idUS - Author profile: Aparicio Ruiz, Ramón

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

No. publications
19
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2971
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8615

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Publications
Article Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile Díaz Montaña, Enrique Jacobo; Díaz Montaña, Enrique Jacobo; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; Morales Millán, María Teresa (MDPI, 2023-01-01) The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible ...
Article Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties? Díaz Montaña, Enrique Jacobo; Díaz Montaña, Enrique Jacobo; Barbero López, María; Barbero López, María; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; 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 ...
Final Degree Project Métodos analíticos en la detección del dopaje Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Crespo Perea, Juan Antonio; Crespo Perea, Juan Antonio (2022-01-01) El dopaje consiste en el uso de sustancias por parte del deportista con el objetivo de mejorar el rendimiento físico. La ...
Article Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods Ríos-Reina, Rocío; Ríos-Reina, Rocío; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; Morales Millán, María Teresa; García González, Diego L.; García González, Diego L. (Elsevier, 2022-01-01) An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization of positive ...
Article An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Tena Pajuelo, Noelia; Tena Pajuelo, Noelia; García González, Diego L.; 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 ...
Article A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy Lobo Prieto, Ana; Lobo Prieto, Ana; Tena Pajuelo, Noelia; Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; Morales Millán, María Teresa; García González, Diego L.; García González, Diego L. (Elsevier, 2022-01-01) Virgin olive oil (VOO) stability needs to be controlled to guarantee that the oil keeps the quality declared on the label ...
Final Degree Project Sistemas de envasado que preservan en el tiempo la composición química y organoléptica de los alimentos Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Engelmo Durán, Mª Esperanza; 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 ...
Article 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; Casadei, Enrico; Valli, Enrico; Valli, Enrico; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Ortiz Romero, Clemente; Ortiz Romero, Clemente; García González, Diego L.; García González, Diego L.; Vichi, Stefania; Vichi, Stefania; Quintanilla-Casas, Beatriz; Quintanilla-Casas, Beatriz; Tres Oliver, Alba; Tres Oliver, Alba; Bendini, Alessandra; Bendini, Alessandra; Toschi, Tullia Gallina; 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 Pigmentos clorofilicos y carotenoides en AOV: Importancia de la pirofeofitina Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Rivero Moreno, Juan Bautista; 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 ...
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; Lobo Prieto, Ana; Tena Pajuelo, Noelia; Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; García-González, Diego Luis; García-González, Diego Luis; Sikorska, Ewa; 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 Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Barbieri, Sara; Barbieri, Sara; Toschi, Tullia Gallina; Toschi, Tullia Gallina; García González, Diego L.; 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 ...
Article Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective Lobo Prieto, Ana; Lobo Prieto, Ana; Tena Pajuelo, Noelia; Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; Morales Millán, María Teresa; García-González, Diego Luis; 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; Aparicio Ruiz, Ramón; Salas Arias, Tania; 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 Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; García-González, D. L.; García-González, D. L.; Morales Millán, María Teresa; Morales Millán, María Teresa; Lobo Prieto, A.; Lobo Prieto, A.; Romero, I.; 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 ...
Article Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Tena Pajuelo, Noelia; Tena Pajuelo, Noelia; Romero del Río, Inmaculada; Romero del Río, Inmaculada; García-González, Diego Luis; García-González, Diego Luis; Morales Millán, María Teresa; 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 A study of the differences between trade standards inside and outside Europe García-González, Diego Luis; García-González, Diego Luis; Tena Pajuelo, Noelia; Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; Morales Millán, María Teresa; Romero del Río, Inmaculada; Romero del Río, Inmaculada; Aparicio López, Ramón; 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 Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR Tena Pajuelo, Noelia; Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; García-González, Diego Luis; 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 Chemical characterization of organic and non-organic virgin olive oils García-González, Diego Luis; García-González, Diego Luis; Aparicio Ruiz, Ramón; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; 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 Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods García-González, Diego Luis; García-González, Diego Luis; Aparicio López, Ramón; Aparicio López, Ramón; Aparicio Ruiz, 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 ...