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Sistemas de envasado que preservan en el tiempo la composición química y organoléptica de los alimentos
Engelmo Durán, Mª Esperanza (2021-07)Mediante la elaboración de ésta revisión bibliográfica, se pretende llevar a cabo un estudio de los diferentes métodos ...
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Artículo
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)Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality ...
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Artículo
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)Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in ...
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Artículo
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)The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile ...