José Julián Ríos - Concepedia

Author

José Julián Ríos

Instituto de la Grasa ORCID

Also Known As

J J Rios, J. J. Rios, J. J. Ríos, J. J. Ríos, J.J Rı́os, J.J. RIOS, J.J. Rios, J.J. Ríos, Jose J. Rios, Jose J. Ríos

Publications

4.9K

Citations

H-Index

Concepts

All Affiliations

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

About

José Julián Ríos is an author at Instituto de la Grasa specializing in food chemistry, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	20	1.9K
2	Biochemistry	14	18	978
3	Medicine	13	15	788
4	Engineering	12	13	1K
5	Natural Sciences	9	9	567

José Julián Ríos

Publications

4.8K

Citations

H-Index

Page 1

	Year	Citations
Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection Raquel Mateos, Josè L. Espartero, Mariana Trujillo, Journal of Agricultural and Food Chemistry	2001	468
Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs) Aránzazu García, Elisa Rodríguez-Juan, Guillermo Rodríguez‐Gutiérrez, Food Chemistry Food ChemistryPhenolic CompoundsSolvent ExtractionPolyphenolicsDeep Eutectic Solvents	2015	391
Phenolic Compounds in Spanish Olive Oils Manuel Brenes, Aránzazu García, Pedro Garcı́a, Journal of Agricultural and Food Chemistry	1999	361
Changes in the Volatile Composition of Virgin Olive Oil during Oxidation: Flavors and Off-Flavors M. T. Morales, José Julián Ríos, Ramón Aparicio Journal of Agricultural and Food Chemistry	1997	330
Aroma of virgin olive oil: Biogenesis of the "green" odor notes José M. Olías, Ana G. Pérez, José Julián Ríos, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisGreen ChemistryAltmetric Attention ScoreVirgin Olive Oil	1993	282
Effects of Ozone Treatment on Postharvest Strawberry Quality Ana G. Pérez, Carlos Sanz, José Julián Ríos, Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryEnvironmental ChemistryShelf LifeEngineering	1999	241
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	202
Aroma components and free amino acids in strawberry variety Chandler during ripening Ana G. Pérez, José Julián Ríos, Carlos Sanz, Journal of Agricultural and Food Chemistry BotanyFood AnalysisAltmetric Attention ScoreRipeningStrawberry Variety Chandler	1992	191
Virgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by Chemometrics M. T. Morales, M. V. Alonso, José Julián Ríos, Journal of Agricultural and Food Chemistry FlavoromicsChemical CompositionFood AnalysisSensory ScienceFood Chemistry	1995	176
Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oil Manuel Brenes, Francisco J. Hidalgo, Aránzazu García, Journal of the American Oil Chemists Society Food ChemistryPolyphenolicsFood Bioactive CompoundBiochemistryFlavoromics	2000	176

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