Ramón Aparicio Ruiz
Telefono: 954556747
Email: Solicitar correo
Perfil en ORCID: 0000-0003-1093-1928
Perfil en Scopus: 22233590300

Grupo de Investigación: Proyecto Sexia
Departamento/Unidad: Química Analítica
Situación profesional: Profesor Titular de Universidad

Responsable de los siguientes proyectos/ayudas en la US:

• Proyecto de investigación:
  • Rancidez incipiente: evaluación avanzada de marcadores químicos y sensoriales en busca de la detección temprana y la solución de problemas de calidad (PID2021-128694OB-C22)
  
  

Participa en los siguientes proyectos/ayudas en la US:

• Proyecto de investigación:
  • Estudio de los compuestos de flavor asociados a los atributos positivos de aceites de oliva vírgenes con perfil sensorial frutado, frutado verde y frutado maduro y evolución durante su vida útil (US-1381617 - Equipo Colaborador (Solicitud))
  • Trazabilidad de los Defectos Sensoriales en el Aceite de Oliva Virgen (AGL2011-30371-C02-01 - Contratado)
  
  

Cobertura de la base de datos de proyectos, véase aqui

Publicaciones:

Capítulos en Libros

Lobo , Ana, Aparicio Ruiz, Ramón, Tena Pajuelo, Noelia, Ortiz Romero, Clemente, Díaz Montaña, E.J., et. al.:
Aroma del aceite de oliva virgen, interpretación química de la percepción sensorial. Pag. 23-38. En: Las bondades del consumo de aceite de oliva virgen. Ourense. Universidade de Vigo. 2019. ISBN 978-84-8158-835-4

García González, Diego Luis, Aparicio López, Ramón, Aparicio Ruiz, Ramón:
Olive Oil. Pag. 335-358. En: Foodintegrity Handbook: a Guide to Food Authenticity Issues and Analytical Solutions. Eurofins Analytics France. 2018. ISBN 978-2-9566303-0-2

Aparicio López, Ramón, García González, Diego Luis, Aparicio Ruiz, Ramón:
Vegetable Oil. Pag. 359-382. En: Foodintegrity Handbook: a Guide to Food Authenticity Issues and Analytical Solutions. Eurofins Analytics France. 2018. ISBN 978-2-9566303-0-2

García González, Diego Luis, Aparicio López, Ramón, Aparicio Ruiz, Ramón:
Olive Oil. Pag. 335-358. En: Foodintegrity Handbook: a Guide to Food Authenticity Issues and Analytical Solutions. Eurofins Analytics France. 2018. ISBN 978-2-9566303-0-2

Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, Koidis, Anastasios, García González, Diego Luis:
Analytical Tools in Authenticity and Traceability of Olive Oil Food Traceability and Authenticity: Analytical Techniques. Pag. 232-260. En: Food Traceability and Authenticity. Crc Press. 2017. ISBN 978-1-4987-8842-7

Morales Millán, Maria Teresa, Aparicio Ruiz, Ramón, Aparicio López, Ramón:
Chromatographic Methodologies: Compounds for Olive Oil Odor Issues. Pag. 261-309. En: Handbook of Olive Oil: Analysis and Properties. Ed. 2. - New York - Estados Unidos. Springer. 2013. 772. ISBN 9780470227213

Gandul Rojas, Beatriz, Gallardo Guerrero, Mª Lourdes, Roca López Cepero, María, Aparicio Ruiz, Ramón:
Chromatographic methodologies: compounds for olive oil color issues. Pag. 219-259. En: Handbook of olive oil: Analysis and Properties, 2nd edition. Springer Science and Business Media. 2013

Aparicio López, Ramón, García González, Diego Luis, Aparicio Ruiz, Ramón:
Assessment of Chemical and Physical-Chemical Properties of Edible Oils. Pag. 127-198. En: Mac-Oils, Mapping and Comparing Oils. Roma (Italia). Internet. 2008

Aparicio López, Ramón, Aparicio Ruiz, Ramón, García González, Diego Luis:
Rapid Methods for Testing of Oil Authenticity: the Case of Olive Oil. Pag. 151-162. En: Rapid Methods for Food and Feed Quality Determination. Wageningen. Wageningen Academic Publishers. 2007. ISBN 978-90-76998-93-0

Aparicio López, Ramón, Aparicio Ruiz, Ramón:
Chemometrics as an aid in authentication. Pag. 156-180. En: Oils and Fats Authentication. Sheffield, UK. Blackwell Publishing. 2002

