idUS - Author profile: Aparicio Ruiz, Ramón

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Name	Aparicio Ruiz, Ramón
Department	Química Analítica
Knowledge area	Química Analítica
Professional category	Profesor Sustituto Interino
E-mail	Request

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Article 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 ...
Article 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 ...
Final Degree Project 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 ...
Article 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 ...
Article 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 ...
Article 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 ...
Article 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 ...
Article 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 ...
Article Sensors: From Biosensors to the Electronic Nose García-González, Diego Luis; Aparicio Ruiz, Ramón (Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2002-01-01) The recent advances in sensor devices have allowed the developing of new applications in many technological fields. ...
Article Proyecto SEXIA: Aspectos químicos y sensoriales de la caracterización del aceite de oliva virgen Aparicio Ruiz, Ramón (Editorial Agrícola Española, 1994-01-01) La caracterización de un alimento requiere la búsqueda de propiedades físico-químicas peculiares que le distingan de otro ...