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Listar por autor "García-González, Diego Luis"
Mostrando ítems 1-18 de 18
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Artículo
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
Vivancos García, Jorge; Tena Pajuelo, Noelia; Morales Millán, María Teresa; Aparicio López, Ramón; García-González, Diego Luis (CSIC, 2016)Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input ...
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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)The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in ...
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A viability study of C–O isotope fingerprint for different geographical provenances of Spanish wine vinegars
Ortiz Romero, Clemente; Ríos-Reina, Rocío; Morales Gómez, María Lourdes; García-González, Diego Luis; Callejón Fernández, Raquel María (Springer Nature, 2018)Wine vinegar is an increasingly appreciated product in Europe and some high-quality vinegars have been certified with ...
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ATR-FTIR as a potential tool for controlling high quality vinegar categories
Ríos-Reina, Rocío; Callejón Fernández, Raquel María; Oliver Pozo, Celia; Amigo Rubio, José Manuel; García-González, Diego Luis (Elsevier BV, 2017)Characterization of wine vinegars qualified with a Protected Designation of Origin (PDO) is crucial to certify their quality ...
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Tesis Doctoral
Caracterización espectroscópica y aromática de vinagres españoles con denominación de origen protegida
Ríos-Reina, Rocío (2019-10-07) -
Artículo
Chemical characterization of organic and non-organic virgin olive oils
García-González, Diego Luis; Aparicio Ruiz, Ramón; Morales Millán, María Teresa (EDP Sciences, 2014)Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers ...
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Competence Assessment: a Measurement System for the Subject “Applied Analytical Chemistry” of the Pharmacy Degree
Morales Millán, María Teresa; Martín Bueno, Julia; Romero del Río, Inmaculada; Hernanz Vila, María Dolores; Herrador Morillo, Ángeles; Montaña González, María Teresa; Galán Alfonso, Guillermina; Navas Sánchez, María José; Jiménez Moreno, Ana María; Orta Cuevas, María del Mar; García-González, Diego Luis; García Asuero, Agustín (Universidad Nacional Autónoma de México, 2019)The current university environment is characterised by the implementation of an education system focused on competence-based ...
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Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile
García-González, Diego Luis; Tena Pajuelo, Noelia; Aparicio López, Ramón (Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2009) -
Tesis Doctoral
Evaluación de indicadores de la calidad del aceite de oliva virgen: fortalezas, debilidades y oportunidades
Romero del Río, Inmaculada (2015-12-17)The quality of virgin olive oil (VOO) is evaluated by physical-chemical parameters together with a sensory assessment ...
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Artículo
Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
García-González, Diego Luis; Viera, María; Tena Pajuelo, Noelia; Aparicio López, Ramón (Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2007)Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between ...
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Artículo
Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation
Lobo Prieto, Ana; Tena Pajuelo, Noelia; Aparicio Ruiz, Ramón; Morales Millán, María Teresa; García-González, Diego Luis (American Chemical Society, 2023-10)The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of ...
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Artículo
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)The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take ...
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Multianalyte analysis of volatile compounds in virgin olive oils using SPME-GC with FID or MS detection: results of an international interlaboratory validation
García-González, Diego Luis; Casadei, Enrico; Aparicio Ruiz, Ramón; Ortiz Romero, Clemente; Valli, Enrico; Brereton, Paul; Koidis, Anastasios; Korytkowska, Martyna; Servili, Maurizio; Gallina Toschi, Tullia (Wiley-Blackwell, 2023)The organoleptic assessment (Panel test) is the only procedure within the official methods for determining the quality of ...
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Artículo
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)Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable ...
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Sensors: From Biosensors to the Electronic Nose
García-González, Diego Luis; Aparicio López, Ramón (Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2002)The recent advances in sensor devices have allowed the developing of new applications in many technological fields. ...
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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 ...