Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Clemente Ortiz Romero"'
Autor:
Clemente Ortiz-Romero, Rocío Ríos-Reina, Diego L. García-González, María José Cardador, Raquel M Callejón, Lourdes Arce
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100738- (2023)
Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, althou
Externí odkaz:
https://doaj.org/article/8de5c689cba64bc48d70451036ef2ba6
Autor:
Ramón Aparicio-Ruiz, Enrico Casadei, Clemente Ortiz-Romero, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
MethodsX, Vol 10, Iss , Pp 101972- (2023)
During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of
Externí odkaz:
https://doaj.org/article/f9d19d4c6be947ed8d6ef4fa181c59ae
Autor:
Enrico Casadei, Diego Luis García-González, Ramón Aparicio-Ruiz, Clemente Ortiz Romero, Enrico Valli, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Anastasios Koidis, Paul Brereton, Alessandra Bendini, Tullia Gallina Toschi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::a380861b2aba3a7c32de18a6ee99e54b
https://hdl.handle.net/11585/891336
https://hdl.handle.net/11585/891336
Autor:
Diego L. García-González, Enrico Casadei, Enrico Valli, Ramón Aparicio-Ruiz, Clemente Ortiz Romero, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Pierre Alain Golay, Paolo Lucci, Erica Moret, Alessandra Bendini, Tullia Gallina Toschi
The sensory assessment of virgin olive oils is officially carried out by a sensory panel that identifies positive and negative sensory attributes to classify the oils according to their quality grades, namely extra virgin (EV), virgin (V) and lampant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::df388c0f118bde1660d11987190dc960
http://hdl.handle.net/11585/818811
http://hdl.handle.net/11585/818811
Autor:
Enrico Casadei, Enrico Valli, Diego L. García-González, Clemente Ortiz-Romero, Florence Lacoste, Paolo Lucci, Maurizio Servili, Stefania Vichi, Alessandra Bendini, Tullia Gallina Toschi
Nowadays, there is no official instrumental analytical method to support the Panel Test for virgin olive oils (VOOs). For this reason, this study introduces the possible establishment of concentration limits and ranges of selected volatile compounds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::622c5093127914038685e5bebbd4876e
http://hdl.handle.net/11585/807525
http://hdl.handle.net/11585/807525
Autor:
Beatriz Quintanilla-Casas, Enrico Casadei, Stefania Vichi, Alba Tres, Clemente Ortiz-Romero, Ramón Aparicio-Ruiz, Enrico Valli, Diego L. García-González, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
Dipòsit Digital de la UB
Universidad de Barcelona
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Control
Universidad de Barcelona
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Control
In the context of supporting the panel test in the classification of virgin olive oils, the qualitative and quantitative analysis of a number of volatile compounds responsible for their aroma is of great importance. Herein, the data obtained from thr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b6e7bad6237b01dfb067ee948fa4148
http://hdl.handle.net/2445/173719
http://hdl.handle.net/2445/173719
Autor:
Maurizio Servili, Alessandra Bendini, Clemente Ortiz Romero, Florence Lacoste, Stefania Vichi, Erica Moret, Ramón Aparicio-Ruiz, Beatriz Quintanilla-Casas, Enrico Valli, Diego Luis Garcia Gonzalez, Julien Escobessa, Pierre-Alain Golay, Roberto Selvaggini, Enrico Casadei, Paolo Lucci
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acc63e09189d81d53bd9ce75e5acba7d
https://doi.org/10.21748/am21.54
https://doi.org/10.21748/am21.54
Autor:
Ramón Aparicio-Ruiz, Clemente Ortiz Romero, Enrico Casadei, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
8 Tablas.-- 2 Figuras
The requirement for developing an instrumental method for analysis of volatile compounds responsible for the aroma that supports the work of the sensory panel test of virgin olive oils is a matter of great importance. In th
The requirement for developing an instrumental method for analysis of volatile compounds responsible for the aroma that supports the work of the sensory panel test of virgin olive oils is a matter of great importance. In th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f03c388e428d3a5f31a3dea5e2962840
http://hdl.handle.net/11585/866569
http://hdl.handle.net/11585/866569
Autor:
Raquel M. Callejón, Clemente Ortiz-Romero, M. Lourdes Morales, Diego L. García-González, Rocío Ríos-Reina
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
1 Figura.-- 4 Tablas
Wine vinegar is an increasingly appreciated product in Europe and some high-quality vinegars have been certified with “Protected Designation of Origin” (PDO) to preserve and control their production methods. Spain has th
Wine vinegar is an increasingly appreciated product in Europe and some high-quality vinegars have been certified with “Protected Designation of Origin” (PDO) to preserve and control their production methods. Spain has th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cd22b45480aa76a9a5e0dcb29af121c
https://doi.org/10.1007/s00217-017-3026-8
https://doi.org/10.1007/s00217-017-3026-8
Publikováno v:
Agricultural Water Management. 188:21-28
Losses of productivity of flooded rice in Southern Spain may occur due to the use of saline water coming from the existent tidal regime in the marshes of Guadalquivir River, and the sensibility of the plants is variable according to its stage of deve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f7175c22b8132445c6ce7866dc38eb5
https://doi.org/10.1016/j.agwat.2017.03.027
https://doi.org/10.1016/j.agwat.2017.03.027