Directorio
RAMON APARICIO RUIZ
Categoría
Profesor Permanente Laboral - Mod. PCD
Contacto
Correo electrónico
Departamento
Área
Química Analítica
Docencia
Investigación
Grupo de investigación
PROYECTO SEXIA (PROYECTO SEXIA)
Proyectos y contratos de investigación
ACCIONES COORDINADAS DE LOS GRUPOS DE INVESTIGACIÓN Y DESARROLLO TECNOLÓGICO DE LA JUNTA DE ANDALUCÍA (ACC-882-CTS-2002 - Responsable)
CREACIÓN DE REDES TEMÁTICAS DE CARÁCTER CIENTÍFICO-TÉCNICO DE ESPECIAS (AGL2006-27834-E/ALI - Investigador/a)
Mapping and comparing oils (MAC-OILs) (FOOD-CT-2006-43083 - Investigador/a)
Determinación de pirofeofitina en muestras de aceite de oliva (VATC 2012-4099 - Investigador/a)
Pigmentos clorofílicos en especialidades de aceitunas de mesa: formación de complejos con cobre y nuevas estrategias para la estabilidad del color ver (AGL2012-39714 - Investigador/a)
Capítulos en Libros
Lobo , Ana ;Aparicio-Ruiz, Ramón;Tena-Pajuelo, Noelia;Ortiz-Romero, Clemente;Díaz-Montaña, E.J.;Morales-Millán, Maria Teresa;García-González, Diego Luis:
Aroma del aceite de oliva virgen, interpretación química de la percepción sensorial. Pág. 23-38. UNIVERSIDADE DE VIGO. UNIVERSIDADE DE VIGO. 2019.
Aroma del aceite de oliva virgen, interpretación química de la percepción sensorial. Pág. 23-38. UNIVERSIDADE DE VIGO. UNIVERSIDADE DE VIGO. 2019.
García-González, Diego Luis;Aparicio-López, Ramón;Aparicio-Ruiz, Ramón:
Olive Oil. Pág. 335-358. Eurofins Analytics France. Eurofins Analytics France. 2018.
Olive Oil. Pág. 335-358. Eurofins Analytics France. Eurofins Analytics France. 2018.
Aparicio-López, Ramón;García-González, Diego Luis;Aparicio-Ruiz, Ramón:
Vegetable Oil. Pág. 359-382. Eurofins Analytics France. Eurofins Analytics France. 2018.
Vegetable Oil. Pág. 359-382. Eurofins Analytics France. Eurofins Analytics France. 2018.
García-González, Diego Luis;Aparicio-López, Ramón;Aparicio-Ruiz, Ramón:
Olive Oil. Pág. 335-358. Eurofins Analytics France. Eurofins Analytics France. 2018.
Olive Oil. Pág. 335-358. Eurofins Analytics France. Eurofins Analytics France. 2018.
Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;Koidis, Anastasios;García-González, Diego Luis:
Analytical Tools in Authenticity and Traceability of Olive Oil Food Traceability and Authenticity: Analytical Techniques.. Pág. 232-260. Crc Press. Crc Press. 2017.
Analytical Tools in Authenticity and Traceability of Olive Oil Food Traceability and Authenticity: Analytical Techniques.. Pág. 232-260. Crc Press. Crc Press. 2017.
Gandul-Rojas, Beatriz;Gallardo-Guerrero, Mª Lourdes;Roca-López-Cepero, María;Aparicio-Ruiz, Ramón:
Chromatographic methodologies: compounds for olive oil color issues. Pág. 219-259. Springer Science and Business Media. Springer Science and Business Media. 2013.
Chromatographic methodologies: compounds for olive oil color issues. Pág. 219-259. Springer Science and Business Media. Springer Science and Business Media. 2013.
Morales-Millán, Maria Teresa;Aparicio-Ruiz, Ramón;Aparicio-López, Ramón:
Chromatographic Methodologies: Compounds for Olive Oil Odor Issues. Pág. 261 -309. Springer. Springer. 2013.
Chromatographic Methodologies: Compounds for Olive Oil Odor Issues. Pág. 261 -309. Springer. Springer. 2013.
Aparicio-López, Ramón;García-González, Diego Luis;Aparicio-Ruiz, Ramón:
ASSESSMENT OF CHEMICAL AND PHYSICAL-CHEMICAL PROPERTIES OF EDIBLE OILS. Pág. 127-198. INTERNET. INTERNET. 2008.
ASSESSMENT OF CHEMICAL AND PHYSICAL-CHEMICAL PROPERTIES OF EDIBLE OILS. Pág. 127-198. INTERNET. INTERNET. 2008.
Aparicio-López, Ramón;Aparicio-Ruiz, Ramón;García-González, Diego Luis:
RAPID METHODS FOR TESTING OF OIL AUTHENTICITY: THE CASE OF OLIVE OIL. Pág. 151-162. WAGENINGEN ACADEMIC PUBLISHERS. WAGENINGEN ACADEMIC PUBLISHERS. 2007.
RAPID METHODS FOR TESTING OF OIL AUTHENTICITY: THE CASE OF OLIVE OIL. Pág. 151-162. WAGENINGEN ACADEMIC PUBLISHERS. WAGENINGEN ACADEMIC PUBLISHERS. 2007.
