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Browsing by Author "Aparicio Ruiz, Ramón"
Now showing items 1-15 of 15
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Article
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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Article
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors
Aparicio Ruiz, Ramón; Tena Pajuelo, Noelia; García González, Diego L. (MDPI, 2022)A survey was launched to understand the current problems and sensitivities of the olive oil market through a series of ...
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Article
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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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; García-González, D. L.; Morales Millán, María Teresa; Lobo Prieto, A.; Romero, I. (Elsevier, 2018)The utility of volatile compounds to explain virgin olive oil aroma descriptors is fully accepted and demanded by the olive ...
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Final Degree Project
Determinación de compuestos del aceite de oliva virgen relacionados con enfermedades cancerígenas y neurodegenerativas
Salas Arias, Tania (2019)El aceite de oliva virgen (AOV) es el zumo extraído del fruto del olivo, uno de los alimentos más populares y recomendados ...
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Article
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
Díaz Montaña, Enrique Jacobo; Barbero López, María; Aparicio Ruiz, Ramón; Morales Millán, María Teresa (Multidisciplinary Digital Publishing Institute (MDPI), 2022)Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of ...
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Article
Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation
Aparicio Ruiz, Ramón; Barbieri, Sara; Toschi, Tullia Gallina; García González, Diego L. (Multidisciplinary Digital Publishing Institute (MDPI), 2020)Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of ...
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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; 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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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; Valli, Enrico; Aparicio Ruiz, Ramón; Ortiz Romero, Clemente; García González, Diego L.; Vichi, Stefania; Quintanilla-Casas, Beatriz; Tres Oliver, Alba; Bendini, Alessandra; Toschi, Tullia Gallina (Elsevier, 2021-05)In the context of supporting the panel test in the classification of virgin olive oils, the qualitative and quantitative analysis ...
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Final Degree Project
Pigmentos clorofilicos y carotenoides en AOV: Importancia de la pirofeofitina
Rivero Moreno, Juan Bautista (2021)El presente trabajo trata de abordar un tema como es el aceite de oliva virgen y su composición de pigmentos. Estos ...
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Article
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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Final Degree Project
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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Article
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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Article
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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Article
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 ...