Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile by Enrique Jacobo Díaz-Montaña, Ramón Aparicio-Ruiz, María T. Morales

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An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors by Ramón Aparicio-Ruiz, Noelia Tena, Diego L. García-González

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Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods by Ramón Aparicio-Ruiz, Ramón Aparicio, Diego L. García-González

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Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties? by Enrique Jacobo Díaz-Montaña, María Barbero-López, Ramón Aparicio-Ruiz, María T. Morales

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Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation by Ramón Aparicio-Ruiz, Sara Barbieri, Tullia Gallina Toschi, Diego L. García-González

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Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective by Ana Lobo-Prieto, Noelia Tena, Ramón Aparicio-Ruiz, María T. Morales, Diego L. García-González

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Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions by Ana Lobo-Prieto, Noelia Tena, Ramón Aparicio-Ruiz, Diego L. García-González, Ewa Sikorska

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Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID by 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

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