S. Rodríguez-Tecedor

Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

C. Pizarro, S. Rodríguez-Tecedor, N. Pérez-del-Notario et al. · Food Chemistry · 2012 · 94 citations

Food Chemistry, Engineering, Food Authentication +6

Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles

C. Pizarro, S. Rodríguez-Tecedor, N. Pérez-del-Notario et al. · Journal of Chromatography A · 2010 · 81 citations

Food Chemistry, Volatile Compounds, Chemometric Analysis +7

Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra

C. Pizarro, I. Esteban-Dı́ez, S. Rodríguez-Tecedor et al. · Food Control · 2013 · 48 citations

Food Chemistry, Natural Sciences, Spectroscopy +6

Valorization of onion waste and by‐products: MCR‐ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near‐infrared spectroscopy

J.M. González-Sáiz, S. Rodríguez-Tecedor, C. Pizarro · Biotechnology and Bioengineering · 2008 · 30 citations

Engineering, Bioenergy, Food Analysis +16

Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines

C. Pizarro, S. Rodríguez-Tecedor, I. Esteban-Dı́ez et al. · Food Chemistry · 2013 · 29 citations

Food Chemistry, Red Wines, Oak Chips +1