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María
José Navas, Ana
María Jiménez-Moreno, Julia
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María
José Navas, Ana
María Jiménez-Moreno, Julia
Martín Bueno, Purificación Sáez-Plaza & AgustinG. Asuero. (2012) Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part III: An Introduction to Sample Preparation and Extraction. Critical Reviews in Analytical Chemistry 42:4, pages 284-312.
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Julia
Martín Bueno, Purificación Sáez-Plaza, Fernando Ramos-Escudero, Ana
Maria Jiménez, Roseane Fett & AgustinG. Asuero. (2012) Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins. Critical Reviews in Analytical Chemistry 42:2, pages 126-151.
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Julia
Martín Bueno, Fernando Ramos-Escudero, Purificación Sáez-Plaza, Ana
María Muñoz, María José Navas & AgustinG. Asuero. (2012) Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part I: General Considerations Concerning Polyphenols and Flavonoids. Critical Reviews in Analytical Chemistry 42:2, pages 102-125.
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Natasa P. Kalogiouri, Nikiforos A. Alygizakis, Reza Aalizadeh & Nikolaos S. Thomaidis. (2016) Olive oil authenticity studies by target and nontarget LC–QTOF-MS combined with advanced chemometric techniques. Analytical and Bioanalytical Chemistry 408:28, pages 7955-7970.
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Michael Windt, Akeem M. Azeez & Dietrich Meier. (2013) Novel Gas Chromatography–Mass Spectrometry Methods for Characterization of Volatile Organic Compounds and Water in Fast Pyrolysis Liquids. Energy & Fuels 27:12, pages 7413-7423.
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Hanjiang Zhu, Xueqi Li, Charles F. Shoemaker & Selina C. Wang. (2013) Ultrahigh Performance Liquid Chromatography Analysis of Volatile Carbonyl Compounds in Virgin Olive Oils. Journal of Agricultural and Food Chemistry 61:50, pages 12253-12259.
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María E. Escuderos, María García, Antonio Jiménez & María C. Horrillo. (2013) Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors. Food Chemistry 136:3-4, pages 1154-1159.
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P. Reboredo-Rodríguez, C. González-Barreiro, B. Cancho-Grande & J. Simal-Gándara. (2012) Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties. Food Control 25:2, pages 684-695.
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