Aparicio-López, Ramón;Aparicio-Ruiz, Ramón:
Chemometrics as an aid in authentication. Pág. 156-180. BLACKWELL PUBLISHING. BLACKWELL PUBLISHING. 2002.
Chemometrics as an aid in authentication. Pág. 156-180. BLACKWELL PUBLISHING. BLACKWELL PUBLISHING. 2002.
Aparicio-López, Ramón;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;García-González, Diego Luis:
Detection of Defects in Virgin Olive Oil by Electronic Nose. Pág. 151-162. Kluwer Academic Publisher. Kluwer Academic Publisher. 2000.
Detection of Defects in Virgin Olive Oil by Electronic Nose. Pág. 151-162. Kluwer Academic Publisher. Kluwer Academic Publisher. 2000.
Aparicio-López, Ramón;Morales-Millán, Maria Teresa;Luna-Sánchez, Guadalupe;Aparicio-Ruiz, Ramón:
Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil. Pág. 3-14. Kluwer Academic Publisher. Kluwer Academic Publisher. 2000.
Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil. Pág. 3-14. Kluwer Academic Publisher. Kluwer Academic Publisher. 2000.
Asistencia a congresos
Ríos-Reina, Rocío;Aparicio-Ruiz, Ramón;Lobo-prieto, Ana;Díaz-Montaña, E.J.;Tena-Pajuelo, Noelia;García-González, Diego Luis;Morales-Millán, Maria Teresa:
Sensomic study of the positive sensory notes of extra virgin olive oils. Poster en Congreso. 18th Euro Fed Lipid Congress. Online. 2021
Sensomic study of the positive sensory notes of extra virgin olive oils. Poster en Congreso. 18th Euro Fed Lipid Congress. Online. 2021
Diez-Quijada Jiménez , Leticia;De Oliveira, Flavio L. ;Jos-Gallego, Angeles Mencia;Cameán-Fernández, Ana Maria;Aparicio-Ruiz, Ramón;Vasconcelos, Vitor;Campos, Alexandre;González-vila, Francisco J.;Gonzalez-Perez, Jose Antonio:
Alterations in Mediterranean mussel (Mytilus galloprovincialis) composition exposed to cyanotoxins as revealed by nalytical pyrolysis. Poster en Congreso. 1st Iberian Meeting in Separation Sciences & Mass Spectrometry. - Santiago de Compostela (A Coruña), España. 2019
Alterations in Mediterranean mussel (Mytilus galloprovincialis) composition exposed to cyanotoxins as revealed by nalytical pyrolysis. Poster en Congreso. 1st Iberian Meeting in Separation Sciences & Mass Spectrometry. - Santiago de Compostela (A Coruña), España. 2019
Aparicio-Ruiz, Ramón;Díaz-Montaña, E.J.;Tena-Pajuelo, Noelia;Lobo , Ana ;Morales-Millán, Maria Teresa;Aparicio-López, Ramón;García-González, Diego Luis:
Characterization Ability of Major and Minor Compounds in Virgin Olive Oil for Chemically Defining Protected Designation of Origin in Southern Spain. Poster en Congreso. 5th FoodIntegrity Conference. NANTES (FRANCIA). 2018
Characterization Ability of Major and Minor Compounds in Virgin Olive Oil for Chemically Defining Protected Designation of Origin in Southern Spain. Poster en Congreso. 5th FoodIntegrity Conference. NANTES (FRANCIA). 2018
Barbero-lópez, Maráa;Díaz-Montaña, E.J.;Aparicio-Ruiz, Ramón;Montaña-Gonzalez, Maria Teresa:
COMPARATIVE STUDY OF THE OXIDATIVE STABILITY OF VIRGIN AND FLAVOURED OLIVE OILS. Poster en Congreso. COMPARATIVE STUDY OF THE OXIDATIVE STABILITY OF VIRGIN AND FLAVOURED OLIVE OILS. Sevilla, Andalucía, España. 2018
COMPARATIVE STUDY OF THE OXIDATIVE STABILITY OF VIRGIN AND FLAVOURED OLIVE OILS. Poster en Congreso. COMPARATIVE STUDY OF THE OXIDATIVE STABILITY OF VIRGIN AND FLAVOURED OLIVE OILS. Sevilla, Andalucía, España. 2018
Díaz-Montaña, E.J.;Aparicio-Ruiz, Ramón;Montaña-Gonzalez, Maria Teresa:
ESTUDIO COMPARATIVO DE MÉTODOS ANALÍTICOS DE CUANTIFICACIÓN DE COMPUESTOS VOLÁTILES EN ACEITE DE OLIVA VIRGEN. Poster en Congreso. XVI Reunión del Grupo Regional Andaluz de la Sociedad Española de Química Analítica. Granada (España). 2018
ESTUDIO COMPARATIVO DE MÉTODOS ANALÍTICOS DE CUANTIFICACIÓN DE COMPUESTOS VOLÁTILES EN ACEITE DE OLIVA VIRGEN. Poster en Congreso. XVI Reunión del Grupo Regional Andaluz de la Sociedad Española de Química Analítica. Granada (España). 2018
Alcalá-galan, Ana;Díaz-Montaña, E.J.;Hernanz-Vila, Mª Dolores;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa:
