Diego L. García‐González

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

Diego L. García‐González, Noelia Tena, Ramón Aparicio-Ruı́z et al. · Meat Science · 2008 · 190 citations · Full text

Agriculture, Food Science, Food Analysis +15

Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy

Vincent Baeten, Juan Antonio Fernández Pierna, Pierre Dardenne et al. · Journal of Agricultural and Food Chemistry · 2005 · 167 citations · Full text

Agriculture, Food Science, Food Analysis +10

Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC

Carolina M. Sánchez-Peña, Guadalupe Luna‐Solano, Diego L. García‐González et al. · Meat Science · 2004 · 143 citations

Agriculture, Food Science, Food Analysis +6

Authenticity of olive oil: Mapping and comparing official methods and promising alternatives

Ramón Aparicio, M. T. Morales, Ramón Aparicio-Ruı́z et al. · Food Research International · 2013 · 135 citations · Full text

Agriculture, Food Science, Food Analysis +9

Spatial and temporal variation of the nekton and hyperbenthos from a temperate European estuary with regulated freshwater inflow

Pilar Drake, Alberto M. Arias, Francisco Baldó et al. · Estuaries · 2002 · 127 citations · Full text

Natural Sciences, Marine Sciences, Oceanography +16