Pilar Ruiz Pérez‐Cacho

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

Natalie Gerhardt, Sebastian Schwolow, Sascha Rohn et al. · Food Chemistry · 2018 · 173 citations

Agriculture, Food Science, Food Analysis +15

Historical Review of Citrus Flavor Research during the Past 100 Years

Russell L. Rouseff, Pilar Ruiz Pérez‐Cacho, Fatima A. Jabalpurwala · Journal of Agricultural and Food Chemistry · 2009 · 119 citations

Agriculture, Chemistry, Food Science +17

Comparison of Three Lychee Cultivar Odor Profiles Using Gas Chromatography−Olfactometry and Gas Chromatography−Sulfur Detection

Kanjana Mahattanatawee, Pilar Ruiz Pérez‐Cacho, Thomas L. Davenport et al. · Journal of Agricultural and Food Chemistry · 2007 · 86 citations

Agriculture, Botany, Plant Sciences +17

Development of a preliminary sensory lexicon for floral honey

Hortensia Galán‐Soldevilla, Pilar Ruiz Pérez‐Cacho, M. Jodral Villarejo et al. · Food Quality and Preference · 2004 · 78 citations

Life Sciences, Entomology, Psycholinguistics +11

Determination of the sensory attributes of a Spanish dry-cured sausage

Pilar Ruiz Pérez‐Cacho, Hortensia Galán‐Soldevilla, Francisco Crespo · Meat Science · 2005 · 65 citations

Agriculture, Food Science, Food Analysis +13