Hortensia Galán‐Soldevilla

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

Natalie Gerhardt, Sebastian Schwolow, Sascha Rohn et al. · Food Chemistry · 2018 · 167 citations

Olive Oils, Food Authentication, Food Analysis +7

Physicochemical and rheological characterization of Prosopis juliflora seed gum aqueous dispersions

Fernando Rincón, José Muñoz, Pablo Ramírez et al. · Food Hydrocolloids · 2013 · 96 citations

Food Chemistry, Rheological Measurement, Engineering +8

Development of a preliminary sensory lexicon for floral honey

Hortensia Galán‐Soldevilla, Pilar Ruiz Pérez‐Cacho, Salud Serrano et al. · Food Quality and Preference · 2004 · 77 citations

Morphology, Semiochemical, Sensometrics +3

Determination of the sensory attributes of a Spanish dry-cured sausage

Pilar Ruiz Pérez‐Cacho, Hortensia Galán‐Soldevilla, Francisco Crespo et al. · Meat Science · 2005 · 65 citations

Food Chemistry, Sensory Attributes, Food Analysis +5

Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System

Rosario Gutiérrez-Peña, C. Avilés, Hortensia Galán‐Soldevilla et al. · Foods · 2021 · 27 citations · Full text