Search
| Leader | 00000nz a2200037n 45 0 | ||
|---|---|---|---|
| 001 | WKP|Q73442022 (VIAF cluster) (Authority/Source Record) | ||
| 003 | WKP | ||
| 005 | 20241121000047.0 | ||
| 008 | 241121nneanz||abbn n and d | ||
| 035 | ‡a (WKP)Q73442022 | ||
| 024 | ‡a 0000-0003-0735-8470 ‡2 orcid | ||
| 024 | ‡a 6602656922 ‡2 scopus | ||
| 035 | ‡a (OCoLC)Q73442022 | ||
| 100 | 0 | ‡a Diego L García-González ‡c researcher ‡9 en | |
| 400 | 0 | ‡a Diego L García-González ‡c wetenschapper ‡9 nl | |
| 670 | ‡a Author's Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment. | ||
| 670 | ‡a Author's Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC. | ||
| 670 | ‡a Author's Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain. | ||
| 670 | ‡a Author's Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy | ||
| 670 | ‡a Author's Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy | ||
| 670 | ‡a Author's Detection of vinegary defect in virgin olive oils by metal oxide sensors. | ||
| 670 | ‡a Author's Does "best before" date embody extra-virgin olive oil freshness? | ||
| 670 | ‡a Author's Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy. | ||
| 670 | ‡a Author's Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation | ||
| 670 | ‡a Author's Geographical traceability of virgin olive oils from south-western Spain by their multi-elemental composition. | ||
| 670 | ‡a Author's Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves. | ||
| 670 | ‡a Author's Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing | ||
| 670 | ‡a Author's In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization. | ||
| 670 | ‡a Author's Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities | ||
| 670 | ‡a Author's Mapping brain activity induced by olfaction of virgin olive oil aroma. | ||
| 670 | ‡a Author's Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions | ||
| 670 | ‡a Author's PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" Incubation. | ||
| 670 | ‡a Author's Research in Olive Oil: Challenges for the Near Future | ||
| 670 | ‡a Author's Sensor responses to fat food aroma: a comprehensive study of dry-cured ham typicality | ||
| 670 | ‡a Author's Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect | ||
| 670 | ‡a Author's Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content | ||
| 670 | ‡a Author's Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy | ||
| 670 | ‡a Author's Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects | ||
| 670 | ‡a Author's Virgin olive oil quality classification combining neural network and MOS sensors. | ||
| 670 | ‡a Author's Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods. | ||
| 670 | ‡a Author's Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant. | ||
| 670 | ‡a Author's Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils. | ||
| 909 | ‡a (orcid) 0000000307358470 ‡9 1 | ||
| 909 | ‡a (scopus) 6602656922 ‡9 1 | ||
| 919 | ‡a studyofvolatilecompoundsofvirginoliveoilswithfrostbittenolivessensorydefect ‡A Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect ‡9 1 | ||
| 919 | ‡a sensorresponsestofatfoodaromaacomprehensivestudyofdrycuredhamtypicality ‡A Sensor responses to fat food aroma: a comprehensive study of dry-cured ham typicality ‡9 1 | ||
| 919 | ‡a researchinoliveoilchallengesforthenearfuture ‡A Research in Olive Oil: Challenges for the Near Future ‡9 1 | ||
| 919 | ‡a photooxidationeffectinliquidlipidmatricesanswersfromaninnovativeftirspectroscopystrategywithmeshcellincubation ‡A PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" Incubation. ‡9 1 | ||
| 919 | ‡a comparativestudyofvirginoliveoilqualityfromsinglevarietiescultivatedinchileandspain ‡A Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain. ‡9 1 | ||
