Publications in collaboration with researchers from Universidad Autónoma de Zacatecas (3)

2010

  1. Classification of vegetable oils according to their botanical origin using amino acid profiles established by High Performance Liquid Chromatography with UV-vis detection: A first approach

    Food Chemistry, Vol. 120, Núm. 4, pp. 1149-1154

2009

  1. Classification of extra virgin olive oils produced at La Comunitat Valenciana according to their genetic variety using sterol profiles established by high-performance liquid chromatography with mass spectrometry detection

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 22, pp. 10512-10517

  2. Prediction of the genetic variety of extra virgin olive oils produced at la Comunitat Valenciana, Spain, by fourier transform infrared spectroscopy

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 21, pp. 9985-9989