COMPARATIVE STUDY OF VIRGIN AND FLAVOURED OLIVE OIL SHELF-LIFE BY VOLATILE COMPOUNDS. Poster en Congreso. COMPARATIVE STUDY OF VIRGIN AND FLAVOURED OLIVE OIL SHELF-LIFE BY VOLATILE COMPOUNDS. Belfast, U.K.. 2018
COMPARATIVE STUDY OF VIRGIN AND FLAVOURED OLIVE OIL SHELF-LIFE BY VOLATILE COMPOUNDS. Poster en Congreso. COMPARATIVE STUDY OF VIRGIN AND FLAVOURED OLIVE OIL SHELF-LIFE BY VOLATILE COMPOUNDS. Belfast, U.K.. 2018
Romero-Del Rio, Inmaculada ;OLIVER-POZO, CELIA;Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;García-González, Diego Luis;Aparicio-López, Ramón;Morales-Millán, Maria Teresa:
Validated analytical approach for a reliable analysis of virgin olive oil volatile compounds. Poster en Congreso. 14th Euro Fed Lipid Congress. GANTE (BÉLGICA). 2016
Validated analytical approach for a reliable analysis of virgin olive oil volatile compounds. Poster en Congreso. 14th Euro Fed Lipid Congress. GANTE (BÉLGICA). 2016
OLIVER-POZO, CELIA;Romero-Del Rio, Inmaculada ;Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;Aparicio-López, Ramón;García-González, Diego Luis:
Developing Analytical Tools for Sensory Assessment: from Aroma to Flavour Compounds and Vive Versa. Ponencia en Congreso. 14 EuroFedLipid. GANTE (BÉLGICA). 2016
Developing Analytical Tools for Sensory Assessment: from Aroma to Flavour Compounds and Vive Versa. Ponencia en Congreso. 14 EuroFedLipid. GANTE (BÉLGICA). 2016
Romero-Del Rio, Inmaculada ;OLIVER-POZO, CELIA;Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;Aparicio-López, Ramón;García-González, Diego Luis:
Authentication of virgin olive oil quality by a SPME-GCMS validated method. Poster en Congreso. 3rd Food Integrity Conference, ¿Assuring the integrity of the food chain: food authenticity research priorities and funding opportunities¿. PRAGA (REPÚBLICA CHECA). 2016
Authentication of virgin olive oil quality by a SPME-GCMS validated method. Poster en Congreso. 3rd Food Integrity Conference, ¿Assuring the integrity of the food chain: food authenticity research priorities and funding opportunities¿. PRAGA (REPÚBLICA CHECA). 2016
Tena-Pajuelo, Noelia;Romero-Del Rio, Inmaculada ;OLIVER-POZO, CELIA;Aparicio-Ruiz, Ramón;Aparicio-López, Ramón;Alcalá-galán, Ana;Morales-Millán, Maria Teresa;García-González, Diego Luis:
Geographical traceability of Andalusian Virgin Olive Oils PDO. Poster en Congreso. 13th EuroFedLipid Congress . : Florencia (Italia). 2015
Geographical traceability of Andalusian Virgin Olive Oils PDO. Poster en Congreso. 13th EuroFedLipid Congress . : Florencia (Italia). 2015
Romero-Del Rio, Inmaculada ;OLIVER-POZO, CELIA;Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;García-González, Diego Luis:
Study of the chemical characteristics of Andalusian virgin olive oil PDOs. Poster en Congreso. II FoodIntegrity Conference 2015. BILBAO (ESPAÑA). 2015
Study of the chemical characteristics of Andalusian virgin olive oil PDOs. Poster en Congreso. II FoodIntegrity Conference 2015. BILBAO (ESPAÑA). 2015
Romero-Del Rio, Inmaculada ;OLIVER-POZO, CELIA;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;García-González, Diego Luis:
Marker for the traceability of virgin olive oil sensory defects. Poster en Congreso. 12th EuroFedLipid Congress. MONTPELLIER (FRANCIA). 2014
Marker for the traceability of virgin olive oil sensory defects. Poster en Congreso. 12th EuroFedLipid Congress. MONTPELLIER (FRANCIA). 2014
Romero-del Rio, Inma;García-González, Diego Luis;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa:
volatile compounds as traceability makers of virgin olive oil. Comunicación en congreso. 11 th Euro Fed lipids. . 2013
volatile compounds as traceability makers of virgin olive oil. Comunicación en congreso. 11 th Euro Fed lipids. . 2013
Romero-Del Rio, Inmaculada ;García-González, Diego Luis;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa:
Volatile compounds as traceability markers of virgin olive oil. Poster en Congreso. 11th EuroFedLipid Congress . Antalya - Turkey. 2013
Volatile compounds as traceability markers of virgin olive oil. Poster en Congreso. 11th EuroFedLipid Congress . Antalya - Turkey. 2013
