Publications by authors named "Ramon Aparicio"

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EUS-Guided gallbladder drainage vs percutaneous transhepatic drainage in patients with acute cholecystitis: a systematic review and meta-analysis.
Edson Guzmán-Calderón, Alfonso Chacaltana, Carlos Díaz-Arocutipa, Ramiro Díaz, Ronald Arcana, José Ramón Aparicio

Rev Gastroenterol Peru· February 2023

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Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing.
Celia Oliver-Pozo, Dimitrios Trypidis, Ramón Aparicio, Diego L García-González, Ramón Aparicio-Ruiz

J Agric Food Chem· February 2019

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PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" Incubation.
Noelia Tena, Ramón Aparicio, Diego L García-González

J Agric Food Chem· April 2018

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Virgin olive oil stability study by mesh cell-FTIR spectroscopy.
Noelia Tena, Ramón Aparicio, Diego L García-González

Talanta· May 2017

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Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition.
Ramón Aparicio-Ruiz, Inmaculada Romero, Diego L García-González, Celia Oliver-Pozo, Ramón Aparicio

Food Chem· April 2017

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Characterization of Virgin Olive Oils with Two Kinds of 'Frostbitten Olives' Sensory Defect.
Inmaculada Romero, Ramón Aparicio-Ruiz, Celia Oliver-Pozo, Ramón Aparicio, Diego L García-González

J Agric Food Chem· July 2016

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Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage.
Nalda Romero, Jorge Saavedra, Francisco Tapia, Betsabet Sepúlveda, Ramón Aparicio

J Sci Food Agric· January 2016

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In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization.
Noelia Tena, Selina C Wang, Ramón Aparicio-Ruiz, Diego L García-González, Ramón Aparicio

J Agric Food Chem· May 2015

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Geographical traceability of virgin olive oils from south-western Spain by their multi-elemental composition.
María Beltrán, María Sánchez-Astudillo, Ramón Aparicio, Diego L García-González

Food Chem· February 2015

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Sensor responses to fat food aroma: a comprehensive study of dry-cured ham typicality.
Diego L García-González, Noelia Tena, Ramón Aparicio-Ruiz, Ramón Aparicio

Talanta· March 2014

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Does "best before" date embody extra-virgin olive oil freshness?
Ramón Aparicio-Ruiz, Ramon Aparicio, Diego L García-González

J Agric Food Chem· January 2014

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Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.
Diego L García-González, Ramón Aparicio, Ramón Aparicio-Ruiz

Molecules· April 2013

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Mapping brain activity induced by olfaction of virgin olive oil aroma.
Diego L García-González, Jorge Vivancos, Ramón Aparicio

J Agric Food Chem· September 2011

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Research in olive oil: challenges for the near future.
Diego L García-González, Ramón Aparicio

J Agric Food Chem· December 2010

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Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.
Diego L García-González, Nalda Romero, Ramón Aparicio

J Agric Food Chem· December 2010

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Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds.
Diego L García-González, Noelia Tena, Ramón Aparicio

J Agric Food Chem· July 2010

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1H NMR-based protocol for the detection of adulterations of refined olive oil with refined hazelnut oil.
Luisa Mannina, Marco D'Imperio, Donatella Capitani, Serge Rezzi, Claude Guillou, Ramon Aparicio

J Agric Food Chem· December 2009

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Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content.
Noelia Tena, Ramón Aparicio, Diego L García-González

J Agric Food Chem· November 2009

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Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy.
Noelia Tena, Diego L García-González, Ramón Aparicio

J Agric Food Chem· November 2009

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Validation of a method based on triglycerides for the detection of low percentages of hazelnut oil in olive oil by column liquid chromatography.
Diego L García-González, María Viera-Macías, Ramón Aparicio-Ruiz, Maria T Morales, Ramón Aparicio

J AOAC Int· November 2007

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Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant.
Joaquín J Salas, Diego L García-Gonzalez, Ramón Aparicio

J Agric Food Chem· October 2006

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Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities.
Diego L García-González, Pedro Roncales, Irene Cilla, Sara Del Río, Jean P Poma, Ramón Aparicio

Meat Sci· July 2006

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Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC.
Carolina M Sánchez-Peña, Guadalupe Luna, Diego L García-González, Ramón Aparicio

Meat Sci· April 2005

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Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves.
Joaquín J Salas, Carolina Sánchez, Diego L García-González, Ramón Aparicio

J Agric Food Chem· March 2005

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Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment.
Diego L García-González, Nicole Barie, Michael Rapp, Ramón Aparicio

J Agric Food Chem· December 2004

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