Diego L. García-González

instituto de la grasa csic

H指数:41

被引数:4,698

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Effects of Irrigation and Potassium Fertilizer on Sugar Dynamics and Ripening in Arbequina Olives Across Harvest Seasons

灌溉和钾肥对阿拉贝昆橄榄不同采收季节中糖动态和成熟度的影响

Agronomy-Basel

IF3.4

2026-10-230

Autofluorescence Profiling of Virgin Olive Oil: Impact of Rosemary and Basil Flavoring During Storage

初榨橄榄油的自体荧光分析：迷迭香和罗勒调味对储存期间的影响

Antioxidants

IF6.6

2026-01-010

OAAI

Optimization of Calibration Strategies for the Quantification of Volatile Compounds in Virgin Olive Oil

优化用于 Virgin Olive Oil 中挥发性化合物定量的校准策略

Foods 2025, Vol. 14, Page 3439

IF5.1

2025-10-080

OAAI

Chemical and spectral profiling of the oil fraction in fried tomato sauces with distinct oil ingredients

油炸番茄酱中不同油成分的油分馏分的化学和光谱分析

LWT

IF0

2025-08-050

Dietary freeze-dried beer prevents inflammation in DSS-induced chronic ulcerative colitis in mice

饮食冷冻干燥啤酒可预防DSS诱导的小鼠慢性溃疡性结肠炎中的炎症

Food Funct.

IF0

2025-08-020

PRE

Combining FTIR on-device strategies for continuous analysis of virgin olive oil, avocado oil, and lipid matrices degradation

结合FTIR在设备策略，用于对初榨橄榄油、牛油果油和脂质基质的连续分析降解

FOOD CONTROL

IF6.3

2025-06-080

PRE

The Management of Irrigation and Potassium Fertilization to Mitigate the Effect of Light Frosts on the Phenolic and Volatile Compounds in Virgin Olive Oils

灌溉和钾肥的管理，以减轻轻度霜冻对初榨橄榄油中酚类和挥发性化合物的影响

ANTIOXIDANTS

IF6.6

2024-05-010

OAAI

Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-10-111

OAAI

Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

FOOD CHEMISTRY-X

IF8.2

2023-10-014

OAAI

Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods

FOOD CHEMISTRY

IF9.8

2023-01-0118

A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-12-013

OAAI

Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils

FOOD CONTROL

IF6.3

2022-05-0114

OAAI

The Impact of Mild Frost Occurring at Different Harvesting Times on the Volatile and Phenolic Composition of Virgin Olive Oil

ANTIOXIDANTS

IF6.6

2022-04-2714

OAAI

VinegarScan: A Computer Tool Based on Ultraviolet Spectroscopy for a Rapid Authentication of Wine Vinegars

CHEMOSENSORS

IF3.7

2021-10-221

Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2021-10-013

OAAI

1H-NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage

FOOD CONTROL

IF6.3

2021-05-0119

OAAI

Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils

FOOD CONTROL

IF6.3

2021-05-0122

OAAI

Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2020-11-01132

OAAI

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

MOLECULES

IF4.6

2020-04-0735

OAAI

Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-03-0151

OAAI

Diego L. García-González

个人简介

教育背景

工作经历

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