M. Escuderos

Instrumental technique evolution for olive oil sensory analysis

S. Sánchez, M. Escuderos, M. Uceda, 2007 .

Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation.

Sebastián Sánchez, María E. Escuderos, S. Sánchez, 2011 .

Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors.

M. C. Horrillo, María B. García, M. Escuderos, 2013, Food chemistry.

Digestive stability of hydroxytyrosol, hydroxytyrosyl acetate and alkyl hydroxytyrosyl ethers

M. Escuderos, B. Sarriá, G. Pereira-Caro, 2012, International journal of food sciences and nutrition.

Olive Oil Aroma Evaluation By Gas Chromatographic Method: A Critical Review

M. Escuderos, 2011 .

Relationship of Rancimat method values at varying temperatures for virgin olive oils

Marino Uceda, M. Escuderos, M. Uceda, 2006 .

Application of a Quartz Crystal Microbalance (QCM) System Coated with Chromatographic Adsorbents for the Detection of Olive Oil Volatile Compounds

Antonio Jiménez, Sebastián Sánchez, María E. Escuderos, 2011, J. Sens. Technol..

Evaluation of α-tocopherol in virgin olive oil by a luminiscent method.

R. Aparicio, M. Morales, M. Escuderos, 2009 .

Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors

Sebastián Sánchez, María E. Escuderos, S. Sánchez, 2010 .