Aparicio López, Ramón, Morales Millán, Maria Teresa, Luna Sánchez, Guadalupe, Aparicio Ruiz, Ramón:
Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil. Pag. 3-14. En: Flavour and Fragrance Chemistry. Dordrecht (the Netherlands). Kluwer Academic Publisher. 2000. ISBN 0-7923-6211-X

Aparicio López, Ramón, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, García González, Diego Luis:
Detection of Defects in Virgin Olive Oil by Electronic Nose. Pag. 151-162. En: Flavour and Fragrance Chemistry. Dordrecht (the Netherlands). Kluwer Academic Publisher. 2000. ISBN 0-7923-6211-X

Publicaciones en Revistas

Díaz Montaña, E.J., Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile. En: Antioxidants. 2023. Vol. 12. Núm. 2. https://doi.org/10.3390/antiox12020242

Aparicio Ruiz, Ramón, Ortiz Romero, Clemente, Casadei, Enrico, García González, Diego Luis, Servili, Maurizio, et. al.:
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID. En: MethodsX. 2023. Núm. 10. https://doi.org/10.1016/j.mex.2022.101972

Aparicio Ruiz, Ramón, Ortiz Romero, Clemente, Casadei, Enrico, García González, Diego Luis, Servili, Maurizio, et. al.:
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils. En: Food Control. 2022. Vol. 135. 10.1016/j.foodcont.2021.108756

Díaz Montaña, E.J., Barbero López, Maria, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?. En: Antioxidants. 2022. Vol. 11

Aparicio Ruiz, Ramón, Tena Pajuelo, Noelia, García González, Diego Luis:
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors. En: Foods: Open Access Journal. 2022. Vol. 11. Núm. 7

Lobo , Ana, Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, García González, Diego Luis:
A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy. En: LWT-Food Science and Technology. 2022. Vol. 172. https://doi.org/10.1016/j.lwt.2022.114160

Ríos Reina, Rocío, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, García González, Diego Luis:
Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods. En: Food Chemistry. 2022. Vol. 399. Núm. 133942. https://doi.org/10.1016/j.foodchem.2022.133942

Barbieri, Sara, Aparicio Ruiz, Ramón, Brkic Bubola, Karolina, Bucar Miklavcic, Milena, Lacoste, Florence, et. al.:
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment. En: International Journal of Gastronomy and Food Science. 2021. Vol. 25. 10.1016/j.ijgfs.2021.100402

Aparicio Ruiz, Ramón:
La autenticidad del aceite de oliva en un mercado global: composición química y normas comerciales (1ª Parte). 2021. Núm. 28. Pag. 3-28. https://www.seqa.es/graseqa2012/boletin_graseqa_28_2021.pdf

Casadei, Enrico, Valli, Enrico, Aparicio Ruiz, Ramón, Ortiz Romero, Clemente, García González, Diego Luis, et. al.:
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils. En: Food Control. 2021. Vol. 123. 10.1016/j.foodcont.2020.107823

Lobo , Ana, Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, García González, Diego Luis, Sikorska, Eva:
Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: a multidimensional study carried out under simulated market conditions. En: Foods: Open Access Journal. 2020. 10.3390/foods9121846

Lobo , Ana, Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, García González, Diego Luis:
Tracking sensory characteristics of virgin olive oils during storage: Interpretation of their changes from a multiparametric perspective. En: Molecules. 2020. 10.3390/molecules25071686

Aparicio Ruiz, Ramón, Barbieri, Sara, Gallina Toshi, Tullia, García González, Diego Luis:
Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation. En: Foods: Open Access Journal. 2020. 10.3390/foods9121870

Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, Aparicio López, Ramón:
Does Virgin Olive Oil Sensory Assessment Require Input from Chemistry?. En: Food Research International. 2019. https://doi.org/10.1002/ejlt.201900202

Oliver Pozo, Celia, Trypidis, Dimitrios, Aparicio López, Ramón, García González, Diego Luis, Aparicio Ruiz, Ramón:
Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing. En: Journal of Agricultural and Food Chemistry. 2019. 10.1021/acs.jafc.9b00477

Aparicio Ruiz, Ramón, García González, Diego Luis, Lobo , Ana, Aparicio López, Ramón:
Andalusian Protected Designations of Origin of Virgin Olive Oil: The Role of Chemical Composition in Their Authentication. En: European Journal of Lipid Science And Technology. 2018. 10.1002/ejlt.201800133

