Cristina Ruiz Samblás-rekin lankidetzan egindako argitalpenak (9)

2016

  1. Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication - A tutorial

    Analytica Chimica Acta, Vol. 909, pp. 9-23

2015

  1. 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

  2. Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 11, pp. 1618-1631

2012

  1. A straightforward quantification of triacylglycerols (and fatty acids) in monovarietal extra virgin olive oils by high-temperature GC

    Analytical Methods, Vol. 4, Núm. 3, pp. 753-758

  2. Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

    Food Chemistry, Vol. 134, Núm. 1, pp. 589-596

  3. Quantification of blending of olive oils and edible vegetable oils by triacylglycerol fingerprint gas chromatography and chemometric tools

    Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 910, pp. 71-77

2011

  1. Multivariate analysis of HT/GC-(IT)MS chromatographic profiles of triacylglycerol for classification of olive oil varieties

    Analytical and Bioanalytical Chemistry, Vol. 399, Núm. 6, pp. 2093-2103

2010

  1. Application of selected ion monitoring to the analysis of triacylglycerols in olive oil by high temperature-gas chromatography/mass spectrometry

    Talanta, Vol. 82, Núm. 1, pp. 255-260

  2. Pressurised liquid extraction and quantification of fat-oil in bread and derivatives products

    Talanta, Vol. 83, Núm. 1, pp. 25-30