Cuadros-Rodríguez L - Search Results

1

Multivariate approach for the authentication of vanilla using infrared and Raman spectroscopy.

Jiménez-Carvelo AM, Tonolini M, McAleer O, Cuadros-Rodríguez L, Granato D, Koidis A. Jiménez-Carvelo AM, et al. Food Res Int. 2021 Mar;141:110196. doi: 10.1016/j.foodres.2021.110196. Epub 2021 Feb 1. Food Res Int. 2021. PMID: 33642028

2

Authentication of geographical origin of palm oil by chromatographic fingerprinting of triacylglycerols and partial least square-discriminant analysis.

Ruiz-Samblás C, Arrebola-Pascual C, Tres A, van Ruth S, Cuadros-Rodríguez L. Ruiz-Samblás C, et al. Talanta. 2013 Nov 15;116:788-93. doi: 10.1016/j.talanta.2013.07.054. Epub 2013 Aug 3. Talanta. 2013. PMID: 24148475

3

Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy.

Dominguez-Vidal A, Pantoja-de la Rosa J, Cuadros-Rodríguez L, Ayora-Cañada MJ. Dominguez-Vidal A, et al. Food Chem. 2016 Jan 1;190:122-127. doi: 10.1016/j.foodchem.2015.05.064. Epub 2015 May 16. Food Chem. 2016. PMID: 26212950

4

One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction.

Jiménez-Carvelo AM, Pérez-Castaño E, González-Casado A, Cuadros-Rodríguez L. Jiménez-Carvelo AM, et al. Food Chem. 2017 Apr 15;221:1784-1791. doi: 10.1016/j.foodchem.2016.10.103. Epub 2016 Oct 24. Food Chem. 2017. PMID: 27979162

5

Fast-HPLC Fingerprinting to Discriminate Olive Oil from Other Edible Vegetable Oils by Multivariate Classification Methods.

Jiménez-Carvelo AM, González-Casado A, Pérez-Castaño E, Cuadros-Rodríguez L. Jiménez-Carvelo AM, et al. J AOAC Int. 2017 Mar 1;100(2):345-350. doi: 10.5740/jaoacint.16-0411. Epub 2017 Jan 12. J AOAC Int. 2017. PMID: 28079016

6

A new analytical method for quantification of olive and palm oil in blends with other vegetable edible oils based on the chromatographic fingerprints from the methyl-transesterified fraction.

Jiménez-Carvelo AM, González-Casado A, Cuadros-Rodríguez L. Jiménez-Carvelo AM, et al. Talanta. 2017 Mar 1;164:540-547. doi: 10.1016/j.talanta.2016.12.024. Epub 2016 Dec 10. Talanta. 2017. PMID: 28107970

7

HPLC-UV and HPLC-CAD chromatographic data fusion for the authentication of the geographical origin of palm oil.

Obisesan KA, Jiménez-Carvelo AM, Cuadros-Rodriguez L, Ruisánchez I, Callao MP. Obisesan KA, et al. Talanta. 2017 Aug 1;170:413-418. doi: 10.1016/j.talanta.2017.04.035. Epub 2017 Apr 13. Talanta. 2017. PMID: 28501190

8

A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication.

Bajoub A, Medina-Rodríguez S, Ajal EA, Cuadros-Rodríguez L, Monasterio RP, Vercammen J, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Bajoub A, et al. Food Res Int. 2018 Apr;106:233-242. doi: 10.1016/j.foodres.2017.12.027. Epub 2017 Dec 14. Food Res Int. 2018. PMID: 29579923

9

Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation.

González-Casado A, Jiménez-Carvelo AM, Cuadros-Rodríguez L. González-Casado A, et al. Meat Sci. 2019 Mar;149:149-155. doi: 10.1016/j.meatsci.2018.11.021. Epub 2018 Nov 29. Meat Sci. 2019. PMID: 30528719

10

Classification of olive oils according to their cultivars based on second-order data using LC-DAD.

Jiménez-Carvelo AM, Cruz CM, Olivieri AC, González-Casado A, Cuadros-Rodríguez L. Jiménez-Carvelo AM, et al. Talanta. 2019 Apr 1;195:69-76. doi: 10.1016/j.talanta.2018.11.033. Epub 2018 Nov 12. Talanta. 2019. PMID: 30625602

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