Aparicio-Ruiz, Ramón;Gandul-Rojas, Beatriz:
Decolouration processes under non-oxygen thermal auto-oxidation of chlorophyll and carotenoid fractions in virgin olive oils . Poster en Congreso. 7th INTERNATIONAL CONGRESS ON PIGMENTS IN FOOD. NOVARA, ITALIA. 2013
Decolouration processes under non-oxygen thermal auto-oxidation of chlorophyll and carotenoid fractions in virgin olive oils . Poster en Congreso. 7th INTERNATIONAL CONGRESS ON PIGMENTS IN FOOD. NOVARA, ITALIA. 2013
Aparicio-Ruiz, Ramón;Roca-López-Cepero, María;Gandul-Rojas, Beatriz:
Método para predecir el envejecimiento del aceite de oliva virgen y establecer su consumo preferente. Comunicación en congreso. Expoliva 2013-XVI Scientific-Technical Symposium of Olive Oil.. JAÉN (ESPAÑA). 2013
Método para predecir el envejecimiento del aceite de oliva virgen y establecer su consumo preferente. Comunicación en congreso. Expoliva 2013-XVI Scientific-Technical Symposium of Olive Oil.. JAÉN (ESPAÑA). 2013
García-González, Diego Luis;Morales-Millán, Maria Teresa;Romero-del Rio, Inma;Aparicio-Ruiz, Ramón:
Volatile markers for the main sensory defects found in virgin olive oil.. Comunicación en congreso. 10th Euro Feed Lipids Congress: Fats, Oils and Lipids: from Science and Technology to Health. CRACOW, CRACOW, POLAND. 2012
Volatile markers for the main sensory defects found in virgin olive oil.. Comunicación en congreso. 10th Euro Feed Lipids Congress: Fats, Oils and Lipids: from Science and Technology to Health. CRACOW, CRACOW, POLAND. 2012
Gandul-Rojas, Beatriz;Aparicio-Ruiz, Ramón;Roca-López-Cepero, María;Gallardo-Guerrero, Mª Lourdes;Mínguez-Mosquera, Mª Isabel:
LOS PIGMENTOS COMO MARCADORES DE TRAZABILIDAD DEL ACEITE DE OLIVA. Comunicación en congreso. SIMPOSIUM CIENTÍFICO-TÉCNICO EXPOLIVA (14) (14.2009.JAEN, ESPAÑA). JAEN, ESPAÑA. 2009
LOS PIGMENTOS COMO MARCADORES DE TRAZABILIDAD DEL ACEITE DE OLIVA. Comunicación en congreso. SIMPOSIUM CIENTÍFICO-TÉCNICO EXPOLIVA (14) (14.2009.JAEN, ESPAÑA). JAEN, ESPAÑA. 2009
Mínguez-Mosquera, Mª Isabel;Gandul-Rojas, Beatriz;Roca-López-Cepero, María;Aparicio-Ruiz, Ramón:
Química y bioquímica de pigmentos. Comunicación en congreso. XXXIII Asamblea del Instituto de la Grasa. . 2008
Química y bioquímica de pigmentos. Comunicación en congreso. XXXIII Asamblea del Instituto de la Grasa. . 2008
Aparicio-Ruiz, Ramón;Mínguez-Mosquera, Mª Isabel;Gandul-Rojas, Beatriz:
TERMODEGRADATION OF CHLOROPHYLL PIGMENTS IN VIRGIN OLIVE OILS. Poster en Congreso. 5TH INTERNATIONAL CONGRESS ON PIGMENTS IN FRUITS () (.2008.HELSINKI). HELSINKI. 2008
TERMODEGRADATION OF CHLOROPHYLL PIGMENTS IN VIRGIN OLIVE OILS. Poster en Congreso. 5TH INTERNATIONAL CONGRESS ON PIGMENTS IN FRUITS () (.2008.HELSINKI). HELSINKI. 2008
Aparicio-Ruiz, Ramón;Mínguez-Mosquera, Mª Isabel;Gandul-Rojas, Beatriz:
Thermodegradation of carotenoid pigments in virgin olive oils. Comunicación en congreso. 6th International Congress Of Pigments in Food: Chemical, Biological, and Technological Aspects. . 2007
Thermodegradation of carotenoid pigments in virgin olive oils. Comunicación en congreso. 6th International Congress Of Pigments in Food: Chemical, Biological, and Technological Aspects. . 2007
Gandul-Rojas, Beatriz;Gallardo-Guerrero, Mª Lourdes;Aparicio-Ruiz, Ramón;Mínguez-Mosquera, Mª Isabel:
INFLUENCIA DE LA ESTRUCTURA DEL COMPUESTO CLOROFÍLICO EN SU INCORPORACIÓN A MICELAS Y POSTERIOR ABSORCIÓN EPITELIAL POR CÉLULAS CACO-2. Comunicación en congreso. X CONGRESO DE LA SOCIEDAD ESPAÑOLA DE NUTRICIÓN (SEN) (10) (10.2007.SEGOVIA). SEGOVIA. 2007
INFLUENCIA DE LA ESTRUCTURA DEL COMPUESTO CLOROFÍLICO EN SU INCORPORACIÓN A MICELAS Y POSTERIOR ABSORCIÓN EPITELIAL POR CÉLULAS CACO-2. Comunicación en congreso. X CONGRESO DE LA SOCIEDAD ESPAÑOLA DE NUTRICIÓN (SEN) (10) (10.2007.SEGOVIA). SEGOVIA. 2007
Roca-López-Cepero, María;Aparicio-Ruiz, Ramón;Gandul-Rojas, Beatriz;Mínguez-Mosquera, Mª Isabel:
CHEMISTRY BEHIND COLOUR OF VIRGIN OLIVE OIL. Conferencia Congreso no publicada. 4TH EURO FED LIPID CONGRESS () (.2006.MADRID). . 2006
