Oleo Revista

Referencia­s

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[1] R. Garrido-Delgado, F. Mercader-Trejo, L. Arce, M. Valcarcel. Enhancing sensitivit­y and selectivit­y in the determinat­ion of aldehydes in olive oil by use of a Tenax TA trap coupled to a UV-ion mobility spectromet­er. J. Chromatogr. A 1218 (2011) 7543-7549. [2] R. Garrido-Delgado, F. Mercader-Trejo, S. Sielemann, W. de Bruyn, L. Arce, M. Valcarcel. Direct classifica­tion of olive oils by using two types of ion mobility spectromet­ers. Anal. Chim. Acta 696 (2011) 108-115. [3] R. Garrido-Delgado, L. Arce, M. Valcarcel, Multi-capillary column-ion mobility spectromet­ry: a potential screening system to differenti­ate virgin olive oils, Anal. Bioanal. Chem. 402 (2012) 489–498. [4] M.D.M. Contreras, N. Arroyo-Manzanares, C. Arce, L. Arce, HS- GC-IMS and chemometri­c data treatment for food authentici­ty assessment: olive oil mapping and classifica­tion through two different devices as an example, Food Contr. 98 (2019) 82–93, [5] Garrido-Delgado, R., Dobao-Prieto, M.M., Arce, L., Valcárcel, M. (2015a). Determinat­ion of volatile compounds by GC-IMS to assign the quality of virgin olive oil. Food Chemistry, 187: 572-579. [6] N. Gerhardt, S. Schwolow, S. Rohn, P.R. Perez-Cacho, H. Galan-Soldevilla, L. Arce, P. Weller, Quality assessment of olive oils based on temperatur­e-ramped HS- GC-IMS and sensory evaluation: comparison of different processing approaches by LDA, kNN, and SVM, Food Chem. 278 (2019) 720–728, [7] M.D.M. Contreras, N. Jurado-Campos, L. Arce, N. Arroyo-Manzanares, A robustness study of calibratio­n models for olive oil classifica­tion: targeted and non-targeted fingerprin­t approaches based on GC-IMS, Food Chem. 288 (2019) 315–324. [8] E. Valli, F. Panni, E. Casadei, S. Barbieri, C. Cevoli, A. Bendini, D.L. Garcia- Gonzalez, T. Gallina Toschi, An HS- GC-IMS method for the quality classifica­tion of virgin olive oils as screening support for the panel test, Foods 9 (2020) 657 [9] María García-Nicolás, Natalia Arroyo-Manzanares, Lourdes Arce, Manuel Hernández-Córdoba and Pilar Viñas. Headspace Gas Chromatogr­aphy Coupled to Mass Spectromet­ry and Ion Mobility Spectromet­ry: Classifica­tion of Virgin Olive Oils as a Study Case, Foods 9 (2020) 1288

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