Publicacións nas que colabora con AADIL BAJOUB (24)

2019

  1. Exploring the Capability of LC-MS and GC-MS Multi-Class Methods to Discriminate Virgin Olive Oils from Different Geographical Indications and to Identify Potential Origin Markers

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 3

  2. Study of the minor fraction of virgin olive oil by a multi-class GC–MS approach: Comprehensive quantitative characterization and varietal discrimination potential

    Food Research International, Vol. 125

2018

  1. A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication

    Food Research International, Vol. 106, pp. 233-242

  2. Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies

    Food Chemistry, Vol. 261, pp. 184-193

  3. Development and validation of LC-MS-based alternative methodologies to GC–MS for the simultaneous determination of triterpenic acids and dialcohols in virgin olive oil

    Food Chemistry, Vol. 239, pp. 631-639

  4. Establishing the phenolic composition of olea europaea L. Leaves from cultivars grown in Morocco as a crucial step towards their subsequent exploitation

    Molecules, Vol. 23, Núm. 10

  5. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 5, pp. 832-857

2017

  1. Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics

    Food Chemistry, Vol. 215, pp. 245-255

  2. In-depth two-year study of phenolic profile variability among olive oils from autochthonous and mediterranean varieties in Morocco, as revealed by a LC-MS chemometric profiling approach

    International Journal of Molecular Sciences, Vol. 18, Núm. 1

  3. Metabolic profiling approach to determine phenolic compounds of virgin olive oil by direct injection and liquid chromatography coupled to mass spectrometry

    Food Chemistry, Vol. 231, pp. 374-385

  4. Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography-Mass Spectrometry

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 37, pp. 8184-8195

2016

  1. A first approach towards the development of geographical origin tracing models for North Moroccan olive oils based on triacylglycerols profiles

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 8, pp. 1223-1235

  2. Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective

    Journal of Chromatography A, Vol. 1428, pp. 267-279

  3. Evaluating the potential of LC coupled to three alternative detection systems (ESI-IT, APCI-TOF and DAD) for the targeted determination of triterpenic acids and dialcohols in olive tissues

    Talanta, Vol. 150, pp. 355-366

  4. Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin

    Food Research International, Vol. 84, pp. 41-51

  5. Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil

    International Journal of Molecular Sciences, Vol. 17, Núm. 10

  6. Targeted LC-MS Approach to Study the Evolution over the Harvesting Season of Six Important Metabolites in Fruits from Different Avocado Cultivars

    Food Analytical Methods, Vol. 9, Núm. 12, pp. 3479-3491

2015

  1. Comprehensive 3-year study of the phenolic profile of Moroccan monovarietal virgin olive oils from the meknès region

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 17, pp. 4376-4385

  2. Exploratory analysis of avocado extracts by GC-MS: New insights into the avocado fruit ripening process

    Analytical Methods, Vol. 7, Núm. 17, pp. 7318-7326

  3. First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach

    Food Research International, Vol. 76, pp. 410-417