Aparicio-Ruiz R - Search Results

1

Impact of Frozen Storage on Sensory, Physicochemical, and Volatile Compounds Parameters of Different Extra Virgin Olive Oils.

Díaz-Montaña EJ, Barbero-López M, Aparicio-Ruiz R, García-González DL, Morales MT. Díaz-Montaña EJ, et al. Among authors: aparicio ruiz r. Foods. 2024 Nov 24;13(23):3764. doi: 10.3390/foods13233764. Foods. 2024. PMID: 39682836 Free PMC article.

2

Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.

García-González DL, Aparicio R, Aparicio-Ruiz R. García-González DL, et al. Molecules. 2013 Apr 3;18(4):3927-47. doi: 10.3390/molecules18043927. Molecules. 2013. PMID: 23552905 Free PMC article.

3

Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect.

Romero I, García-González DL, Aparicio-Ruiz R, Morales MT. Romero I, et al. J Agric Food Chem. 2017 May 31;65(21):4314-4320. doi: 10.1021/acs.jafc.7b00712. Epub 2017 May 18. J Agric Food Chem. 2017. PMID: 28486803

4

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective.

Lobo-Prieto A, Tena N, Aparicio-Ruiz R, Morales MT, García-González DL. Lobo-Prieto A, et al. Molecules. 2020 Apr 7;25(7):1686. doi: 10.3390/molecules25071686. Molecules. 2020. PMID: 32272674 Free PMC article.

5

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions.

Lobo-Prieto A, Tena N, Aparicio-Ruiz R, García-González DL, Sikorska E. Lobo-Prieto A, et al. Among authors: aparicio ruiz r. Foods. 2020 Dec 11;9(12):1846. doi: 10.3390/foods9121846. Foods. 2020. PMID: 33322615 Free PMC article.

6

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation.

Aparicio-Ruiz R, Barbieri S, Gallina Toschi T, García-González DL. Aparicio-Ruiz R, et al. Foods. 2020 Dec 15;9(12):1870. doi: 10.3390/foods9121870. Foods. 2020. PMID: 33333860 Free PMC article.

7

Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?

Díaz-Montaña EJ, Barbero-López M, Aparicio-Ruiz R, Morales MT. Díaz-Montaña EJ, et al. Among authors: aparicio ruiz r. Antioxidants (Basel). 2022 Mar 14;11(3):550. doi: 10.3390/antiox11030550. Antioxidants (Basel). 2022. PMID: 35326198 Free PMC article.

8

An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors.

Aparicio-Ruiz R, Tena N, García-González DL. Aparicio-Ruiz R, et al. Foods. 2022 Apr 5;11(7):1045. doi: 10.3390/foods11071045. Foods. 2022. PMID: 35407132 Free PMC article.

9

Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods.

Ríos-Reina R, Aparicio-Ruiz R, Morales MT, García-González DL. Ríos-Reina R, et al. Among authors: aparicio ruiz r. Food Chem. 2023 Jan 15;399:133942. doi: 10.1016/j.foodchem.2022.133942. Epub 2022 Aug 12. Food Chem. 2023. PMID: 36037685 Free article.

10

Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile.

Díaz-Montaña EJ, Aparicio-Ruiz R, Morales MT. Díaz-Montaña EJ, et al. Among authors: aparicio ruiz r. Antioxidants (Basel). 2023 Jan 21;12(2):242. doi: 10.3390/antiox12020242. Antioxidants (Basel). 2023. PMID: 36829801 Free PMC article.

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