Showing results (11-20 of 22) with videos related to
Sort By:
Pageof 3
Foods (Basel, Switzerland)|April 12, 2022
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved ActorsRamón Aparicio-Ruiz, Noelia Tena, Diego L García-GonzálezJournal of Agricultural and Food Chemistry|March 12, 2013
Time course analysis of fractionated thermoxidized virgin olive oil by FTIR spectroscopyNoelia Tena, Ramón Aparicio-Ruiz, Diego L García-GonzálezJournal of Agricultural and Food Chemistry|August 22, 2007
Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oilsNoelia Tena, Aida Lazzez, Ramón Aparicio-Ruiz, et al.Talanta|January 29, 2014
Sensor responses to fat food aroma: a comprehensive study of dry-cured ham typicalityDiego L García-González, Noelia Tena, Ramón Aparicio-Ruiz, et al.Meat Science|November 9, 2011
Relationship between sensory attributes and volatile compounds qualifying dry-cured hamsDiego L García-González, Noelia Tena, Ramón Aparicio-Ruiz, et al.Foods (Basel, Switzerland)|December 16, 2020
Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market ConditionsAna Lobo-Prieto, Noelia Tena, Ramón Aparicio-Ruiz, et al.Journal of Agricultural and Food Chemistry|April 21, 2015
In-depth assessment of analytical methods for olive oil purity, safety, and quality characterizationNoelia Tena, Selina C Wang, Ramón Aparicio-Ruiz, et al.Journal of Agricultural and Food Chemistry|October 11, 2023
Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell IncubationAna Lobo-Prieto, Noelia Tena, Ramón Aparicio-Ruiz, et al.Molecules (Basel, Switzerland)|April 11, 2020
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric PerspectiveAna Lobo-Prieto, Noelia Tena, Ramón Aparicio-Ruiz, et al.Food Chemistry|June 9, 2019
Real time monitoring of the combined effect of chlorophyll content and light filtering packaging on virgin olive oil photo-stability using mesh cell-FTIR spectroscopyDimitrios Trypidis, Diego Luis García-González, Ana Lobo-Prieto, et al.Pageof 3