Noelia Tena Pajuelo

Profesora Ayudante Doctora
ntena@us.es
Área de conocimiento: Química Analítica
Departamento: Química Analítica
Grupo: PROYECTO SEXIA (AGR-104)
Tipo Año Título Fuente
Artículo2021 Current state of diagnostic, screening and surveillance testing methods for COVID-19 from an analytical chemistry point of view. MICROCHEMICAL JOURNAL
Editorial2020 Antioxidant capacity of anthocyanins and other vegetal pigments ANTIOXIDANTS
Artículo2020 Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: a multidimensional study carried out under simulated market conditions FOODS
Revisión2020 State of the art of anthocyanins: Antioxidant activity, sources, bioavailability, and therapeutic effect in human health ANTIOXIDANTS
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 Vibrational Spectroscopy Performance in Geographical Identification of Virgin Olive Oils: A World Level Study EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Artículo2019 Characterization of different ozonized sunflower oils I. Chemical changes during ozonization GRASAS Y ACEITES
Artículo2019 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 FOOD CHEMISTRY
Artículo2018 PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" Incubation JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Capítulo2018 Storage and preservation of fats and oils Encyclopedia of Food Security and Sustainability
Artículo2017 A study of the differences between trade standards inside and outside Europe GRASAS Y ACEITES
Capítulo2017 Analytical tools in authenticity and traceability of olive oil Food Traceability and Authenticity: Analytical Techniques
Artículo2017 Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy GRASAS Y ACEITES
Artículo2017 Virgin olive oil stability study by mesh cell-FTIR spectroscopy TALANTA
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 Identification of botanical and geographical origin of distillers dried grains with solubles by near infrared microscopy FOOD CONTROL
Revisión2015 In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015 Origin authentication of distillers' dried grains and solubles (DDGS)-application and comparison of different analytical strategies ANALYTICAL AND BIOANALYTICAL CHEMISTRY
Artículo2014 Differentiation of meat and bone meal from fishmeal by near-infrared spectroscopy: Extension of scope to defatted samples FOOD CONTROL
Artículo2014 Sensor responses to fat food aroma: A comprehensive study of dry-cured ham typicality TALANTA
Artículo2014 Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR GRASAS Y ACEITES
Artículo2013 Authenticity of olive oil: Mapping and comparing official methods and promising alternatives FOOD RESEARCH INTERNATIONAL
Capítulo2013 Infrared, raman, and fluorescence spectroscopies: Methodologies and applications Handbook of Olive Oil: Analysis and Properties
Artículo2013 Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012 Chemical changes of thermoxidized virgin olive oil determined by excitation-emission fluorescence spectroscopy (EEFS) FOOD RESEARCH INTERNATIONAL
Artículo2012 Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas GRASAS Y ACEITES
Artículo2011 Authentication of organic and conventional eggs by carotenoid profiling FOOD CHEMISTRY
Artículo2010 Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009 Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile GRASAS Y ACEITES
Artículo2009 Evaluation of Virgin Olive Oil Thermal Deterioration by Fluorescence Spectroscopy JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009 Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008 Relationship between sensory attributes and volatile compounds qualifying dry-cured hams Meat Science
Artículo2007 Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Artículo2007 Evaluación de los métodos basados en triglicéridos y esteroles para detectar la presencia de aceite de avellana en aceite de oliva GRASAS Y ACEITES
Artículo2007 Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oils JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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