| Relationship between sensory attributes and volatile compounds qualifying dry-cured hams DL García-González, N Tena, R Aparicio-Ruiz, MT Morales Meat science 80 (2), 315-325, 2008 | 239 | 2008 |
| Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy V Baeten, JA Fernández Pierna, P Dardenne, M Meurens, ... Journal of agricultural and food chemistry 53 (16), 6201-6206, 2005 | 220 | 2005 |
| Authenticity of olive oil: Mapping and comparing official methods and promising alternatives R Aparicio, MT Morales, R Aparicio-Ruiz, N Tena, DL García-González Food Research International 54 (2), 2025-2038, 2013 | 159 | 2013 |
| Virgin olive oil‐Chemical implications on quality and health DL García‐González, R Aparicio‐Ruiz, R Aparicio European Journal of Lipid Science and Technology 110 (7), 602-607, 2008 | 148 | 2008 |
| Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils R Aparicio-Ruiz, MI Mínguez-Mosquera, B Gandul-Rojas Journal of Food Composition and Analysis 24 (6), 811-820, 2011 | 135 | 2011 |
| Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects I Romero, DL García-González, R Aparicio-Ruiz, MT Morales Talanta 134, 394-401, 2015 | 115 | 2015 |
| Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils N Tena, A Lazzez, R Aparicio-Ruiz, DL García-González Journal of Agricultural and Food Chemistry 55 (19), 7852-7858, 2007 | 87 | 2007 |
| Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS R Aparicio-Ruiz, DL García-González, MT Morales, A Lobo-Prieto, ... Talanta 187, 133-141, 2018 | 83 | 2018 |
| Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods DL García-González, R Aparicio, R Aparicio-Ruiz Molecules 18 (4), 3927-3947, 2013 | 78 | 2013 |
| Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Series a R Aparicio-Ruiz, MI Mínguez-Mosquera, B Gandul-Rojas Journal of Agricultural and Food Chemistry 58 (10), 6200-6208, 2010 | 73 | 2010 |
| In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization N Tena, SC Wang, R Aparicio-Ruiz, DL García-González, R Aparicio Journal of Agricultural and Food Chemistry 63 (18), 4509-4526, 2015 | 64 | 2015 |
| Chromatographic methodologies: Compounds for olive oil odor issues MT Morales, R Aparicio-Ruiz, R Aparicio Handbook of olive oil: analysis and properties, 261-309, 2013 | 64 | 2013 |
| Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition R Aparicio-Ruiz, I Romero, DL García-González, C Oliver-Pozo, ... Food Chemistry 220, 42-50, 2017 | 46 | 2017 |
| Analysis of volatile markers for virgin olive oil aroma defects by SPME-GC/FID: Possible sources of incorrect data C Oliver-Pozo, R Aparicio-Ruiz, I Romero, DL García-González Journal of Agricultural and Food Chemistry 63 (48), 10477-10483, 2015 | 46 | 2015 |
| Identification and quantification of metallo–chlorophyll complexes in bright green table olives by high-performance liquid chromatrography–mass spectrometry quadrupole/time-of … R Aparicio-Ruiz, KM Riedl, SJ Schwartz Journal of agricultural and food chemistry 59 (20), 11100-11108, 2011 | 46 | 2011 |
| Olive oil DL García-González, R Aparicio-Ruiz, R Aparicio Gourmet and health-promoting specialty oils, 33-72, 2009 | 46 | 2009 |
| Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: A multidimensional study carried out under simulated market conditions A Lobo-Prieto, N Tena, R Aparicio-Ruiz, DL García-González, E Sikorska Foods 9 (12), 1846, 2020 | 34 | 2020 |
| Tracking sensory characteristics of virgin olive oils during storage: Interpretation of their changes from a multiparametric perspective A Lobo-Prieto, N Tena, R Aparicio-Ruiz, MT Morales, DL García-González Molecules 25 (7), 1686, 2020 | 34 | 2020 |
| Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils E Casadei, E Valli, R Aparicio-Ruiz, C Ortiz-Romero, DL García-González, ... Food Control 123, 107823, 2021 | 33 | 2021 |
| Pigment profile in non-Spanish olive varieties (Olea europaea L. Var. Coratina, Frantoio, and Koroneiki) R Aparicio-Ruiz, B Gandul-Rojas, M Roca Journal of agricultural and food chemistry 57 (22), 10831-10836, 2009 | 32 | 2009 |
