Publikationen, an denen er mitarbeitet LUIS CUADROS RODRÍGUEZ (9)

2023

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

    Journal of Food Composition and Analysis, Vol. 115

2022

  1. Innovative and thorough practice to certify reference materials for sensory defects of olive oil

    Food Chemistry, Vol. 380

  2. Instrument-agnostic multivariate models from normal phase liquid chromatographic fingerprinting. A case study: Authentication of olive oil

    Food Control, Vol. 137

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

    Journal of Chromatography A, Vol. 1679

  4. 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. Chromatographic Fingerprinting and Food Identity/Quality: Potentials and Challenges

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 48, pp. 14428-14434

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

    Journal of Chromatography A, Vol. 1641

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

    Journal of Chromatography A, Vol. 1641

2020

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

    Food Chemistry, Vol. 322