasas y aceites (Sevilla), 2014-06, Vol.65 (2), p.e027-e027

2014

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Authentication of fattening diet of Iberian pig according to their triacylglycerols profile from subcutaneous fat

Analytica chimica acta, 2007-07, Vol.596 (2), p.319-324

2007

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Authentication of Quercus Species According to Their n-Alkanes Profile by Off-Line Combination of High-Performance Liquid Chromatography and Gas Chromatography

Food analytical methods, 2015-08, Vol.8 (7), p.1710-1717

2015

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Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Grasas y aceites (Sevilla), 2014-10, Vol.65 (4), p.e045-e045

2014

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Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Grasas y aceites (Sevilla), 2013-01, Vol.64 (1), p.7-14

2013

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Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

Grasas y aceites (Sevilla), 2013-04, Vol.64 (3), p.250-263

2013

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Application of artificial neural networks to determine the authentication of fattening diets of Iberian pigs according to their triacylglycerol profiles

Grasas y aceites (Sevilla), 2013-01, Vol.64 (2), p.127-137

2013

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Characterization and quantification of the hydrocarbons fraction of the subcutaneous fresh fat of Iberian pig by off-line combination of high performance liquid chromatography and gas chromatography

Journal of Chromatography A, 2006-08, Vol.1123 (1), p.82-91

2006

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Acorn (Quercus spp.) fruit lipids: saponifiable and unsaponifiable fractions: a detailed study

Journal of the American Oil Chemists' Society, 2004-05, Vol.81 (5), p.447-453

2004

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Technical position on milk and its derivatives in adult health and disease from the Asociación Mexicana de Gastroenterología and the Asociación Mexicana de Gerontología y Geriatría

Revista de Gastroenterología de México (English Edition), 2019-07, Vol.84 (3), p.357-371

2019

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Multivariate Characterization of the Fatty Acid Profile of Spanish Cookies and Bakery Products

Journal of agricultural and food chemistry, 2003-01, Vol.51 (1), p.134-139

2003

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Fatty acid profiles as discriminant parameters for coffee varieties differentiation

Talanta (Oxford), 2001-04, Vol.54 (2), p.291-297

2001

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Recomendaciones para la aplicación de algunos métodos analíticos incluídos en el reglamento CEE 2568/91 relativo a las características de los aceites de oliva y de orujo de oliva

Grasas y aceites (Sevilla), 1994-12, Vol.45 (6), p.395-401

1994

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Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas

Grasas y aceites (Sevilla), 2004-09, Vol.55 (3), p.227-232

2004

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Reduced tillage as an alternative to no-tillage under Mediterranean conditions: A case study

Characterization and quantification of 4-methylsterols and 4,4-dimethylsterols from Iberian pig subcutaneous fat by gas chromatography–mass spectrometry and gas chromatography–flame ionization detector and their use to authenticate the fattening systems

Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection

Characterization of Walnut Oils (Juglans regia L.) from Asturias, Spain

Analysis of volatile compounds from Iberian hams: a review

Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat

HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters

Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain

Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

Characterization of Berry and Currant Seed Oils from Asturias, Spain

Determination of the arabica/robusta composition of roasted coffee according to their sterolic content

Characterization of apple seed oil with Denomination of Origin from Asturias, Spain

Authentication of fattening diet of Iberian pig according to their triacylglycerols profile from subcutaneous fat

Authentication of Quercus Species According to Their n-Alkanes Profile by Off-Line Combination of High-Performance Liquid Chromatography and Gas Chromatography

Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

Application of artificial neural networks to determine the authentication of fattening diets of Iberian pigs according to their triacylglycerol profiles

Characterization and quantification of the hydrocarbons fraction of the subcutaneous fresh fat of Iberian pig by off-line combination of high performance liquid chromatography and gas chromatography

Acorn (Quercus spp.) fruit lipids: saponifiable and unsaponifiable fractions: a detailed study

Technical position on milk and its derivatives in adult health and disease from the Asociación Mexicana de Gastroenterología and the Asociación Mexicana de Gerontología y Geriatría

Multivariate Characterization of the Fatty Acid Profile of Spanish Cookies and Bakery Products

Fatty acid profiles as discriminant parameters for coffee varieties differentiation

Recomendaciones para la aplicación de algunos métodos analíticos incluídos en el reglamento CEE 2568/91 relativo a las características de los aceites de oliva y de orujo de oliva

Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas

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