Argitalpenak (62) MARÍA GRACIA BAGUR GONZÁLEZ argitalpenak

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

  3. Innovative non-targeted liquid chromatography fingerprinting approach for authenticating tigernuts under Protected Designation of Origin quality seal

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 3, pp. 1638-1644

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. Geoquímica de niveles carbonatados de la provincia de Granada utilizables para la fabricación de cal hidráulica natural: datos preliminares

    Macla: revista de la Sociedad Española de Mineralogía, Núm. 26, pp. 132-133

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

    Journal of Chromatography A, Vol. 1679

  3. 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

2019

  1. A quick methodology for the evaluation of preliminary toxicity levels in soil samples associated to a potentially heavy-metal pollution in an abandoned ore mining site

    Chemosphere, Vol. 222, pp. 345-354

  2. 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

  3. Authentication of the geographical origin of margarines and fat-spread products from liquid chromatographic UV-absorption fingerprints and chemometrics

    Foods, Vol. 8, Núm. 11

  4. Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4′-desmetylsterols GC(FID) fingerprints of edible vegetable oils

    Food Chemistry, Vol. 274, pp. 518-525

2018

  1. 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

  2. Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint

    Food Chemistry, Vol. 239, pp. 1192-1199

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