Author profile: Aparicio Ruiz, Ramón
Data
Name | Aparicio Ruiz, Ramón |
Department | Química Analítica |
Knowledge area | Química Analítica |
Professional category | Profesor Ayudante Doctor |
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Statistics
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Items
15
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1775
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3664
Publications |
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Article
![]() Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
(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 ... |
Article
![]() An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors
(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
![]() Sistemas de envasado que preservan en el tiempo la composición química y organoléptica de los alimentos
(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
(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
(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
(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
(MDPI, 2020-01-01)
Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality ... |
Article
![]() Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation
(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
![]() Determinación de compuestos del aceite de oliva virgen relacionados con enfermedades cancerígenas y neurodegenerativas
(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
(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
![]() A study of the differences between trade standards inside and outside Europe
(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
(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
(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
(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
(MDPI, 2013-01-01)
The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile ... |