Publications by the researcher in collaboration with FIDEL ORTEGA GAVILÁN (11)

2024

  1. Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation

    Foods, Vol. 13, Núm. 2

  2. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1959-1968

2023

  1. Application of chemometric tools combined with instrument-agnostic GC-fingerprinting for hazelnut quality assessment

    Journal of Food Composition and Analysis, Vol. 115

  2. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

    Current Research in Food Science, Vol. 6

  3. Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints

    Food and Bioprocess Technology, Vol. 16, Núm. 9, pp. 1963-1975

2022

  1. The chromatographic similarity profile – An innovative methodology to detect fraudulent blends of virgin olive oils

    Journal of Chromatography A, Vol. 1679

  2. Validation of a high-throughput method for the accurate quantification of secondary products of lipid oxidation in high-quality hazelnuts (Corylus avellana L.): A robust tool for quality assessment

    Journal of Food Composition and Analysis, Vol. 114

2021

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

    Journal of Chromatography A, Vol. 1641

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

    Journal of Chromatography A, Vol. 1641

2020

  1. Chromatographic methods

    Food Authentication and Traceability (Elsevier), pp. 65-99

  2. Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

    Food Chemistry, Vol. 322