F. Gutiérrez-Rosales

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness.

J. Saja, M. L. Rodriguez-Mendez, I. Apetrei, 2010, Analytica chimica acta.

Solid-phase extraction gas chromatography-ion trap-mass spectrometry qualitative method for evaluation of phenolic compounds in virgin olive oil and structural confirmation of oleuropein and ligstroside aglycons and their oxidation products.

M. Gil, F. Gutiérrez-Rosales, J. Ríos, 2005, Journal of chromatography. A.

Metabolites involved in oleuropein accumulation and degradation in fruits of Olea europaea L.: Hojiblanca and Arbequina varieties.

M. Motilva, F. Gutiérrez-Rosales, M. Romero, 2010, Journal of agricultural and food chemistry.

Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry.

F. Gutiérrez-Rosales, J. Ríos, Ma L Gómez-Rey, 2003, Journal of agricultural and food chemistry.

Comparison of methods extracting phenolic compounds from lyophilised and fresh olive pulp

F. Gutiérrez-Rosales, J. Ríos, 2010 .

β-Glucosidase involvement in the formation and transformation of oleuropein during the growth and development of olive fruits (Olea europaea L. cv. Arbequina) grown under different farming practices.

M. Motilva, F. Gutiérrez-Rosales, M. Romero, 2012, Journal of agricultural and food chemistry.

Action of chlorophylls on the stability of virgin olive oil

B. Gandul-Rojas, L. Gallardo-Guerrero, F. Gutiérrez-Rosales, 1992 .

History and principles of flavor analysis.

F. Gutiérrez-Rosales, 2010 .