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Journal of Agricultural and Food Chemistry|August 6, 2013
Rapid determination of olive oil oxidative stability and its major quality parameters using vis/NIR transmittance spectroscopyJosé A Cayuela Sánchez, Wenceslao Moreda, José M GarcíaJournal of Agricultural and Food Chemistry|July 26, 2002
Determination of esters of fatty acids with low molecular weight alcohols in olive oilsM Carmen Pérez-Camino, Wenceslao Moreda, Raquel Mateos, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 19, 2015
Saturated hydrocarbon content in olive fruits and crude olive pomace oilsRaquel B Gómez-Coca, María Del Carmen Pérez-Camino, Wenceslao MoredaFood Chemistry|June 25, 2013
On the glucoside analysis: simultaneous determination of free and esterified steryl glucosides in olive oil. Detailed analysis of standards as compulsory first stepRaquel B Gómez-Coca, María Del Carmen Pérez-Camino, Wenceslao MoredaFoods (Basel, Switzerland)|February 11, 2023
The Mineral Oil Hydrocarbon Paradox in Olive Pomace OilsRaquel B Gómez-Coca, María Del Carmen Pérez-Camino, Wenceslao MoredaFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 29, 2007
Sources of contamination by polycyclic aromatic hydrocarbons in Spanish virgin olive oilsRafael Rodríguez-Acuña, María Del Carmen Pérez-Camino, Arturo Cert, et al.Journal of Agricultural and Food Chemistry|July 7, 2005
Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matricesRaquel Mateos, Mariana Trujillo, M Carmen Pérez-Camino, et al.Journal of Agricultural and Food Chemistry|October 4, 2008
Polycyclic aromatic hydrocarbons in spanish olive oils: relationship between benzo(a)pyrene and total polycyclic aromatic hydrocarbon contentRafael Rodríguez-Acuña, María del Carmen Pérez-Camino, Arturo Cert, et al.Foods (Basel, Switzerland)|July 29, 2020
Pyropheophytin a in Soft Deodorized Olive OilsRaquel B Gómez-Coca, Mahmoud Alassi, Wenceslao Moreda, et al.Journal of Agricultural and Food Chemistry|July 23, 2008
Alkyl esters of fatty acids a useful tool to detect soft deodorized olive oilsMaría del Carmen Pérez-Camino, Arturo Cert, Ana Romero-Segura, et al.Pageof 3