ALBERTO FERNÁNDEZ GUTIÉRREZ-rekin lankidetzan egindako argitalpenak (74)

2019

  1. 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

  2. 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

  3. 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

  4. 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. Avocado fruit—Persea americana

    Exotic Fruits Reference Guide (Elsevier), pp. 37-48

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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. El aceite de oliva virgen: tesoro de Andalucía

    Servicio de Publicaciones

  3. El aceite de oliva virgen: tesoro de Andalucía

    Servicio de Publicaciones

  4. 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

  5. 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

  6. 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