LUIS CUADROS RODRÍGUEZ-rekin lankidetzan egindako argitalpenak (37)

2023

  1. A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach

    Foods, Vol. 12, Núm. 3

  2. Multivariate stability monitoring and shelf life models of deterioration of vegetable oils under real time ageing conditions – Extra virgin olive oil as a main case of study

    Food Packaging and Shelf Life, Vol. 37

  3. The potential of the spatially offset Raman spectroscopy (SORS) for implementing rapid and non-invasive in-situ authentication methods of plastic-packaged commodity foods – Application to sliced cheeses

    Food Control, Vol. 146

2022

  1. Innovative and thorough practice to certify reference materials for sensory defects of olive oil

    Food Chemistry, Vol. 380

  2. Monitoring the Shelf Life of Refined Vegetable Oils under Market Storage Conditions—A Kinetic Chemofoodmetric Approach

    Molecules, Vol. 27, Núm. 19

2021

  1. Deep (offset) non-invasive Raman spectroscopy for the evaluation of food and beverages – A review

    LWT, Vol. 149

  2. Standardization of chromatographic signals – Part I: Towards obtaining instrument-agnostic fingerprints in gas chromatography

    Journal of Chromatography A, Vol. 1641

  3. Standardization of chromatographic signals – Part II: Expanding instrument-agnostic fingerprints to reverse phase liquid chromatography

    Journal of Chromatography A, Vol. 1641

2020

  1. Authentication of the geographical origin and the botanical variety of avocados using liquid chromatography fingerprinting and deep learning methods

    Chemometrics and Intelligent Laboratory Systems, Vol. 199

  2. Nontargeted fingerprinting approaches

    Food Authentication and Traceability (Elsevier), pp. 163-193

2019

  1. Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity – A review

    Food Research International, Vol. 122, pp. 25-39

  2. Classification of olive oils according to their cultivars based on second-order data using LC-DAD

    Talanta, Vol. 195, pp. 69-76

  3. Differentiation of avocados according to their botanical variety using liquid chromatographic fingerprinting and multivariate classification tree

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 11, pp. 4932-4941

  4. Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation

    Meat Science, Vol. 149, pp. 149-155

2017

  1. A new analytical method for quantification of olive and palm oil in blends with other vegetable edible oils based on the chromatographic fingerprints from the methyl-transesterified fraction

    Talanta, Vol. 164, pp. 540-547

  2. Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy

    LWT - Food Science and Technology, Vol. 86, pp. 174-184

  3. Fast-HPLC fingerprinting to discriminate olive oil from other edible vegetable oils by multivariate classification methods

    Journal of AOAC International, Vol. 100, Núm. 2, pp. 345-350

  4. One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction

    Food Chemistry, Vol. 221, pp. 1784-1791

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