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Ramón Aparicio-Ruiz
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Ramón Aparicio-Ruiz
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Ramón Aparicio-Ruiz
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1
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
Published 2013-04-01
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Article
2
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
Published 2020-12-01
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Article
3
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
Published 2020-12-01
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Article
4
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
Published 2020-04-01
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Article
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