Aparicio Ruiz, Ramón, García González, Diego Luis, Morales Millán, Maria Teresa, Lobo , Ana, Romero del Rio, Inmaculada:
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS. En: Talanta. 2018. Vol. 187. Pag. 133-141. 10.1016/j.talanta.2018.05.008

García González, Diego Luis, Tena Pajuelo, Noelia, Romero del Rio, Inmaculada, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, et. al.:
A Study of the differences between trade standards inside and outside Europe. En: Grasas y Aceites. 2017. 10.3989/gya.0446171

Aparicio Ruiz, Ramón, Tena Pajuelo, Noelia, Romero del Rio, Inmaculada, Aparicio López, Ramón, García González, Diego Luis, et. al.:
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy. En: Grasas y Aceites. 2017. Vol. 68. Núm. e219. 10.3989/gya.0332171

Aparicio Ruiz, Ramón, Romero del Rio, Inmaculada, García González, Diego Luis, Oliver Pozo, Celia, Aparicio López, Ramón:
Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition. En: Food Chemistry. 2017. Vol. 220. Pag. 42-50. http://dx.doi.org/10.1016/j.foodchem.2016.09.176

Romero del Rio, Inmaculada, García González, Diego Luis, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
Study of Volatile Compounds of Virgin Olive Oils with "Frostbitten Olives" Sensory Defect. En: Journal of Agricultural and Food Chemistry. 2017. Vol. 65. Pag. 4314-4320. 10.1021/acs.jafc.7b00712

Aparicio Ruiz, Ramón, García González, Diego Luis, Oliver Pozo, Celia, Tena Pajuelo, Noelia, Morales Millán, Maria Teresa, et. al.:
Phenolic profile of virgin olive oils with and without sensory defects: Oils with non oxidative defects exhibit a considerable concentration of phenols. En: LWT-Food Science and Technology. 2016. Vol. 118. Pag. 299-307. 10.1002/ejlt.201400337

Romero del Rio, Inmaculada, Aparicio Ruiz, Ramón, Oliver Pozo, Celia, Aparicio López, Ramón, García González, Diego Luis:
Characterization of virgin olive oils with two kinds of "frostbitten olives" sensory defect. En: Journal of Agricultural and Food Chemistry. 2016. Vol. 64. Núm. 27. Pag. 5590-5597. 10.1021/acs.jafc.6b02464

Oliver Pozo, Celia, Aparicio Ruiz, Ramón, Romero del Rio, Inmaculada, García González, Diego Luis:
Analysis of volatile markers for virgin olive oil aroma defects by SPME-GC/FID: Possible sources of incorrect data. En: Journal of Agricultural and Food Chemistry. 2015. Vol. 63. Pag. 10477-10483. 10.1021/acs.jafc.5b03986

Romero del Rio, Inmaculada, García González, Diego Luis, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects. En: Talanta. 2015. Vol. 134. Pag. 394-401. https://doi.org/10.1016/j.talanta.2014.11.032

Aparicio Ruiz, Ramón, Gandul Rojas, Beatriz:
Decolouration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation. En: Food Research International. 2014. Vol. 65. Núm. B. Pag. 199-206. 10.1016/j.foodres.2014.05.046

García González, Diego Luis, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
Chemical characterization of organic and non-organic virgin olive oils. 2014. Vol. 21. 10.1051/ocl/2014031

García González, Diego Luis, Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, Aparicio López, Ramón:
Sensor responses to fat food aroma: A comprehensive study of dry-cured ham. En: Talanta. 2014. Vol. 120. Pag. 342-348. http://dx.doi.org/10.1016/j.talanta.2013.12.013

Aparicio Ruiz, Ramón, García González, Diego Luis, Aparicio López, Ramón:
Does Best Before date embody extra-virgin olive oil freshness?. En: Journal of Agricultural and Food Chemistry. 2014. dx.doi.org/10.1021/jf405220d

Aparicio Ruiz, Ramón, García González, Diego Luis:
Time course analysis of fractionated thermoxidized virgin olive oil by FTIR spectroscopy. 2013. Vol. 61. Núm. 13. Pag. 3212-3218. 10.1021/jf305422d

Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, García González, Diego Luis:
Time course analysis of fractionated thermoxidized virgin olive oil by FTIR spectroscopy. En: Journal of Agricultural and Food Chemistry. 2013. Vol. 61. Pag. 3212-3218. dx.doi.org/10.1021/jf305422d

García González, Diego Luis, Aparicio López, Ramón, Aparicio Ruiz, Ramón:
Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods. En: Molecules. 2013. Vol. 18. Pag. 3927-3947

Aparicio López, Ramón, Morales Millán, Maria Teresa, Aparicio Ruiz, Ramón, Tena Pajuelo, Noelia, García González, Diego Luis:
Authenticity of Olive Oil: Mapping and Comparing Official Methods and Promising Alternatives. En: Food Research International. 2013. Vol. 54. Pag. 2025-2038. https://doi.org/10.1016/j.foodres.2013.07.039

Aparicio Ruiz, Ramón, Roca López Cepero, María, Gandul Rojas, Beatriz:
Mathematical model to predict formation of pyroheophytin a in virgin olive oil during the storage. En: Journal of Agricultural and Food Chemistry. 2012. Vol. 60. Pag. 7040-7049

Aparicio Ruiz, Ramón, Gandul Rojas, Beatriz:
Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive Oils. En: Journal of Agricultural and Food Chemistry. 2012. Vol. 60. Pag. 5180-5191. 10.1021/jf300332m

Aparicio Ruiz, Ramón, Rield, Ken, Schwartz, Steve:
Identification and quantification of metallo-chlorophyll complexes in bright green table olives by high-performance liquid chromatrography-mass spectrometry quadrupole/time-of-flight. 2011. Vol. 59. Núm. 20. Pag. 11100-11108

Aparicio Ruiz, Ramón, Mínguez Mosquera, Mª Isabel, Gandul Rojas, Beatriz:
"Thermal Degradation Kinetics of Carotenoid Pigments in Virgin Olive Oils¿ 1) Lutein, ¿-Carotene and ¿-Cryptoxanthin¿. En: Journal of Food Composition and Analysis. 2011. Vol. 24. Núm. 6. Pag. 811-820. 10.1016/j.jfca.2011.04.009

Aparicio Ruiz, Ramón, Mínguez Mosquera, Mª Isabel, Gandul Rojas, Beatriz:
Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Series a. En: Journal of Agricultural and Food Chemistry. 2010. Vol. 58. Pag. 6200-6208. 10.1021/jf9043937

Aparicio Ruiz, Ramón, Gandul Rojas, Beatriz, Roca López Cepero, María:
Pigment Profile in Non-Spanish Olive Varieties (Olea Europaea L. Var Coratina, Frantoio, and Koroneiki). En: Journal of Agricultural and Food Chemistry. 2009. Vol. 57. Pag. 10831-10836

García González, Diego Luis, Aparicio Ruiz, Ramón, Aparicio López, Ramón:
Review/Reseña: Virgin olive oil - Chemical implications on quality and health. En: European Journal of Lipid Science And Technology. 2008. Vol. 110. Núm. 7. Pag. 602-607

García González, Diego Luis, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. En: Meat Science. 2008. Vol. 80. Núm. 2. Pag. 315-325

Lazzez, a, Aparicio Ruiz, Ramón, García González, Diego Luis:
Volatile compounds characterizing Tunisian chemlali and chétoui virgin olive oils. En: Journal of Agricultural and Food Chemistry. 2007. Vol. 55. Núm. 19. Pag. 7852-7858

Baeten, Vincent, Garcia, Diego Luis, Aparicio Ruiz, Ramón:
Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy. En: Journal of Agricultural and Food Chemistry. 2005. Vol. 53. Núm. 16. Pag. 6201-6206

Aparicio López, Ramón, García González, Diego Luis, Viera Macias, M, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
Validation of a method based on triglycerides for the detection of low percentages of hazelnut oil in olive oil by column liquid chromatography. En: Journal of AOAC International. 2005. Vol. 90. Núm. 5. Pag. 1346-1353

Aparicio López, Ramón, Aparicio Ruiz, Ramón:
Review/Reseña: Authentication of vegetable oils by chromatographic techniques. En: Journal of Chromatography A. 2000. Vol. 881. Núm. 1-2. Pag. 93-104

Aportaciones a Congresos

Ríos Reina, Rocío, Aparicio Ruiz, Ramón, Lobo Prieto, Ana, Díaz Montaña, E.J., Tena Pajuelo, Noelia, et. al.:
Sensomic study of the positive sensory notes of extra virgin olive oils. Poster en Congreso. 18th Euro Fed Lipid Congress. Online. 2021

