María Teresa Morales Millán

Profesora Titular de Universidad
tmorales@us.es
Área de conocimiento: Química Analítica
Departamento: Química Analítica
Grupo: PROYECTO SEXIA (AGR-104)
Prog. doctorado: Programa de Doctorado en Química (RD. 99/2011)
Tipo Año Título Fuente
Artículo2021 Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation FOOD RESEARCH INTERNATIONAL
Revisión2020 Tracking sensory characteristics of virgin olive oils during storage: Interpretation of their changes from a multiparametric perspective MOLECULES
Capítulo2019 Aroma del aceite de oliva virgen: interpretación química de la percepción sensorial Las bondades del consumo de aceite de oliva virgen
Artículo2019 Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method FOODS
Artículo2019 Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Artículo2019 Competence Assessment: a Measurement System for the Subject “Applied Analytical Chemistry” of the Pharmacy Degree Educación Química
Artículo2019 Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry? EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Artículo2018 Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS TALANTA
Artículo2017 A study of the differences between trade standards inside and outside Europe GRASAS Y ACEITES
Artículo2017 Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy GRASAS Y ACEITES
Artículo2017 Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016 A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil GRASAS Y ACEITES
Artículo2016 Phenolic profile of virgin olive oils with and without sensory defects: Oils with non-oxidative defects exhibit a considerable concentration of phenols EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Artículo2015 Characterization of Bioactive Compounds from Monovarietal Virgin Olive Oils: Relationship Between Phenolic Compounds-Antioxidant Capacities INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Artículo2015 Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects TALANTA
Artículo2014 Chemical characterization of organic and non-organic virgin olive oils OCL-OILSEEDS AND FATS CROPS AND LIPIDS
Artículo2013 Authenticity of olive oil: Mapping and comparing official methods and promising alternatives FOOD RESEARCH INTERNATIONAL
Capítulo2013 Chromatographic methodologies: Compounds for olive oil odor issues Handbook of Olive Oil: Analysis and Properties
Capítulo2013 Chromatographic methodologies: Compounds for olive oil traceability issues Handbook of Olive Oil: Analysis and Properties
Capítulo2013 Olive oil oxidation Handbook of Olive Oil: Analysis and Properties
Artículo2012 Towards new analyses of aroma and volatiles to understand sensory perception of olive oil EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Ponencia2010 Iniciativa interdisciplinar y de enfoque transversal en la enseñanza de la química analítica ARS PHARMACEUTICA
Capítulo2010 Olive and Olive Oil Handbook of Fruit and Vegetable Flavors
Artículo2010 Resolución de casos prácticos en pequeños grupos en la enseñanza de la asignatura química general y analítica del grado en farmacia ARS PHARMACEUTICA
Artículo2010 Traditional and new strategies in the primary prevention of eating disorders: a comparative study in Spanish adolescents INTERNATIONAL JOURNAL OF GENERAL MEDICINE
Artículo2009 Analysis of eating attitudes in a sample of adolescents from Sevilla MEDICINA CLINICA
Artículo2009 Eating behaviour and body image in a sample of adolescents from Sevilla NUTRICION HOSPITALARIA
Artículo2009 Evaluation of alpha-tocopherol in virgin olive oil by a luminiscent method GRASAS Y ACEITES
Artículo2009 La plataforma virtual webct en la enseñanza de la disciplina "análisis químico" en la licenciatura de farmacia: evaluación de la actitud del alumnado EDUSFARM
Artículo2009 Stepwise geographical traceability of virgin olive oils by chemical profiles using artificial neural network models EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Artículo2008 EAFP Annual Conference, 20-21 September 2007, Madrid, Spain Pharmacy Education : an International Journal for Pharmaceutical Education
Artículo2008 Influencia de los estereotipos en la percepción de la obesidad NUTRICION HOSPITALARIA
Artículo2008 Modificación de la metodología educativa para la mejora del aprendizaje del "análisis químico" Edusfarm. Revista d’Educació Superior en Farmàcia
Artículo2008 Percepción de la obesidad en jóvenes universitarios y pacientes con trastornos de la conducta alimentaria NUTRICION HOSPITALARIA
Artículo2008 Relationship between sensory attributes and volatile compounds qualifying dry-cured hams Meat Science
Artículo2007 Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007 Validation of a method based on triglycerides for the detection of low percentages of hazelnut oil in olive oil by column liquid chromatography Journal of AOAC International
Revisión2007 Vitamina E y aceites vegetales GRASAS Y ACEITES
Artículo2006 Changes induced by UV radiation during virgin olive oil storage JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2006 Characterisation of 39 varietal virgin olive oils by their volatile compositions FOOD CHEMISTRY
