C Pizarro

Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles.

C. Pizarro, J. González-Sáiz, N. Pérez-del-Notario, 2011, Journal of chromatography. A.

Coffee varietal differentiation based on near infrared spectroscopy.

C. Pizarro, J. González-Sáiz, I. Esteban-Díez, 2007, Talanta.

Mixture resolution according to the percentage of robusta variety in order to detect adulteration in roasted coffee by near infrared spectroscopy.

C. Pizarro, J. González-Sáiz, I. Esteban-Díez, 2007, Analytica chimica acta.

Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables.

C. Pizarro, J. González-Sáiz, I. Arenzana-Rámila, 2014, Food chemistry.