Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Fidel Ortega-Gavilán"'
Autor:
Guillermo Jiménez-Hernández, Fidel Ortega-Gavilán, M. Gracia Bagur-González, Antonio González-Casado
Publikováno v:
Foods, Vol 13, Iss 2, p 183 (2024)
Currently, the combination of fingerprinting methodology and environmentally friendly and economical analytical instrumentation is becoming increasingly relevant in the food sector. In this study, a highly versatile portable analyser based on Spatial
Externí odkaz:
https://doaj.org/article/9662de01fb374191b643489bb3b4b73a
Autor:
María Guerrero-Chanivet, Fidel Ortega-Gavilán, M. Gracia Bagur-González, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, Dominico A. Guillén-Sánchez
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100486- (2023)
Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the
Externí odkaz:
https://doaj.org/article/87eba048294344cf80304db3e72ffdec
Autor:
María Guerrero-Chanivet, Fidel Ortega-Gavilán, M. Gracia Bagur-González, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, Dominico A. Guillén-Sánchez
Publikováno v:
Journal of Agricultural and Food Chemistry.
Autor:
María Guerrero-Chanivet, Fidel Ortega-Gavilán, María Gracia Bagur-González, Manuel J. Valcárcel-Muñoz, María de Valme García-Moreno, Dominico A. Guillén-Sánchez
Brandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication “Brandy de Jerez” (PGI). Two key factors for the production of quality brandies are the original wine spirit and its aging process. They are sig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76df9112859baf99ba43f83a8730051c
https://hdl.handle.net/10481/80985
https://hdl.handle.net/10481/80985
Autor:
Ana M. Jiménez-Carvelo, Fidel Ortega-Gavilán, Luis Cuadros-Rodríguez, Alejandra Arroyo-Cerezo, Sandra Martín-Torres
Publikováno v:
Digibug. Repositorio Institucional de la Universidad de Granada
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Chromatograms are a valuable source of information about the chemical composition of the food being analyzed. Sometimes, this information is not explicit and appears in a hidden or not obvious way. Thus, the use of chemometric tools and datamining me
Autor:
Fidel Ortega-Gavilán, Simone Squara, Chiara Cordero, Luis Cuadros-Rodríguez, Mª Gracia Bagur-González
Publikováno v:
Journal of Food Composition and Analysis. 115:104904
Autor:
Christian H. Pérez-Beltrán, Ana M. Jiménez-Carvelo, Sandra Martín-Torres, Fidel Ortega-Gavilán, Luis Cuadros-Rodríguez
Publikováno v:
Digibug. Repositorio Institucional de la Universidad de Granada
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Funding for open access charge: University of Granada / CBUA.
The application of non-targeted analytical strategies such as instrumental chromatographic fingerprinting is commonly applied in the field of food authentication/food quality. Althoug
The application of non-targeted analytical strategies such as instrumental chromatographic fingerprinting is commonly applied in the field of food authentication/food quality. Althoug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15b50a7aec97b46956247765d08c2ddf
http://hdl.handle.net/10481/74930
http://hdl.handle.net/10481/74930
Autor:
Fidel Ortega-Gavilán, Ana M. Jiménez-Carvelo, Luis Cuadros-Rodríguez, M. Gracia Bagur-González
Publikováno v:
SSRN Electronic Journal.
Extra virgin olive oil is a potentially vulnerable foodstuff that can be mixed with other vegetal edible oils including poorer quality olive oils in order to obtain illicit profits. These unauthorized operations may take place at any stage of the pro
Autor:
Fidel Ortega-Gavilán, José Antonio García-Mesa, José Carlos Marzal-Fernández, Francisco J. Moreno-Ballesteros, Francisco P. Rodríguez-García, Antonio González-Casado, Luis Cuadros-Rodríguez
Publikováno v:
Digibug. Repositorio Institucional de la Universidad de Granada
instname
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An important problem in the olive sector is the occasional mismatch of results obtained by different tasting panels when the same olive oil sample is analysed. These discrepancies could be minimised by using reference materials (RM) for taster traini
Autor:
El Amine Ajal, Turki M.S. Aldawoud, Fatimah Babiker, Amanda Teixeira Badaró, M. Gracia Bagur-González, Aadil Bajoub, Douglas Fernandes Barbin, Ibrahim Bello, Federica Bianchi, Daniela Braconi, Esra Capanoglu, Maria Careri, Alegría Carrasco-Pancorbo, Salah Chaji, Luis Cuadros-Rodríguez, Aly Farag El Sheikha, Yuny Erwanto, Charis M. Galanakis, Antonio González-Casado, Karthik Gopi, Ademola Monsur Hammed, M.A. Motalib Hossain, Ana M. Jiménez-Carvelo, Sylvio Barbon Junior, Senem Kamiloglu, Mohammed Kamruzzaman, Sandra Martin-Torres, Debashish Mazumder, Lia Millucci, Lucía Olmo-García, Saheed Olorunnisola, Fidel Ortega-Gavilán, Tugba Ozdal, Maria Laura Parisi, Myrto Rizou, Abdul Rohman, Neil Saintilan, Jesmond Sammut, Annalisa Santucci, Irene Serrano-García, Miray Simsek, Ottavia Spiga, Bruno Bogaz Zarpelão
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b429702180355bd9d19127a446d021f5
https://doi.org/10.1016/b978-0-12-821104-5.00016-7
https://doi.org/10.1016/b978-0-12-821104-5.00016-7