List of works - Diego L García-González

Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment.

scientific article published in December 2004

Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC.

scientific article published on 10 December 2004

Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.

scientific article published on 22 November 2010

Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy

scientific article published on 01 August 2005

Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy

scientific article published on 24 February 2007

Detection of vinegary defect in virgin olive oils by metal oxide sensors.

scientific article published in March 2002

Does "best before" date embody extra-virgin olive oil freshness?

scientific article published on 13 January 2014

Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy.

scientific article published in November 2009

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

scientific article published on 15 December 2020

Geographical traceability of virgin olive oils from south-western Spain by their multi-elemental composition.

scientific article published on 12 August 2014

Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves.

scientific article published in March 2005

Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing

scientific article published on 08 February 2019

In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization.

scientific article published on 30 April 2015

Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities

scientific article published on 18 April 2006

Mapping brain activity induced by olfaction of virgin olive oil aroma.

scientific article published in September 2011

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

scientific article published on 11 December 2020

PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" Incubation

scientific article published on 10 March 2018

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams ⬇️

scientific article published on February 20, 2008

Research in Olive Oil: Challenges for the Near Future ⬇️

scientific article published on November 18, 2010

Sensor responses to fat food aroma: a comprehensive study of dry-cured ham typicality

scientific article published on 17 December 2013

Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect

scientific article

Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content

scientific article published on 11 November 2009

Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy

scientific article published on 21 March 2013

Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

scientific article published on 25 November 2014

Virgin olive oil quality classification combining neural network and MOS sensors.