CHEMISTRY BEHIND COLOUR OF VIRGIN OLIVE OIL. Conferencia Congreso no publicada. 4TH EURO FED LIPID CONGRESS () (.2006.MADRID). . 2006
Gandul-Rojas, Beatriz;Hornero-Méndez, Dámaso;Roca-López-Cepero, María;Aparicio-Ruiz, Ramón;Mínguez-Mosquera, Mª Isabel:
DETERMINATION OF PYROPHEOPHYTIN TO PHEOPHYTIN RATIO AS QUALITY INDEX IN EXTRA VIRGIN OLIVE OILS.. Poster en Congreso. 26TH WORLD CONGRESS AND EXHIBITION OF THE INTERNATIONAL SOCIETY FOR FAT RESEARCH (ISF) () (.2005.PRAGA, REPÚBLICA CHECA). PRAGA, REPÚBLICA CHECA. 2005
DETERMINATION OF PYROPHEOPHYTIN TO PHEOPHYTIN RATIO AS QUALITY INDEX IN EXTRA VIRGIN OLIVE OILS.. Poster en Congreso. 26TH WORLD CONGRESS AND EXHIBITION OF THE INTERNATIONAL SOCIETY FOR FAT RESEARCH (ISF) () (.2005.PRAGA, REPÚBLICA CHECA). PRAGA, REPÚBLICA CHECA. 2005
Artículos publicados
Aparicio-Ruiz, Ramón;Quintanilla-casas, Beatriz;Tres, Alba;Pierre-alain, Golay;Ortiz-Romero, Clemente;Casadei, Enrico ;García-González, Diego Luis;Servili, Maurizio;Selvaggini, Roberto;Lacoste, Florence ;Escobessa, Julien;Vichi, Stefania:
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID. MethodsX. 2023. Núm: 10. https://doi.org/10.1016/j.mex.2022.101972.
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID. MethodsX. 2023. Núm: 10. https://doi.org/10.1016/j.mex.2022.101972.
Díaz-Montaña, E.J.;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa:
Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile. Antioxidants. 2023. Vol: 12. Núm: 2. https://doi.org/10.3390/antiox12020242.
Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile. Antioxidants. 2023. Vol: 12. Núm: 2. https://doi.org/10.3390/antiox12020242.
Aparicio-Ruiz, Ramón;Quintanilla-casas, Beatriz;Pierre-alain, Golay;Lucci, Paolo;Moret, Erica;Valli, Enrico;Gallina-toshi, Tullia;Ortiz-Romero, Clemente;Casadei, Enrico;García-González, Diego Luis;Servili, Maurizio;Selvaggini, Roberto;Lacoste, Florence;Escobessa, Julien;Vichi, Stefania:
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils. Food Control. 2022. Vol: 135. 10.1016/j.foodcont.2021.108756.
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils. Food Control. 2022. Vol: 135. 10.1016/j.foodcont.2021.108756.
Lobo , Ana ;Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;García-González, Diego Luis:
A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy. LWT-Food Science and Technology. 2022. Vol: 172. https://doi.org/10.1016/j.lwt.2022.114160.
A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy. LWT-Food Science and Technology. 2022. Vol: 172. https://doi.org/10.1016/j.lwt.2022.114160.
Aparicio-Ruiz, Ramón;Tena-Pajuelo, Noelia;García-González, Diego Luis:
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors . Foods: Open Access Journal. 2022. Vol: 11. Núm: 7.
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors . Foods: Open Access Journal. 2022. Vol: 11. Núm: 7.
Díaz-Montaña, E.J.;Barbero-lópez, Maria;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa:
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?. Antioxidants. 2022. Vol: 11.
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?. Antioxidants. 2022. Vol: 11.
Ríos-Reina, Rocío;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;García-González, Diego Luis:
Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods. Food Chemistry. 2022. Vol: 399. Núm: 133942. https://doi.org/10.1016/j.foodchem.2022.133942.
Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods. Food Chemistry. 2022. Vol: 399. Núm: 133942. https://doi.org/10.1016/j.foodchem.2022.133942.
Barbieri, Sara;Gallina-toshi, Tullia;Aparicio-Ruiz, Ramón;Brkic-bubola, Karolina;Bucar-miklavcic, Milena;Lacoste, Florence;Tibet, Ummuhan;Winkelmann, Ole;Bendini, Alessandra;García-González, Diego Luis:
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment. International Journal of Gastronomy and Food Science. 2021. Vol: 25. 10.1016/j.ijgfs.2021.100402.
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment. International Journal of Gastronomy and Food Science. 2021. Vol: 25. 10.1016/j.ijgfs.2021.100402.
