Noelia Tena

发表

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

D. L. García-González, M. Morales, R. Aparicio-Ruiz, 2020, Molecules.

Storage and Preservation of Fats and Oils

D. L. García-González, R. Aparicio, A. Lobo-Prieto, 2019, Encyclopedia of Food Security and Sustainability.

A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil

D. L. García-González, R. Aparicio, M. Morales, 2016 .

In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization.

D. L. García-González, R. Aparicio, Selina C. Wang, 2015, 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.

Infrared, Raman, and Fluorescence Spectroscopies: Methodologies and Applications

J. Pierna, D. L. García-González, Noelia Tena, 2013 .

Real time monitoring of the combined effect of chlorophyll content and light filtering packaging on virgin olive oil photo-stability using mesh cell-FTIR spectroscopy.

D. L. García-González, A. Lobo-Prieto, Noelia Tena, 2019, Food chemistry.

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health

Noelia Tena, Julia Martín, A. G. Asuero, 2020, Antioxidants.

Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil

D. L. García-González, R. Aparicio, Noelia Tena, 2007 .

Assessment of Vibrational Spectroscopy Performance in Geographical Identification of Virgin Olive Oils: A World Level Study

D. L. García-González, R. Aparicio, Noelia Tena, 2019, European Journal of Lipid Science and Technology.

Ensuring the Integrity of the European food chain

D. L. García-González, R. Aparicio, R. Aparicio-Ruiz, 2017 .

An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors

D. L. García-González, R. Aparicio-Ruiz, Noelia Tena, 2022, Foods.

Differentiation of meat and bone meal from fishmeal by near-infrared spectroscopy: Extension of scope to defatted samples

J. Pierna, Noelia Tena, V. Baeten, 2014 .

Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds.

D. L. García-González, R. Aparicio, Noelia Tena, 2010, Journal of agricultural and food chemistry.

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

D. L. García-González, R. Aparicio-Ruiz, A. Lobo-Prieto, 2020, Foods.

Phenolic profile of virgin olive oils with and without sensory defects: Oils with non‐oxidative defects exhibit a considerable concentration of phenols

D. L. García-González, R. Aparicio, M. Morales, 2016 .

Authenticity of olive oil: Mapping and comparing official methods and promising alternatives

Ramón Aparicio, Diego L. García-González, Ramón Aparicio-Ruiz, 2013 .

Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy.

D. L. García-González, R. Aparicio, Noelia Tena, 2009, Journal of agricultural and food chemistry.

Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR

D. L. García-González, R. Aparicio-Ruiz, Noelia Tena, 2014 .

Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content.

D. L. García-González, R. Aparicio, Noelia Tena, 2009, Journal of agricultural and food chemistry.

Virgin olive oil stability study by mesh cell-FTIR spectroscopy.

D. L. García-González, R. Aparicio, Noelia Tena, 2017, Talanta.

Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

D. L. García-González, R. Aparicio, M. Morales, 2018 .

A study of the differences between trade standards inside and outside Europe

D. L. García-González, R. Aparicio, M. Morales, 2017 .

Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas

D. L. García-González, R. Aparicio, Noelia Tena, 2012 .

Time course analysis of fractionated thermoxidized virgin olive oil by FTIR spectroscopy.

D. L. García-González, R. Aparicio-Ruiz, Noelia Tena, 2013, Journal of agricultural and food chemistry.

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams.

D. L. García-González, M. Morales, R. Aparicio-Ruiz, 2008, Meat science.

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

Noelia Tena, A. Asuero, 2022, Antioxidants.

Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis

Noelia Tena, A. Asuero, 2022, Antioxidants.

Antioxidant Capacity of Anthocyanins and other Vegetal Pigments

Noelia Tena, A. Asuero, 2020, Antioxidants.

Current state of diagnostic, screening and surveillance testing methods for COVID-19 from an analytical chemistry point of view

Noelia Tena, Julia Martín, A. Asuero, 2021, Microchemical Journal.

Authentication of organic and conventional eggs by carotenoid profiling

Martin Alewijn, Noelia Tena, Karyne M. Rogers, 2011 .

Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil

D. L. García-González, R. Aparicio, Noelia Tena, 2007 .

Chemical changes of thermoxidized virgin olive oil determined by excitation–emission fluorescence spectroscopy (EEFS)

D. L. García-González, R. Aparicio, Noelia Tena, 2012 .