F. Gutiérrez‐Rosales

Main Polyphenols in the Bitter Taste of Virgin Olive Oil. Structural Confirmation by On-Line High-Performance Liquid Chromatography Electrospray Ionization Mass Spectrometry

F. Gutiérrez‐Rosales, José Julián Ríos, Ma. L. Gómez-Rey · Journal of Agricultural and Food Chemistry · 2003 · 204 citations

Agriculture, Biochemistry, Food Science +16

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

Constantin Apetrei, Irina Mirela Apetrei, S. Villanueva et al. · Analytica Chimica Acta · 2010 · 177 citations · Full text

Agriculture, Food Science, Food Engineering +12

Action of chlorophylls on the stability of virgin olive oil

F. Gutiérrez‐Rosales, Juan Garrido‐Fernández, Lourdes Gallardo‐Guerrero et al. · Journal of the American Oil Chemists Society · 1992 · 113 citations

Agriculture, Biochemistry, Plant Sciences +17

Metabolites Involved in Oleuropein Accumulation and Degradation in Fruits of Olea europaea L.: Hojiblanca and Arbequina Varieties

F. Gutiérrez‐Rosales, María‐Paz Romero, María Casanovas et al. · Journal of Agricultural and Food Chemistry · 2010 · 79 citations

Life Sciences, Biochemistry, Plant Biology +17

Solid-phase extraction gas chromatography-ion trap-mass spectrometry qualitative method for evaluation of phenolic compounds in virgin olive oil and structural confirmation of oleuropein and ligstroside aglycons and their oxidation products

José Julián Ríos, Myeong‐Seon Gil, F. Gutiérrez‐Rosales · Journal of Chromatography A · 2005 · 72 citations

Agriculture, Chemistry, Food Science +15