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Chromatographic analysis of minor constituents in vegetable oils

Journal of Chromatography A, 2000-06, Vol.881 (1), p.131-148

2000

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Olive Anthracnose and its effect on oil quality

Grasas y aceites (Sevilla), 2014-06, Vol.65 (2), p.e028-e028

2014

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Chemical characterization of commercial and single-variety avocado oils

Grasas y aceites (Sevilla), 2018-04, Vol.69 (2), p.256-e256

2018

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Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment

Food chemistry, 2012-12, Vol.135 (3), p.1205-1209

2012

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Gas and liquid chromatography of hydrocarbons in edible vegetable oils

Journal of Chromatography A, 2001-11, Vol.936 (1), p.159-171

2001

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Markers of quality and genuineness of commercial extra virgin sacha inchi oils

Grasas y aceites (Sevilla), 2016-12, Vol.67 (4), p.169-e169

2016

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Determination of saturated aliphatic hydrocarbons in vegetable oils

Grasas y aceites (Sevilla), 2016-04, Vol.67 (2), p.e127-e127

2016

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Waxy fraction containing long-chain aliphatic aldehydes in virgin olive oils

Food chemistry, 2012-06, Vol.132 (3), p.1451-1456

2012

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Simultaneous determination of long-chain aliphatic aldehydes and waxes in olive oils

Journal of Chromatography A, 2003-01, Vol.983 (1), p.283-288

2003

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Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils

Journal of agricultural and food chemistry, 2001-02, Vol.49 (2), p.699-704

2001

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New method of stationary phase preparation for silver ion column chromatography:: Application to the isolation of steroidal hydrocarbons in vegetable oils

Journal of Chromatography A, 1998-10, Vol.823 (1), p.291-297

1998

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La Antracnosis del olivo y su efecto en la calidad del aceite

Grasas y aceites (Sevilla), 2014-06, Vol.65 (2), p.e028

2014

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Improved method for the determination of triacylglycerols in olive oils by high performance liquid chromatography

Grasas y aceites (Sevilla), 2003-06, Vol.54 (2), p.175-179

2003

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Sensory defects of virgin olive oil from a microbiological perspective

Trends in food science & technology, 2015-06, Vol.43 (2), p.227-235

2015

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Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6740-6744

2008

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Algorithms for the detection of hazelnut oil in olive oil

Grasas y aceites (Sevilla), 2000-06, Vol.51 (3), p.143-149

2000

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Methods of preparation of fatty acid methyl esters (FAME). Statistical assessment of the precision characteristics from a collaborative trial

Grasas y aceites (Sevilla), 2000-12, Vol.51 (6), p.447-456

2000

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New method of stationary phase preparation for silver ion column chromatography

Journal of Chromatography A, 1998-10, Vol.823 (1-2), p.291-297

1998

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Relationships between Oxidative Stability, Triacylglycerol Composition, and Antioxidant Content in Olive Oil Matrices

Journal of agricultural and food chemistry, 2005-07, Vol.53 (14), p.5766-5771

2005

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Sources of contamination by polycyclic aromatic hydrocarbons in Spanish virgin olive oils

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2008, Vol.25 (1), p.115-122

2008

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Detection of squalene in alpha-fetoprotein and fetal serum albumin from bovine

Journal of Protein Chemistry, 2001-01, Vol.20 (1), p.19-23

2001

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Determination of Esters of Fatty Acids with Low Molecular Weight Alcohols in Olive Oils

Journal of agricultural and food chemistry, 2002-07, Vol.50 (16), p.4721-4725

2002

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Determination of high molecular mass polycyclic aromatic hydrocarbons in refined olive pomace and other vegetable oils

Journal of the science of food and agriculture, 2004-10, Vol.84 (13), p.1759-1764

2004

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Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation

Journal of agricultural and food chemistry, 1996, Vol.44 (12), p.3930-3934

1996

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Determinación de algunos parámetros de pureza en aceites de oliva. Resultados de un estudio colaborativo

Grasas y aceites (Sevilla), 1995-10, Vol.46 (4-5), p.279-284

1995

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Chromatographic analysis of minor constituents in vegetable oils

Olive Anthracnose and its effect on oil quality

Chemical characterization of commercial and single-variety avocado oils

Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment

Gas and liquid chromatography of hydrocarbons in edible vegetable oils

Markers of quality and genuineness of commercial extra virgin sacha inchi oils

Determination of saturated aliphatic hydrocarbons in vegetable oils

Waxy fraction containing long-chain aliphatic aldehydes in virgin olive oils

Simultaneous determination of long-chain aliphatic aldehydes and waxes in olive oils

Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils

New method of stationary phase preparation for silver ion column chromatography:: Application to the isolation of steroidal hydrocarbons in vegetable oils

La Antracnosis del olivo y su efecto en la calidad del aceite

Improved method for the determination of triacylglycerols in olive oils by high performance liquid chromatography

Sensory defects of virgin olive oil from a microbiological perspective

Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils

Algorithms for the detection of hazelnut oil in olive oil

Methods of preparation of fatty acid methyl esters (FAME). Statistical assessment of the precision characteristics from a collaborative trial

New method of stationary phase preparation for silver ion column chromatography

Relationships between Oxidative Stability, Triacylglycerol Composition, and Antioxidant Content in Olive Oil Matrices

Sources of contamination by polycyclic aromatic hydrocarbons in Spanish virgin olive oils

Detection of squalene in alpha-fetoprotein and fetal serum albumin from bovine

Determination of Esters of Fatty Acids with Low Molecular Weight Alcohols in Olive Oils

Determination of high molecular mass polycyclic aromatic hydrocarbons in refined olive pomace and other vegetable oils

Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation

Determinación de algunos parámetros de pureza en aceites de oliva. Resultados de un estudio colaborativo

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