Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS von Aparicio-Ruiz, R., García-González, D.L., Morales, M.T., Lobo-Prieto, A., Romero, I.

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Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects von Romero, I., García-González, D.L., Aparicio-Ruiz, R., Morales, M.T.

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Circular codes revisited: A statistical approach von Gonzalez, D.L., Giannerini, S., Rosa, R.

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The potential of handheld near infrared spectroscopy to detect food adulteration: Results of a global, multi-instrument inter-laboratory study von McGrath, Terry F., Haughey, Simon A., Islam, Marivil, Elliott, Christopher T., Kelly, S.D., Suman, M., Rindy, T., Taous, F., García-González, D.L., Singh, D., Nan Wai, Soe, Zitek, A., Jandric, Z., Almirall, J., Acosta, A., Thao, C., Islam, M., Hoo Fung, L., Kim, Jae-Kyung, Burns, M., Strashnov, I., Sarver, R., Dua, A., Mcvey, C., Shannon, M., Galvin-King, P., Logan, N., Erasmus, S., Samokhin, A., Jie Bay, Lian, Muhammad, S.A., Novak, V., Pérez-Marín, D., Wunderlin, D., Kasozi, G.N., Baeten, V., Handagiripathira, H.M.N.L.

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Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy von Baeten, Vincent, Fernández Pierna, Juan Antonio, Dardenne, Pierre, Meurens, Marc, García-González, Diego L, Aparicio-Ruiz, Ramón

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Volatile Compounds Characterizing Tunisian Chemlali and Chétoui Virgin Olive Oils von Tena, Noelia, Lazzez, Aida, Aparicio-Ruiz, Ramón, García-González, Diego L

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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 von Sánchez-Peña, Carolina M., Luna, Guadalupe, García-González, Diego L., Aparicio, Ramón

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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 von García-González, D.L, Viera-Macías, M, Aparicio-Ruiz, R, Morales, M.T, Aparicio, R

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Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile von García-González, Diego L., Tena, Noelia, Aparicio, Ramón

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A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC von Luna, Guadalupe, Aparicio, Ramón, García-González, Diego L.

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Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil von García-González, Diego L., Viera, María, Tena, Noelia, Aparicio, Ramón

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Detection of the Presence of Refined Hazelnut Oil in Refined Olive Oil by Fluorescence Spectroscopy von Sayago, A, García-González, D. L, Morales, M. T, Aparicio, R

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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 von García-González, Diego L, Barie, Nicole, Rapp, Michael, Aparicio, Ramón

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Volatile Compound Biosynthesis by Green Leaves from an Arabidopsis thaliana Hydroperoxide Lyase Knockout Mutant von Salas, Joaquín J, García-González, Diego L, Aparicio, Ramón

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

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The L444P GBA mutation is associated with early-onset Parkinson's disease in Mexican Mestizos von González-del Rincón, M de L, Monroy Jaramillo, N, Suárez Martínez, AI, Yescas Gómez, P, Boll Woehrlen, MC, López López, M, Alonso Vilatela, ME

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Detecting structure in parity binary sequences von Gonzalez, D.L., Giannerini, S., Rosa, R.

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Analyzing fault tolerance on parallel genetic programming by means of dynamic-size populations von Gonzalez, D.L., de Vega, F.F.

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Evidence for chaotic behavior in driven ventricles von Savino, G.V., Romanelli, L., González, D.L., Piro, O., Valentinuzzi, M.E.

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Sensors: from biosensors to the electronic nose von García-González, D.L, Aparicio, R. (Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa)

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