Perfil del autor: Aparicio Ruiz, Ramón
Datos institucionales
| Nombre | Aparicio Ruiz, Ramón |
| Departamento | Química Analítica |
| Área de conocimiento | Química Analítica |
| Categoría profesional | Profesor Ayudante Doctor |
| Correo electrónico | Solicitar |
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Estadísticas
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Nº publicaciones
20
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Nº visitas
3421
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Nº descargas
10555
| Publicaciones |
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Artículo
 Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
(MDPI, 2023)
The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible ... |
Artículo
Multianalyte analysis of volatile compounds in virgin olive oils using SPME-GC with FID or MS detection: results of an international interlaboratory validation
(Wiley-Blackwell, 2023)
The organoleptic assessment (Panel test) is the only procedure within the official methods for determining the quality of ... |
Artículo
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
(Multidisciplinary Digital Publishing Institute (MDPI), 2022)
Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of ... |
Trabajo Fin de Grado
Métodos analíticos en la detección del dopaje
(2022)
El dopaje consiste en el uso de sustancias por parte del deportista con el objetivo de mejorar el rendimiento físico. La ... |
Artículo
Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods
(Elsevier, 2022)
An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization of positive ... |
Artículo
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors
(MDPI, 2022)
A survey was launched to understand the current problems and sensitivities of the olive oil market through a series of ... |
Artículo
A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy
(Elsevier, 2022)
Virgin olive oil (VOO) stability needs to be controlled to guarantee that the oil keeps the quality declared on the label ... |
Trabajo Fin de Grado
Sistemas de envasado que preservan en el tiempo la composición química y organoléptica de los alimentos
(2021)
Mediante la elaboración de ésta revisión bibliográfica, se pretende llevar a cabo un estudio de los diferentes métodos de ... |
Artículo
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)
In the context of supporting the panel test in the classification of virgin olive oils, the qualitative and quantitative analysis ... |
Trabajo Fin de Grado
Pigmentos clorofilicos y carotenoides en AOV: Importancia de la pirofeofitina
(2021)
El presente trabajo trata de abordar un tema como es el aceite de oliva virgen y su composición de pigmentos. Estos ... |
Artículo
Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions
(MDPI, 2020)
The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take ... |
Artículo
Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation
(Multidisciplinary Digital Publishing Institute (MDPI), 2020)
Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of ... |
Artículo
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
(MDPI, 2020)
Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality ... |
Trabajo Fin de Grado
Determinación de compuestos del aceite de oliva virgen relacionados con enfermedades cancerígenas y neurodegenerativas
(2019)
El aceite de oliva virgen (AOV) es el zumo extraído del fruto del olivo, uno de los alimentos más populares y recomendados ... |
Artículo
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
(Elsevier, 2018)
The utility of volatile compounds to explain virgin olive oil aroma descriptors is fully accepted and demanded by the olive ... |
Artículo
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
(CSIC, 2017)
Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable ... |
Artículo
A study of the differences between trade standards inside and outside Europe
(Consejo Superior de Investigaciones Científicas (CSIC), 2017)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in ... |
Artículo
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)
Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in ... |
Artículo
Chemical characterization of organic and non-organic virgin olive oils
(EDP Sciences, 2014)
Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers ... |
Artículo
Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
(MDPI, 2013)
The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile ... |