Ana Lobo‐Prieto

Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS

Diego L. García‐González, M. T. Morales, Ana Lobo‐Prieto et al. · Talanta · 2018 · 84 citations

Food Chemistry, Volatile Compounds, Food Authentication +11

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

Ana Lobo‐Prieto, Noelia Tena, Ramón Aparicio-Ruı́z et al. · Foods · 2020 · 41 citations · Full text

Rapid screening of apple juice quality using ultraviolet, visible, and near infrared spectroscopy and chemometrics: A comparative study

Katarzyna Włodarska, Paweł Piasecki, Ana Lobo‐Prieto et al. · Microchemical Journal · 2021 · 40 citations

Spectroscopy, Food Analysis, Apple Juice Quality +8

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Ana Lobo‐Prieto, Noelia Tena, Ramón Aparicio-Ruı́z et al. · Molecules · 2020 · 35 citations · Full text

Real time monitoring of the combined effect of chlorophyll content and light filtering packaging on virgin olive oil photo-stability using mesh cell-FTIR spectroscopy

Dimitrios Trypidis, Diego L. García‐González, Ana Lobo‐Prieto et al. · Food Chemistry · 2019 · 20 citations

Food Chemistry, Chemical Engineering, Edible Film +11