Casadei, Enrico;Gallina-toshi, Tullia;Valli, Enrico;Aparicio-Ruiz, Ramón;Ortiz-Romero, Clemente;García-González, Diego Luis;Vichi, Stefania;Quintanilla-casas, Beatriz;Tres, Alba;Bendini, Alessandra:
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils. Food Control. 2021. Vol: 123. 10.1016/j.foodcont.2020.107823.
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils. Food Control. 2021. Vol: 123. 10.1016/j.foodcont.2020.107823.
Lobo , Ana ;Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;García-González, Diego Luis;Sikorska, Eva:
Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: a multidimensional study carried out under simulated . Foods: Open Access Journal. 2020. 10.3390/foods9121846.
Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: a multidimensional study carried out under simulated . Foods: Open Access Journal. 2020. 10.3390/foods9121846.
Aparicio-Ruiz, Ramón;Barbieri, Sara;Gallina-toshi, Tullia;García-González, Diego Luis:
Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation. Foods: Open Access Journal. 2020. 10.3390/foods9121870.
Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation. Foods: Open Access Journal. 2020. 10.3390/foods9121870.
Lobo , Ana ;Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;García-González, Diego Luis:
Tracking sensory characteristics of virgin olive oils during storage: Interpretation of their changes from a multiparametric perspective. Molecules. 2020. 10.3390/molecules25071686.
Tracking sensory characteristics of virgin olive oils during storage: Interpretation of their changes from a multiparametric perspective. Molecules. 2020. 10.3390/molecules25071686.
OLIVER-POZO, CELIA;Trypidis, Dimitrios;Aparicio-López, Ramón;García-González, Diego Luis;Aparicio-Ruiz, Ramón:
Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing. Journal of Agricultural and Food Chemistry. 2019. 10.1021/acs.jafc.9b00477.
Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing. Journal of Agricultural and Food Chemistry. 2019. 10.1021/acs.jafc.9b00477.
Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;Aparicio-López, Ramón:
Does Virgin Olive Oil Sensory Assessment Require Input from Chemistry?. Food Research International. 2019. https://doi.org/10.1002/ejlt.201900202.
Does Virgin Olive Oil Sensory Assessment Require Input from Chemistry?. Food Research International. 2019. https://doi.org/10.1002/ejlt.201900202.
Aparicio-Ruiz, Ramón;García-González, Diego Luis;Lobo , Ana ;Aparicio-López, Ramón:
Andalusian Protected Designations of Origin of Virgin Olive Oil: The Role of Chemical Composition in Their Authentication. European Journal of Lipid Science And Technology. 2018. 10.1002/ejlt.201800133.
Andalusian Protected Designations of Origin of Virgin Olive Oil: The Role of Chemical Composition in Their Authentication. European Journal of Lipid Science And Technology. 2018. 10.1002/ejlt.201800133.
Aparicio-Ruiz, Ramón;García-González, Diego Luis;Morales-Millán, Maria Teresa;Lobo , Ana ;Romero-Del Rio, Inmaculada :
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS. Talanta. 2018. Vol: 187. Pág. 133-141. 10.1016/j.talanta.2018.05.008.
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS. Talanta. 2018. Vol: 187. Pág. 133-141. 10.1016/j.talanta.2018.05.008.
Aparicio-Ruiz, Ramón;Tena-Pajuelo, Noelia;Romero-Del Rio, Inmaculada ;Aparicio-López, Ramón;García-González, Diego Luis;Morales-Millán, Maria Teresa:
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy. Grasas y Aceites. 2017. Vol: 68. Núm: e219. 10.3989/gya.0332171.
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy. Grasas y Aceites. 2017. Vol: 68. Núm: e219. 10.3989/gya.0332171.
García-González, Diego Luis;Tena-Pajuelo, Noelia;Romero-Del Rio, Inmaculada ;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa;Aparicio-López, Ramón:
A Study of the differences between trade standards inside and outside Europe. Grasas y Aceites. 2017. 10.3989/gya.0446171.
A Study of the differences between trade standards inside and outside Europe. Grasas y Aceites. 2017. 10.3989/gya.0446171.
Aparicio-Ruiz, Ramón;Romero-Del Rio, Inmaculada ;García-González, Diego Luis;OLIVER-POZO, CELIA;Aparicio-López, Ramón:
Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition. Food Chemistry. 2017. Vol: 220. Pág. 42-50. http://dx.doi.org/10.1016/j.foodchem.2016.09.176.
Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition. Food Chemistry. 2017. Vol: 220. Pág. 42-50. http://dx.doi.org/10.1016/j.foodchem.2016.09.176.
Romero-Del Rio, Inmaculada ;García-González, Diego Luis;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa:
Study of Volatile Compounds of Virgin Olive Oils with "Frostbitten Olives" Sensory Defect. Journal of Agricultural and Food Chemistry. 2017. Vol: 65. Pág. 4314-4320. 10.1021/acs.jafc.7b00712.
Study of Volatile Compounds of Virgin Olive Oils with "Frostbitten Olives" Sensory Defect. Journal of Agricultural and Food Chemistry. 2017. Vol: 65. Pág. 4314-4320. 10.1021/acs.jafc.7b00712.
