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9 matching references were found.

Morales, M.T.; Berry, A.J.; McIntyre, P.S.; Aparicio, R., Tentative analysis of virgin olive oil aroma by supercritical fluid extraction-high-resolution gas chromatography-mass spectrometry, J. Chromatogr. A, 1998, 819, 1-2, 267-275, https://doi.org/10.1016/S0021-9673(98)00523-8 . [all data]

Usubillaga, A.; Aparicio, R.; Romero, M.; Rojas, L.B.; Khouri, N., Volatile constituents from the leaves of four Libanothamus species from the Venezuelan Andes, Flavour Fragr. J., 2001, 16, 3, 209-211, https://doi.org/10.1002/ffj.981 . [all data]

Aparicio, R.; Romero, M.; Rojas, L.B.; Khouri, N.; Usubillaga, A., Composition of the essential oil of four species of Ruilopezia from the Venezuelan Andes, Flavour Fragr. J., 2001, 16, 3, 172-174, https://doi.org/10.1002/ffj.973 . [all data]

Aparicio, R.; Morales, M.T., Characterization of olive ripeness by green aroma compounds of virgin olive oil, J. Agric. Food Chem., 1998, 46, 3, 1116-1122, https://doi.org/10.1021/jf970540o . [all data]

Salas, J.J.; Sánchez, C.; García-González, D.L.; Aparicio, R., Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves, J. Agric. Food Chem., 2005, 53, 5, 1648-1655, https://doi.org/10.1021/jf040331l . [all data]

Sánchez-Peña, C.M.; Luna, G.; García-González, D.L.; Aparicio, R., Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC, Meat Sci., 2005, 69, 4, 635-645, https://doi.org/10.1016/j.meatsci.2004.10.015 . [all data]

Luna, G.; Aparicio, R.; García-González, D.L., A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC, Food Chem., 2006, 97, 4, 621-630, https://doi.org/10.1016/j.foodchem.2005.05.039 . [all data]

Luna, G.; Morales, M.T.; Aparicio, R., Characterisation of 39 varietal virgin olive oils by their volatile compositions, Food Chem., 2006, 98, 2, 243-252, https://doi.org/10.1016/j.foodchem.2005.05.069 . [all data]

Morales, M.T.; Aparicio, R.; Calvente, J.J., Influence of olive ripeness on the concentration og green aroma compounds in virgin olive oil, Flavour Fragr. J., 1996, 11, 3, 171-178, https://doi.org/10.1002/(SICI)1099-1026(199605)11:3<171::AID-FFJ563>3.0.CO;2-2 . [all data]