ALBERTO FERNÁNDEZ GUTIÉRREZ-rekin lankidetzan egindako argitalpenak (13)

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. 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

  2. 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

  3. 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

2017

  1. 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

  2. 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

  3. 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. 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

  2. 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

  3. 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