| 919 | ‡a analysisofvirginoliveoilvolatilesbyanovelelectronicnosebasedonaminiaturizedsawsensorarraycoupledwithspmeenhancedheadspaceenrichment ‡A Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment. ‡9 1 | ||
| 919 | ‡a characterizationoffrenchandspanishdrycuredhamsinfluenceofthevolatilesfromthemusclesandthesubcutaneousfatquantifiedbyspmegc ‡A Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC. ‡9 1 | ||
| 919 | ‡a detectionofthepresenceofhazelnutoilinoliveoilbyftramanandftmirspectroscopy ‡A Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy ‡9 1 | ||
| 919 | ‡a detectionofthepresenceofrefinedhazelnutoilinrefinedoliveoilbyfluorescencespectroscopy ‡A Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy ‡9 1 | ||
| 919 | ‡a detectionofvinegarydefectinvirginoliveoilsbymetaloxidesensors ‡A Detection of vinegary defect in virgin olive oils by metal oxide sensors. ‡9 1 | ||
| 919 | ‡a doesbestbeforedateembodyextravirginoliveoilfreshness ‡A Does "best before" date embody extra-virgin olive oil freshness? ‡9 1 | ||
| 919 | ‡a evaluationofvirginoliveoilthermaldeteriorationbyfluorescencespectroscopy ‡A Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy. ‡9 1 | ||
| 919 | ‡a formulationsofrancidandwineyvinegaryartificialolfactoryreferencematerialsaormsforvirginoliveoilsensoryevaluation ‡A Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation ‡9 1 | ||
| 919 | ‡a geographicaltraceabilityofvirginoliveoilsfromsouthwesternspainbytheirmultielementalcomposition ‡A Geographical traceability of virgin olive oils from south-western Spain by their multi-elemental composition. ‡9 1 | ||
| 919 | ‡a impactofthesuppressionoflipoxygenaseandhydroperoxidelyaseonthequalityofthegreenodoringreenleaves ‡A Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves. ‡9 1 | ||
| 919 | ‡a implementingdynamicheadspacewithspmesamplingofvirginoliveoilvolatilesoptimizationqualityanalyticalstudyandperformancetesting ‡A Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing ‡9 1 | ||
| 919 | ‡a indepthassessmentofanalyticalmethodsforoliveoilpuritysafetyandqualitycharacterization ‡A In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization. ‡9 1 | ||
| 919 | ‡a interlaboratoryevaluationofdrycuredhamsfromfranceandspainbyassessorsfrom2differentnationalities ‡A Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities ‡9 1 | ||
| 919 | ‡a mappingbrainactivityinducedbyolfactionofvirginoliveoilaroma ‡A Mapping brain activity induced by olfaction of virgin olive oil aroma. ‡9 1 | ||
| 919 | ‡a monitoringvirginoliveoilshelflifebyfluorescencespectroscopyandsensorycharacteristicsamultidimensionalstudycarriedoutundersimulatedmarketconditions ‡A Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions ‡9 1 | ||
| 919 | ‡a volatilecompoundscharacterizingtunisianchemlaliandchetouivirginoliveoils ‡A Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils. ‡9 1 | ||
| 919 | ‡a volatilecompoundbiosynthesisbygreenleavesfromanarabidopsisthalianahydroperoxidelyaseknockoutmutant ‡A Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant. ‡9 1 | ||
| 919 | ‡a volatileandaminoacidprofilingofdrycuredhamsfromdifferentswinebreedsandprocessingmethods ‡A Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods. ‡9 1 | ||
| 919 | ‡a virginoliveoilqualityclassificationcombiningneuralnetworkandmossensors ‡A Virgin olive oil quality classification combining neural network and MOS sensors. ‡9 1 | ||
| 919 | ‡a validationofspmegcmsmethodfortheanalysisofvirginoliveoilvolatilesresponsibleforsensorydefects ‡A Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects ‡9 1 | ||
| 919 | ‡a timecourseanalysisoffractionatedthermoxidizedvirginoliveoilbyftirspectroscopy ‡A Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy ‡9 1 | ||
| 919 | ‡a thermaldeteriorationofvirginoliveoilmonitoredbyatrftiranalysisoftranscontent ‡A Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content ‡9 1 | ||
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