Diego L García-González

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Alessandra Bendini, Enrico Valli, Chiara Cevoli, 2020, Foods.

Detection of vinegary defect in virgin olive oils by metal oxide sensors.

Ramón Aparicio, Diego L García-González, D. L. García-González, 2002, Journal of agricultural and food chemistry.

Validation of a method based on triglycerides for the detection of low percentages of hazelnut oil in olive oil by column liquid chromatography.

Ramón Aparicio, Ramón Aparicio-Ruiz, Diego L García-González, 2007, Journal of AOAC International.

Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy.

Vincent Baeten, Juan Antonio Fernández Pierna, Pierre Dardenne, 2005, Journal of agricultural and food chemistry.

Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment.

Ramón Aparicio, Michael Rapp, Diego L García-González, 2004, Journal of agricultural and food chemistry.

Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils.

Ramón Aparicio-Ruiz, Noelia Tena, Diego L García-González, 2007, Journal of agricultural and food chemistry.

Sensor responses to fat food aroma: a comprehensive study of dry-cured ham typicality.

Ramón Aparicio, Ramón Aparicio-Ruiz, Noelia Tena, 2014, Talanta.

Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics.

Rocío Ríos-Reina, Diego L García-González, J. Amigo, 2017, Food chemistry.