Artículo2006 Frutos tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenóis e antocianinas Ciência Rural
Artículo2005 Comparative study of virgin olive oil sensory defects FOOD CHEMISTRY
Artículo2004 Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2000 Detection of rancid defect in virgin olive oil by the electronic nose JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2000 Oil and fat classification by selected bands of near-infrared spectroscopy APPLIED SPECTROSCOPY
Artículo2000 Sensory and chemical evaluation of winey-vinegary defect in virgin olive oils EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo1999 Effect of extraction conditions on sensory quality of virgin olive oil JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Artículo1999 Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications GRASAS Y ACEITES
Artículo1998 Analysis of volatiles from callus cultures of olive Olea europaea PHYTOCHEMISTRY
Artículo1998 Characterization of olive ripeness by green aroma compounds of virgin olive oil JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1998 Oil and fat classification by FT-Raman spectroscopy JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1998 Tentative analysis of virgin olive oil aroma by supercritical fluid extraction-high-resolution gas chromatography mass spectrometry JOURNAL OF CHROMATOGRAPHY A
Artículo1997 Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1997 Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1996 Detection of virgin olive oil adulteration by Fourier transform Raman spectroscopy JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1996 Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil FLAVOUR AND FRAGRANCE JOURNAL
Artículo1996 Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Artículo1996 Sensory authentication of European extra-virgin olive oil varieties by mathematical procedures JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Artículo1995 Sensory wheels - a statistical technique for comparing qda panels - application to virgin olive oil JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Artículo1995 Virgin olive oil aroma - relationship between volatile compounds and sensory attributes by chemometrics JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1994 Dynamic headspace gas-chromatographic method for determining volatiles in virgin olive oil JOURNAL OF CHROMATOGRAPHY A
Artículo1994 Good control practices underlined by an online fuzzy control database GRASAS Y ACEITES
Artículo1994 Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships between sensory attributes and volatile peaks FOOD QUALITY AND PREFERENCE
Artículo1994 Relationship between the coi test and other sensory profiles by statistical procedures GRASAS Y ACEITES
Artículo1994 Un estudio detallado y exhaustivo de la autentificación de aceites de oliva virgen europeos mediante el sistema experto SEXIA GRASAS Y ACEITES
Ponencia1993 Characterizing some European olive oil varieties by Volátiles using statistical tools GRASAS Y ACEITES
Artículo1993 Optimization by mathematical procedures of 2 dynamic headspace techniques for quantifying virgin olive oil volatiles ANALYTICA CHIMICA ACTA
Artículo1992 Técnicas de aislamiento y concentración de volátiles de aceites vegetales GRASAS Y ACEITES
Artículo1990 Spectrophotometric determination of bismuth in pharmaceutical preparations using 1-[Di(2-pyridyl)-methylene]-5-salicylidene-thiocarbonohydrazide FARMACO
Revisión1988 Application of a new spectrophotometric method for Zinc determination in beverages and condiments NAHRUNG-FOOD
Artículo1988 Spectrophotometric methods for the evaluation of acidity constants of two-step overlapping equilibria from the difference of absorbances at two wavelengths Bollettino chimico farmaceutico (Milano)
Artículo1987 Spectrophotometric determination of zinc with 1-[di(2-pyridyl)methylene-5- salicylidenethiocarbonohydrazide ANALYST
Artículo1986 Spectroscopic and analytical evaluation of 1-(di-(2-pyridyl) methylidene-5-(p-hydroxybenzilidene)-thiocarbohydrazone. JOURNAL OF MOLECULAR STRUCTURE

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/01/2012 31/12/2014 Responsable Trazabilidad de los Defectos Sensoriales en el Aceite de Oliva Virgen (AGL2011-30371-C02-01) Ministerio de Ciencia e Innovación (Nacional)
13/12/2004 13/12/2007 Responsable Compuestos minoritarios como biomarcadores de trazabilidad de la calidad del aceite de oliva virgen (AGL2004-07623-C03-01) Ministerio de Ciencia y Tecnología (Nacional)
01/01/2019 31/12/2021 Responsable Estudio Sensómico de Notas Sensoriales Positivas de los Aove: Hacia una Mayor Comprensión Química de los Variabilidad Sensorial de los Aceites de Alta Calidad (RTI2018-101546-B-C22) Ministerio de Ciencia, Innovación y Universidades (Nacional)

Contratos

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
30/01/2007 30/01/2008 Investigador/a Desarrollo de técnicas para la caracterización de sustancias peligrosas en aguas y vertidos (OG-053/07) Confederación Hidrográfica del Guadalquivir (Nacional)
30/01/2006 30/01/2007 Investigador/a Desarrollo de técnicas para la caracterización de sustancias peligrosas en aguas y vertidos (OG-052/06) Confederación Hidrográfica del Guadalquivir (Nacional)