QUÍMICA FÍSICA Y ANALÍTICA
Departamento
Luis
Cuadros-Rodríguez
Publicaciones en las que colabora con Luis Cuadros-Rodríguez (21)
2020
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Leachables from plastic materials in contact with drugs. State of the art and review of current analytical approaches
International Journal of Pharmaceutics, Vol. 583
2018
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Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part I: framework and fundamentals
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 11, pp. 4237-4244
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Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part II: applications
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 11, pp. 4245-4252
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Separation and determination of some of the main cholesterol-related compounds in blood by gas chromatography-mass spectrometry (Selected ion monitoring mode)
Separations, Vol. 5, Núm. 1
2016
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Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy
Food Chemistry, Vol. 190, pp. 122-127
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Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication - A tutorial
Analytica Chimica Acta, Vol. 909, pp. 9-23
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Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil
Analytica Chimica Acta, Vol. 936, pp. 245-258
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Quality performance metrics in multivariate classification methods for qualitative analysis
TrAC - Trends in Analytical Chemistry, Vol. 80, pp. 612-624
2015
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Comparison of different analytical classification scenarios: Application for the geographical origin of edible palm oil by sterolic (NP) HPLC fingerprinting
Analytical Methods, Vol. 7, Núm. 10, pp. 4192-4201
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Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years
Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 11, pp. 1618-1631
2014
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Application of data mining methods for classification and prediction of olive oil blends with other vegetable oils
Analytical and Bioanalytical Chemistry, Vol. 406, Núm. 11, pp. 2591-2601
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Opinión del estudiante sobre el uso del guión de trabajo autónomo en prácticas de laboratorio de Ingeniería Química
FECIES 2013: X Foro Internacional sobre Evaluación de la Calidad de la Investigación y de la Educación Superior
2013
2012
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A straightforward quantification of triacylglycerols (and fatty acids) in monovarietal extra virgin olive oils by high-temperature GC
Analytical Methods, Vol. 4, Núm. 3, pp. 753-758
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Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data-A review
Analytica Chimica Acta, Vol. 724, pp. 1-11
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Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics
Food Control, Vol. 23, Núm. 2, pp. 449-455
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Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification
Food Chemistry, Vol. 134, Núm. 1, pp. 589-596
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Quantification of blending of olive oils and edible vegetable oils by triacylglycerol fingerprint gas chromatography and chemometric tools
Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 910, pp. 71-77
2011
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Multivariate analysis of HT/GC-(IT)MS chromatographic profiles of triacylglycerol for classification of olive oil varieties
Analytical and Bioanalytical Chemistry, Vol. 399, Núm. 6, pp. 2093-2103
2010
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Application of selected ion monitoring to the analysis of triacylglycerols in olive oil by high temperature-gas chromatography/mass spectrometry
Talanta, Vol. 82, Núm. 1, pp. 255-260