N. Pérez-del-Notario

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

Plasma Lipidomic Profiling Method Based on Ultrasound Extraction and Liquid Chromatography Mass Spectrometry

C. Pizarro, Irene Arenzana‐Rámila, N. Pérez-del-Notario et al. · Analytical Chemistry · 2013 · 91 citations

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

Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines

C. Pizarro, N. Pérez-del-Notario, J.M. González-Sáiz · Journal of Chromatography A · 2007 · 70 citations

Food Chemistry, Chemical Engineering, Chemical Measurement +12

Development of a dispersive liquid–liquid microextraction method for the simultaneous determination of the main compounds causing cork taint and Brett character in wines using gas chromatography–tandem mass spectrometry

C. Pizarro, C. Sáenz-González, N. Pérez-del-Notario et al. · Journal of Chromatography A · 2011 · 64 citations

Food Chemistry, Gas Chromatography, Food Analysis +9