Data

NameAparicio Ruiz, Ramón
DepartmentQuímica Analítica
Knowledge areaQuímica Analítica
Professional categoryProfesor Ayudante Doctor
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  Statistics

  • Items

    15

  • Visits

    1775

  • Downloads

    3664

  Publications

 

Article
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Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?

Díaz Montaña, Enrique Jacobo; Barbero López, María; Aparicio Ruiz, Ramón; Morales Millán, María Teresa (Multidisciplinary Digital Publishing Institute (MDPI), 2022-01-01)
Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of ...
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An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors

Aparicio Ruiz, Ramón; Tena Pajuelo, Noelia; García González, Diego L. (MDPI, 2022-01-01)
A survey was launched to understand the current problems and sensitivities of the olive oil market through a series of ...
Final Degree Project
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Sistemas de envasado que preservan en el tiempo la composición química y organoléptica de los alimentos

Aparicio Ruiz, Ramón; Engelmo Durán, Mª Esperanza (2021-07-01)
Mediante la elaboración de ésta revisión bibliográfica, se pretende llevar a cabo un estudio de los diferentes métodos de ...
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Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils

Casadei, Enrico; Valli, Enrico; Aparicio Ruiz, Ramón; Ortiz Romero, Clemente; García González, Diego L.; Vichi, Stefania; Quintanilla-Casas, Beatriz; Tres Oliver, Alba; Bendini, Alessandra; Toschi, Tullia Gallina (Elsevier, 2021-05-01)
In the context of supporting the panel test in the classification of virgin olive oils, the qualitative and quantitative analysis ...
Final Degree Project
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Pigmentos clorofilicos y carotenoides en AOV: Importancia de la pirofeofitina

Aparicio Ruiz, Ramón; Rivero Moreno, Juan Bautista (2021-01-01)
El presente trabajo trata de abordar un tema como es el aceite de oliva virgen y su composición de pigmentos. Estos ...
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Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

Lobo Prieto, Ana; Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; García-González, Diego Luis; Sikorska, Ewa (MDPI, 2020-12-01)
The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take ...
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Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Lobo Prieto, Ana; Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; García-González, Diego Luis (MDPI, 2020-01-01)
Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality ...
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Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation

Aparicio Ruiz, Ramón; Barbieri, Sara; Toschi, Tullia Gallina; García González, Diego L. (Multidisciplinary Digital Publishing Institute (MDPI), 2020-01-01)
Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of ...
Final Degree Project
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Determinación de compuestos del aceite de oliva virgen relacionados con enfermedades cancerígenas y neurodegenerativas

Aparicio Ruiz, Ramón; Salas Arias, Tania (2019-01-01)
El aceite de oliva virgen (AOV) es el zumo extraído del fruto del olivo, uno de los alimentos más populares y recomendados ...
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Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS

Aparicio Ruiz, Ramón; García-González, D. L.; Morales Millán, María Teresa; Lobo Prieto, A.; Romero, I. (Elsevier, 2018-01-01)
The utility of volatile compounds to explain virgin olive oil aroma descriptors is fully accepted and demanded by the olive ...
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A study of the differences between trade standards inside and outside Europe

García-González, Diego Luis; Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; Romero del Río, Inmaculada; Aparicio López, Ramón (Consejo Superior de Investigaciones Científicas (CSIC), 2017-01-01)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in ...
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Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

Aparicio Ruiz, Ramón; Tena Pajuelo, Noelia; Romero del Río, Inmaculada; García-González, Diego Luis; Morales Millán, María Teresa (CSIC, 2017-01-01)
Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable ...
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Chemical characterization of organic and non-organic virgin olive oils

García-González, Diego Luis; Aparicio Ruiz, Ramón; Morales Millán, María Teresa (EDP Sciences, 2014-01-01)
Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers ...
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Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR

Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; García-González, Diego Luis (CSIC. Consejo Superior de Investigaciones Científicas: Instituto de la Grasa, 2014-01-01)
Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in ...
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Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

García-González, Diego Luis; Aparicio López, Ramón; Aparicio Ruiz, Ramón (MDPI, 2013-01-01)
The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile ...