María del Camino - Concepedia

Author

María del Camino

Also Known As

Bendini, Alessandra, Carmen Perez-Camino, M. C. Perez‐Camino, M. C. Pérez Camino, M. C. Pérez-Camino, M. C. Pérez‐Camino, M. Camino, M. Carmen Perez-Camino, M. Carmen Pérez Camino, M. Carmen Pérez-Camino

171

Publications

3.8K

Citations

H-Index

Concepts

All Affiliations

Instituto de la Grasa Consejo Superior de Investigaciones Científicas Universidad Pablo de Olavide Universidad de Lima Universidad de Sevilla

About

María del Camino is an author at Instituto de la Grasa specializing in food chemistry, health sciences, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	28	1.4K
2	Engineering	14	16	562
3	Medicine	13	17	543
4	Business	1	1	18
5	Natural Sciences	1	1	151

María del Camino

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Quantitative Determination of Hydroxy Pentacyclic Triterpene Acids in Vegetable Oils María del Camino, Arturo Cert Journal of Agricultural and Food Chemistry	1999	201
Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties Ikram Bou Abdallah, Nizar Tlili, Enrique Martínez‐Force, Food Chemistry Food ChemistryCarotenoidVolatile CompoundsBotanyAliphatic Alcohols	2014	172
Influence of Fruit Ripening on Olive Oil Quality José M. Garcı́a, Silvia Seller, María del Camino Journal of Agricultural and Food Chemistry Food ChemistryFlavoromicsFood AnalysisAgricultural EconomicsOil Production	1996	154
High Performance Size Exclusion Chromatography of Polar Compounds in Heated and Non‐Heated Fats M. C. Dobarganes, María del Camino, Gloria Márquez‐Ruiz Fette Seifen Anstrichmittel Food ChemistryLipid AnalysisBiochemistrySupercritical Fluid ChromatographyNon‐heated Fats	1988	151
Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives Raquel Mateos, Arturo Cert, María del Camino, Journal of the American Oil Chemists Society Food ChemistryPolyphenolicsFood PreservativesFood Bioactive CompoundFlavoromics	2004	142
Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation Arturo Cert, José Alba, Manuel León‐Camacho, Journal of Agricultural and Food Chemistry	1996	107
Microwave and Conventional Heating Effects on Thermoxidative Degradation of Edible Fats T. Albi, A. Lanzón, Ángeles Guinda, Journal of Agricultural and Food Chemistry Food ChemistryFood PackagingMicrowave TreatmentsMicrowave HeatingMicrowave Energy	1997	104
Microwave and Conventional Heating Effects on Some Physical and Chemical Parameters of Edible Fats T. Albi, A. Lanzón, Ángeles Guinda, Journal of Agricultural and Food Chemistry NutritionFood PackagingEngineeringChemical ParametersMicrowave Energy	1997	91
Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut Gabriel D. Fernandes, Raquel B. Gómez‐Coca, María del Camino, Journal of Chemistry Food ChemistryLipid AnalysisMain Fatty AcidsMinor CompoundsEngineering	2017	85
Thermal stability and frying performance of genetically modified sunflower seed (Helianthus annuus L.) oils M. Carmen Dobarganes, Gloria Márquez‐Ruiz, María del Camino Journal of Agricultural and Food Chemistry	1993	83

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