Guillermo Ramis‐Ramos

Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

Marı́a Jesús Lerma-García, Guillermo Ramis‐Ramos, José Manuel Herrero‐Martínez et al. · Food Chemistry · 2009 · 371 citations

Food Chemistry, Food Authentication, Infrared Spectroscopy +6

Composition, industrial processing and applications of rice bran γ-oryzanol

Marı́a Jesús Lerma-García, José Manuel Herrero‐Martínez, Ernesto Francisco Simó‐Alfonso et al. · Food Chemistry · 2009 · 240 citations

Food Chemistry, Industrial Processing, Food Engineering +3

Profile of Bioactive Compounds in Avocado Pulp Oil: Influence of the Drying Processes and Extraction Methods

Marco Aurélio Ziemann dos Santos, Tatiana Valesca Rodríguez Alicieo, Cláudio Martin Pereira de Pereira et al. · Journal of the American Oil Chemists Society · 2013 · 91 citations

Food Chemistry, Avocado Oil, Drying Processes +15

Quality Changes and Tocopherols and γ‐Orizanol Concentrations in Rice Bran Oil During the Refining Process

Vanessa Ribeiro Pestana, Rui Carlos Zambiazi, Carla Rosane Barboza Mendonça et al. · Journal of the American Oil Chemists Society · 2008 · 86 citations

Engineering, Food Analysis, Agricultural Economics +20

γ-Oryzanol and tocopherol contents in residues of rice bran oil refining

Vanessa Ribeiro Pestana‐Bauer, Rui Carlos Zambiazi, Carla Rosane Barboza Mendonça et al. · Food Chemistry · 2012 · 80 citations