Aparicio-Ruiz, Ramón;García-González, Diego Luis;OLIVER-POZO, CELIA;Tena-Pajuelo, Noelia;Morales-Millán, Maria Teresa;Aparicio-López, Ramón:
Phenolic profile of virgin olive oils with and without sensory defects: Oils with non oxidative defects exhibit a considerable concentration of phenol. LWT-Food Science and Technology. 2016. Vol: 118. Pág. 299-307. 10.1002/ejlt.201400337.
Phenolic profile of virgin olive oils with and without sensory defects: Oils with non oxidative defects exhibit a considerable concentration of phenol. LWT-Food Science and Technology. 2016. Vol: 118. Pág. 299-307. 10.1002/ejlt.201400337.
Romero-Del Rio, Inmaculada ;Aparicio-Ruiz, Ramón;OLIVER-POZO, CELIA;Aparicio-López, Ramón;García-González, Diego Luis:
Characterization of virgin olive oils with two kinds of "frostbitten olives" sensory defect. Journal of Agricultural and Food Chemistry. 2016. Vol: 64. Núm: 27. Pág. 5590-5597. 10.1021/acs.jafc.6b02464.
Characterization of virgin olive oils with two kinds of "frostbitten olives" sensory defect. Journal of Agricultural and Food Chemistry. 2016. Vol: 64. Núm: 27. Pág. 5590-5597. 10.1021/acs.jafc.6b02464.
Romero-Del Rio, Inmaculada ;García-González, Diego Luis;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa:
Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects. Talanta. 2015. Vol: 134. Pág. 394-401. https://doi.org/10.1016/j.talanta.2014.11.032.
Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects. Talanta. 2015. Vol: 134. Pág. 394-401. https://doi.org/10.1016/j.talanta.2014.11.032.
OLIVER-POZO, CELIA;Aparicio-Ruiz, Ramón;Romero-Del Rio, Inmaculada ;García-González, Diego Luis:
Analysis of volatile markers for virgin olive oil aroma defects by SPME-GC/FID: Possible sources of incorrect data. Journal of Agricultural and Food Chemistry. 2015. Vol: 63. Pág. 10477-10483. 10.1021/acs.jafc.5b03986.
Analysis of volatile markers for virgin olive oil aroma defects by SPME-GC/FID: Possible sources of incorrect data. Journal of Agricultural and Food Chemistry. 2015. Vol: 63. Pág. 10477-10483. 10.1021/acs.jafc.5b03986.
García-González, Diego Luis;Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;Aparicio-López, Ramón:
Sensor responses to fat food aroma: A comprehensive study of dry-cured ham . Talanta. 2014. Vol: 120. Pág. 342-348. http://dx.doi.org/10.1016/j.talanta.2013.12.013.
Sensor responses to fat food aroma: A comprehensive study of dry-cured ham . Talanta. 2014. Vol: 120. Pág. 342-348. http://dx.doi.org/10.1016/j.talanta.2013.12.013.
Aparicio-Ruiz, Ramón;García-González, Diego Luis;Aparicio-López, Ramón:
Does Best Before date embody extra-virgin olive oil freshness?. Journal of Agricultural and Food Chemistry. 2014. dx.doi.org/10.1021/jf405220d.
Does Best Before date embody extra-virgin olive oil freshness?. Journal of Agricultural and Food Chemistry. 2014. dx.doi.org/10.1021/jf405220d.
Aparicio-Ruiz, Ramón;Gandul-Rojas, Beatriz:
Decolouration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation. Food Research International. 2014. Vol: 65. Núm: B. Pág. 199-206. 10.1016/j.foodres.2014.05.046.
Decolouration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation. Food Research International. 2014. Vol: 65. Núm: B. Pág. 199-206. 10.1016/j.foodres.2014.05.046.
García-González, Diego Luis;Aparicio-López, Ramón;Aparicio-Ruiz, Ramón:
Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods. Molecules. 2013. Vol: 18. Pág. 3927-3947.
Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods. Molecules. 2013. Vol: 18. Pág. 3927-3947.
Aparicio-López, Ramón;Morales-Millán, Maria Teresa;Aparicio-Ruiz, Ramón;Tena-Pajuelo, Noelia;García-González, Diego Luis:
Authenticity of Olive Oil: Mapping and Comparing Official Methods and Promising Alternatives. Food Research International. 2013. Vol: 54. Pág. 2025-2038. https://doi.org/10.1016/j.foodres.2013.07.039.
Authenticity of Olive Oil: Mapping and Comparing Official Methods and Promising Alternatives. Food Research International. 2013. Vol: 54. Pág. 2025-2038. https://doi.org/10.1016/j.foodres.2013.07.039.
Tena-Pajuelo, Noelia;Aparicio-Ruiz, Ramón;García-González, Diego Luis:
Time course analysis of fractionated thermoxidized virgin olive oil by FTIR spectroscopy. Journal of Agricultural and Food Chemistry. 2013. Vol: 61. Pág. 3212-3218. dx.doi.org/10.1021/jf305422d.
Time course analysis of fractionated thermoxidized virgin olive oil by FTIR spectroscopy. Journal of Agricultural and Food Chemistry. 2013. Vol: 61. Pág. 3212-3218. dx.doi.org/10.1021/jf305422d.
