Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

by Ramón Aparicio-Ruiz, Ramón Aparicio, Diego L. García-González
Published 2013-04-01

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

by Ramón Aparicio-Ruiz, Sara Barbieri, Tullia Gallina Toschi, Diego L. García-González
Published 2020-12-01

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

by Ana Lobo-Prieto, Noelia Tena, Ramón Aparicio-Ruiz, Diego L. García-González, Ewa Sikorska
Published 2020-12-01

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

by Ana Lobo-Prieto, Noelia Tena, Ramón Aparicio-Ruiz, María T. Morales, Diego L. García-González
Published 2020-04-01