María Jesús Lerma-García

发表

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods.

José M. Barat, Édgar Pérez-Esteve, Pau Talens, 2020, Comprehensive reviews in food science and food safety.

SELF LEARNING ITINERARY AS A TOOL TO IMPROVE EFFECTIVE COMMUNICATION. A QUALITATIVE ANALYSIS OF A PILOT EXPERIENCE

Édgar Pérez-Esteve, María del Carmen Bas, Joan Albert Silvestre-Cerdà, 2018, EDULEARN18 Proceedings.

USING SOCRATIVE TO ENHANCE ACTIVE LEARNING AND ASSESSMENT IN ANALYTICAL CHEMISTRY: A CRITICAL SURVEY

Francesc A. Esteve-Turrillas, Sergio Armenta, María Jesús Lerma-García, 2020 .

WEB-BASED TECHNOLOGICAL TOOLS TO SUPPORT THE DEVELOPMENT OF THE STUDENT OUTCOME "EFFECTIVE COMMUNICATION"

Édgar Pérez-Esteve, María del Carmen Bas, Joan Albert Silvestre-Cerdà, 2018, ICERI2018 Proceedings.

PRODUCTION AND APPLICATION OF AN INSTRUCTIONAL LABORATORY VIDEO OF QUECHERS METHODOLOGY TO FACILITATE A FLIPPED PRELABORATORY TEACHING

Francesc A. Esteve-Turrillas, Sergio Armenta, María Jesús Lerma-García, 2020 .

Impact of the "Comunicat" methodology on the improvement of the "effective oral communication" student outcome of the students of the master in food safety and quality management

Édgar Pérez-Esteve, María del Carmen Bas, Joan Albert Silvestre-Cerdà, 2019 .

Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

María Jesús Lerma-García, Ernesto F. Simó-Alfonso, José Manuel Herrero-Martínez, 2010 .

Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

Lorenzo Cerretani, María Jesús Lerma-García, Ernesto F. Simó-Alfonso, 2009 .

Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

Lorenzo Cerretani, María Jesús Lerma-García, Alessandra Bendini, 2009 .

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

Lorenzo Cerretani, María Jesús Lerma-García, Alessandra Bendini, 2009, Journal of agricultural and food chemistry.

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

Lorenzo Cerretani, María Jesús Lerma-García, Chiara Cevoli, 2010 .

Classification of extra virgin olive oils according to their genetic variety using linear discriminant analysis of sterol profiles established by ultra-performance liquid chromatography with mass spectrometry detection

María Jesús Lerma-García, Ernesto F. Simó-Alfonso, José Manuel Herrero-Martínez, 2011 .