Universidad de Murcia-ko ikertzaileekin lankidetzan egindako argitalpenak (10)

2023

  1. Instrumental Techniques to Classify Olive Oils according to Their Quality

    Critical Reviews in Analytical Chemistry, Vol. 53, Núm. 1, pp. 139-160

2021

  1. Exploration of the potential of different analytical techniques to authenticate organic vs. conventional olives and olive oils from two varieties using untargeted fingerprinting approaches

    Food Control, Vol. 124

  2. Portable raman spectrometer as a screening tool for characterization of iberian dry-cured ham

    Foods, Vol. 10, Núm. 6

2020

  1. Antibacterial effect of chitosan–gold nanoparticles and computational modeling of the interaction between chitosan and a lipid bilayer model

    Nanomaterials, Vol. 10, Núm. 12, pp. 1-18

  2. Headspace gas chromatography coupled to mass spectrometry and ion mobility spectrometry: Classification of virgin olive oils as a study case

    Foods, Vol. 9, Núm. 9

  3. Quality authentication of virgin olive oils using orthogonal techniques and chemometrics based on individual and high-level data fusion information

    Talanta, Vol. 219

2019

  1. A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS

    Food Chemistry, Vol. 288, pp. 315-324

  2. Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS

    Meat Science, Vol. 152, pp. 146-154

  3. Use of whole electrophoretic profile and chemometric tools for the differentiation of three olive oil qualities

    Talanta, Vol. 197, pp. 175-180

2018

  1. Innovative coupling of supercritical fluid extraction with ion mobility spectrometry

    Talanta, Vol. 188, pp. 637-643