ALEGRÍA
CARRASCO PANCORBO
CATEDRÁTICA DE UNIVERSIDAD
ALBERTO
FERNÁNDEZ GUTIÉRREZ
Investigador en el periodo 2019-2020
Publicaciones en las que colabora con ALBERTO FERNÁNDEZ GUTIÉRREZ (74)
2019
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Characterization of New Olive Fruit Derived Products Obtained by Means of a Novel Processing Method Involving Stone Removal and Dehydration with Zero Waste Generation
Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 33, pp. 9295-9306
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Evaluating the reliability of specific and global methods to assess the phenolic content of virgin olive oil: Do they drive to equivalent results?
Journal of Chromatography A, Vol. 1585, pp. 56-69
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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
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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
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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
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Avocado fruit—Persea americana
Exotic Fruits Reference Guide (Elsevier), pp. 37-48
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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
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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
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Development of a folic acid molecularly imprinted polymer and its evaluation as a sorbent for dispersive solid-phase extraction by liquid chromatography coupled to mass spectrometry
Journal of Chromatography A, Vol. 1576, pp. 26-33
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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
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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
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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
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El aceite de oliva virgen: tesoro de Andalucía
Servicio de Publicaciones
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El aceite de oliva virgen: tesoro de Andalucía
Servicio de Publicaciones
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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
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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
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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
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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
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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
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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