Ramón Aparicio-Ruiz

1 – Olive Oil

Ramón Aparicio, Diego L. García-González, Ramón Aparicio-Ruiz, 2009 .

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

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

Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

Diego L. García-González, Ramón Aparicio-Ruiz, Karolina Brkić Bubola, 2021 .

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.

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.