Diez-Quijada Jiménez, Leticia, De Oliveira, Flavio L., Jos Gallego, Angeles Mencia, Cameán Fernández, Ana Maria, Aparicio Ruiz, Ramón, et. al.:
Alterations in Mediterranean mussel (Mytilus galloprovincialis) composition exposed to cyanotoxins as revealed by nalytical pyrolysis. Poster en Congreso. 1st Iberian Meeting in Separation Sciences & Mass Spectrometry. - Santiago de Compostela (A Coruña), España. 2019

Aparicio Ruiz, Ramón, Díaz Montaña, E.J., Tena Pajuelo, Noelia, Lobo , Ana, Morales Millán, Maria Teresa, et. al.:
Characterization Ability of Major and Minor Compounds in Virgin Olive Oil for Chemically Defining Protected Designation of Origin in Southern Spain. Poster en Congreso. 5th FoodIntegrity Conference. Nantes (Francia). 2018

Barbero López, Maráa, Díaz Montaña, E.J., Aparicio Ruiz, Ramón, Montaña Gonzalez, Maria Teresa:
Comparative Study of the Oxidative Stability of Virgin and Flavoured Olive Oils. Poster en Congreso. Comparative Study of the Oxidative Stability of Virgin and Flavoured Olive Oils. Sevilla, Andalucía, España. 2018

Díaz Montaña, E.J., Aparicio Ruiz, Ramón, Montaña Gonzalez, Maria Teresa:
Estudio Comparativo de Métodos Analíticos de Cuantificación de Compuestos Volátiles en Aceite de Oliva Virgen. Poster en Congreso. XVI Reunión del Grupo Regional Andaluz de la Sociedad Española de Química Analítica. Granada (España). 2018

Alcalá Galan, Ana, Díaz Montaña, E.J., Hernanz Vila, Mª Dolores, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
Comparative Study of Virgin and Flavoured Olive Oil Shelf-Life by Volatile Compounds. Poster en Congreso. Comparative Study of Virgin and Flavoured Olive Oil Shelf-Life by Volatile Compounds. Belfast, U.K. 2018

Romero del Rio, Inmaculada, Oliver Pozo, Celia, Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, García González, Diego Luis, et. al.:
Validated analytical approach for a reliable analysis of virgin olive oil volatile compounds. Poster en Congreso. 14th Euro Fed Lipid Congress. Gante (Bélgica). 2016

Romero del Rio, Inmaculada, Oliver Pozo, Celia, Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, et. al.:
Authentication of virgin olive oil quality by a SPME-GCMS validated method. Poster en Congreso. 3rd Food Integrity Conference, ¿Assuring the integrity of the food chain: food authenticity research priorities and funding opportunities¿. Praga (República Checa). 2016

Oliver Pozo, Celia, Romero del Rio, Inmaculada, Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, et. al.:
Developing Analytical Tools for Sensory Assessment: from Aroma to Flavour Compounds and Vive Versa. Ponencia en Congreso. 14 EuroFedLipid. Gante (Bélgica). 2016

Romero del Rio, Inmaculada, Oliver Pozo, Celia, Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, et. al.:
Study of the chemical characteristics of Andalusian virgin olive oil PDOs. Poster en Congreso. II FoodIntegrity Conference 2015. Bilbao (España). 2015

Tena Pajuelo, Noelia, Romero del Rio, Inmaculada, Oliver Pozo, Celia, Aparicio Ruiz, Ramón, Aparicio López, Ramón, et. al.:
Geographical traceability of Andalusian Virgin Olive Oils PDO. Poster en Congreso. 13th EuroFedLipid Congress. : Florencia (Italia). 2015

Romero del Rio, Inmaculada, Oliver Pozo, Celia, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa, García González, Diego Luis:
Marker for the traceability of virgin olive oil sensory defects. Poster en Congreso. 12th EuroFedLipid Congress. Montpellier (Francia). 2014

Romero del Rio, Inmaculada, García González, Diego Luis, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
Volatile compounds as traceability markers of virgin olive oil. Poster en Congreso. 11th EuroFedLipid Congress. Antalya - Turkey. 2013

