Lucía
Valverde Som
Lucía Valverde Som-rekin lankidetzan egindako argitalpenak (10)
2020
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Control de calidad sensorial del jamóncurado. Metodología para la formacióny cualificación del panel de cata y parala validación del método de cata
Eurocarne: La revista internacional del sector cárnico, Núm. 286, pp. 68-78
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Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study
Food Chemistry, Vol. 322
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Validation requirements of screening analytical methods based on scenario-specified applicability indicators
TrAC - Trends in Analytical Chemistry, Vol. 122
2018
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Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part I: framework and fundamentals
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 11, pp. 4237-4244
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Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part II: applications
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 11, pp. 4245-4252
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Separation and determination of some of the main cholesterol-related compounds in blood by gas chromatography-mass spectrometry (Selected ion monitoring mode)
Separations, Vol. 5, Núm. 1
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Solver, an Excel application to solve the difficulty in applying different univariate linear regression methods
Chemometrics and Intelligent Laboratory Systems, Vol. 178, pp. 39-46
2016
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Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication - A tutorial
Analytica Chimica Acta, Vol. 909, pp. 9-23
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Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil
Analytica Chimica Acta, Vol. 936, pp. 245-258
2015
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Comparison of different analytical classification scenarios: Application for the geographical origin of edible palm oil by sterolic (NP) HPLC fingerprinting
Analytical Methods, Vol. 7, Núm. 10, pp. 4192-4201