Aparicio-Ruiz, Ramón;Roca-López-Cepero, María;Gandul-Rojas, Beatriz:
Mathematical model to predict formation of pyroheophytin a in virgin olive oil during the storage. Journal of Agricultural and Food Chemistry. 2012. Vol: 60. Pág. 7040-7049.
Mathematical model to predict formation of pyroheophytin a in virgin olive oil during the storage. Journal of Agricultural and Food Chemistry. 2012. Vol: 60. Pág. 7040-7049.
Aparicio-Ruiz, Ramón;Gandul-Rojas, Beatriz:
Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive Oils . Journal of Agricultural and Food Chemistry. 2012. Vol: 60. Pág. 5180-5191. 10.1021/jf300332m.
Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive Oils . Journal of Agricultural and Food Chemistry. 2012. Vol: 60. Pág. 5180-5191. 10.1021/jf300332m.
Aparicio-Ruiz, Ramón;Mínguez-Mosquera, Mª Isabel;Gandul-Rojas, Beatriz:
"Thermal Degradation Kinetics of Carotenoid Pigments in Virgin Olive Oils¿ 1) Lutein, ¿-Carotene and ¿-Cryptoxanthin¿. Journal of Food Composition and Analysis. 2011. Vol: 24 . Núm: 6. Pág. 811-820. 10.1016/j.jfca.2011.04.009.
"Thermal Degradation Kinetics of Carotenoid Pigments in Virgin Olive Oils¿ 1) Lutein, ¿-Carotene and ¿-Cryptoxanthin¿. Journal of Food Composition and Analysis. 2011. Vol: 24 . Núm: 6. Pág. 811-820. 10.1016/j.jfca.2011.04.009.
Aparicio-Ruiz, Ramón;Mínguez-Mosquera, Mª Isabel;Gandul-Rojas, Beatriz:
Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Series a. . Journal of Agricultural and Food Chemistry. 2010. Vol: 58. Pág. 6200-6208. 10.1021/jf9043937.
Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Series a. . Journal of Agricultural and Food Chemistry. 2010. Vol: 58. Pág. 6200-6208. 10.1021/jf9043937.
Aparicio-Ruiz, Ramón;Gandul-Rojas, Beatriz;Roca-López-Cepero, María:
PIGMENT PROFILE IN NON-SPANISH OLIVE VARIETIES (OLEA EUROPAEA L. VAR CORATINA, FRANTOIO, AND KORONEIKI). Journal of Agricultural and Food Chemistry. 2009. Vol: 57. Pág. 10831-10836.
PIGMENT PROFILE IN NON-SPANISH OLIVE VARIETIES (OLEA EUROPAEA L. VAR CORATINA, FRANTOIO, AND KORONEIKI). Journal of Agricultural and Food Chemistry. 2009. Vol: 57. Pág. 10831-10836.
García-González, Diego Luis;Aparicio-Ruiz, Ramón;Aparicio-López, Ramón:
Virgin olive oil - Chemical implications on quality and health. European Journal of Lipid Science And Technology. 2008. Vol: 110. Núm: 7. Pág. 602-607.
Virgin olive oil - Chemical implications on quality and health. European Journal of Lipid Science And Technology. 2008. Vol: 110. Núm: 7. Pág. 602-607.
García-González, Diego Luis;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa:
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. Meat Science. 2008. Vol: 80. Núm: 2. Pág. 315-325.
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. Meat Science. 2008. Vol: 80. Núm: 2. Pág. 315-325.
Lazzez, A;Aparicio-Ruiz, Ramón;García-González, Diego Luis:
Volatile compounds characterizing Tunisian chemlali and chétoui virgin olive oils. Journal of Agricultural and Food Chemistry. 2007. Vol: 55. Núm: 19. Pág. 7852-7858.
Volatile compounds characterizing Tunisian chemlali and chétoui virgin olive oils. Journal of Agricultural and Food Chemistry. 2007. Vol: 55. Núm: 19. Pág. 7852-7858.
Aparicio-López, Ramón;García-González, Diego Luis;Viera-macias, M;Aparicio-Ruiz, Ramón;Morales-Millán, Maria Teresa:
Validation of a method based on triglycerides for the detection of low percentages of hazelnut oil in olive oil by column liquid chromatography. Journal of AOAC International. 2005. Vol: 90. Núm: 5. Pág. 1346-1353.
Validation of a method based on triglycerides for the detection of low percentages of hazelnut oil in olive oil by column liquid chromatography. Journal of AOAC International. 2005. Vol: 90. Núm: 5. Pág. 1346-1353.
Baeten, Vincent;Garcia, Diego Luis;Aparicio-Ruiz, Ramón:
Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy. Journal of Agricultural and Food Chemistry. 2005. Vol: 53. Núm: 16. Pág. 6201-6206.
Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy. Journal of Agricultural and Food Chemistry. 2005. Vol: 53. Núm: 16. Pág. 6201-6206.
Aparicio-López, Ramón;Aparicio-Ruiz, Ramón:
Authentication of vegetable oils by chromatographic techniques. Journal of Chromatography A. 2000. Vol: 881. Núm: 1-2. Pág. 93-104.
Authentication of vegetable oils by chromatographic techniques. Journal of Chromatography A. 2000. Vol: 881. Núm: 1-2. Pág. 93-104.