Aparicio Ruiz, Ramón, Roca López Cepero, María, Gandul Rojas, Beatriz:
Método para predecir el envejecimiento del aceite de oliva virgen y establecer su consumo preferente. Comunicación en congreso. Expoliva 2013-XVI Scientific-Technical Symposium of Olive Oil. Jaén (España). 2013

Romero del Rio, Inma, García González, Diego Luis, Aparicio Ruiz, Ramón, Morales Millán, Maria Teresa:
volatile compounds as traceability makers of virgin olive oil. Comunicación en congreso. 11 th Euro Fed lipids. 2013

Aparicio Ruiz, Ramón, Gandul Rojas, Beatriz:
Decolouration processes under non-oxygen thermal auto-oxidation of chlorophyll and carotenoid fractions in virgin olive oils. Poster en Congreso. 7th INTERNATIONAL CONGRESS ON PIGMENTS IN FOOD. Novara, Italia. 2013

García González, Diego Luis, Morales Millán, Maria Teresa, Romero del Rio, Inma, Aparicio Ruiz, Ramón:
Volatile markers for the main sensory defects found in virgin olive oil. Comunicación en congreso. 10th Euro Feed Lipids Congress: Fats, Oils and Lipids: from Science and Technology to Health. Cracow, Cracow, Poland. 2012

Gandul Rojas, Beatriz, Aparicio Ruiz, Ramón, Roca López Cepero, María, Gallardo Guerrero, Mª Lourdes, Mínguez Mosquera, Mª Isabel:
Los Pigmentos Como Marcadores de Trazabilidad del Aceite de Oliva. Comunicación en congreso. Simposium Científico-Técnico Expoliva . Jaen, España. 2009. XIV Simposium Científico-Técnico Expoliva 2009. 0. 0

Mínguez Mosquera, Mª Isabel, Gandul Rojas, Beatriz, Roca López Cepero, María, Aparicio Ruiz, Ramón:
Química y bioquímica de pigmentos. Comunicación en congreso. XXXIII Asamblea del Instituto de la Grasa. 2008

Aparicio Ruiz, Ramón, Mínguez Mosquera, Mª Isabel, Gandul Rojas, Beatriz:
Termodegradation of Chlorophyll Pigments in Virgin Olive Oils. Poster en Congreso. 5th International Congress on Pigments in Fruits. Helsinki. 2008. 5th International Congress on Pigments in Fruits. 43. 43

Aparicio Ruiz, Ramón, Mínguez Mosquera, Mª Isabel, Gandul Rojas, Beatriz:
Thermodegradation of carotenoid pigments in virgin olive oils. Comunicación en congreso. 6th International Congress Of Pigments in Food: Chemical, Biological, and Technological Aspects. 2007

Gandul Rojas, Beatriz, Gallardo Guerrero, Mª Lourdes, Aparicio Ruiz, Ramón, Mínguez Mosquera, Mª Isabel:
Influencia de la Estructura del Compuesto Clorofílico en su Incorporación a Micelas y Posterior Absorción Epitelial Por Células Caco-2. Comunicación en congreso. X Congreso de la Sociedad Española de Nutrición. Segovia. 2007. X Congreso de la Sociedad Española de Nutrición (Sen). 85. 85

Roca López Cepero, María, Aparicio Ruiz, Ramón, Gandul Rojas, Beatriz, Mínguez Mosquera, Mª Isabel:
Chemistry Behind Colour of Virgin Olive Oil. Conferencia Congreso no publicada. 4th Euro Fed Lipid Congress. 2006. 4th Euro Fed Lipidscongress: Oils, Fats, and Lipids for a Healthier Future. 151. 151

Gandul Rojas, Beatriz, Hornero Méndez, Dámaso, Roca López Cepero, María, Aparicio Ruiz, Ramón, Mínguez Mosquera, Mª Isabel:
Determination of Pyropheophytin to Pheophytin Ratio As Quality Index in Extra Virgin Olive Oils. Poster en Congreso. 26th World Congress and Exhibition of the International Society for Fat Research. Praga, República Checa. 2005. Modern Aspects of Fats and Oils. 99. 99

Patentes:

Aparicio Ruiz, Ramón, Roca López Cepero, María, Gandul Rojas, Beatriz:
Método para Predecir la Pérdida de Frescor del Aceite de Oliva Virgen, Establecer su Consumo Preferente (o Vida Útil) y Detectar un Indicio de Fraude Por Mezcla con Aceite Deodorato. Modalidad know how