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Noelia Tena

Universidad de Sevilla

H指数:20

被引数:1,974

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Quality and purity of commercial avocado oils under the new Codex Alimentarius standard: A comparative analysis with virgin olive oils

商业鳄梨油在新法典标准下的质量和纯度：与初榨橄榄油的比较分析

Journal of Food Composition and Analysis

IF4.6

2026-05-080

OAAI

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

IF6.6

2026-01-010

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

IF0

2025-08-050

OA

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

IF6.3

2025-06-080

PRE

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

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

Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis

IF6.6

2022-06-261

OAAI

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

IF6.6

2022-01-3066

OAAI

Current state of diagnostic, screening and surveillance testing methods for COVID-19 from an analytical chemistry point of view

MICROCHEMICAL JOURNAL

IF5.1

2021-08-0134

OAAI

Antioxidant Capacity of Anthocyanins and other Vegetal Pigments

IF6.6

2020-07-257

OAAI

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health

IF6.6

2020-05-23288

OAAI

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

IF4.6

2020-04-0735

OAAI

Real time monitoring of the combined effect of chlorophyll content and light filtering packaging on virgin olive oil photo-stability using mesh cell-FTIR spectroscopy

IF9.8

2019-10-0120

OAAI

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

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-03-1010

OAAI

Virgin olive oil stability study by mesh cell-FTIR spectroscopy

IF6.1

2017-05-0141

OAAI

Identification of botanical and geographical origin of distillers dried grains with solubles by near infrared microscopy

IF6.3

2015-08-0112

OAAI

Origin authentication of distillers' dried grains and solubles (DDGS)-application and comparison of different analytical strategies

ANALYTICAL AND BIOANALYTICAL CHEMISTRY

IF3.8

2015-06-304

PREAI

In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-04-3051

PREAI

Differentiation of meat and bone meal from fishmeal by near-infrared spectroscopy: Extension of scope to defatted samples

IF6.3

2014-09-0123

OAAI

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

IF6.1

2014-03-0115

OAAI