Luis Cuadros-Rodríguez-rekin lankidetzan egindako argitalpenak (10)

2020

  1. Control de calidad sensorial del jamóncurado. Metodología para la formacióny cualificación del panel de cata y parala validación del método de cata

    Eurocarne: La revista internacional del sector cárnico, Núm. 286, pp. 68-78

  2. Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

    Food Chemistry, Vol. 322

  3. Validation requirements of screening analytical methods based on scenario-specified applicability indicators

    TrAC - Trends in Analytical Chemistry, Vol. 122

2018

  1. Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part I: framework and fundamentals

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 11, pp. 4237-4244

  2. Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part II: applications

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 11, pp. 4245-4252

  3. Separation and determination of some of the main cholesterol-related compounds in blood by gas chromatography-mass spectrometry (Selected ion monitoring mode)

    Separations, Vol. 5, Núm. 1

  4. Solver, an Excel application to solve the difficulty in applying different univariate linear regression methods

    Chemometrics and Intelligent Laboratory Systems, Vol. 178, pp. 39-46

2016

  1. Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication - A tutorial

    Analytica Chimica Acta, Vol. 909, pp. 9-23

  2. Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil

    Analytica Chimica Acta, Vol. 936, pp. 245-258

2015

  1. Comparison of different analytical classification scenarios: Application for the geographical origin of edible palm oil by sterolic (NP) HPLC fingerprinting

    Analytical Methods, Vol. 7, Núm. 10, pp. 4192-4201