Perfil del autor: Tena Pajuelo, Noelia
Datos institucionales
| Nombre | Tena Pajuelo, Noelia |
| Departamento | Química Analítica |
| Área de conocimiento | Química Analítica |
| Categoría profesional | Profesor Permanente Laboral - Mod. PCD |
| Correo electrónico | Solicitar |
 |
|
Estadísticas
-
Nº publicaciones
22
-
Nº visitas
12745
-
Nº descargas
61514
| Publicaciones |
|---|
Artículo
 Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation
(American Chemical Society, 2023)
The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of ... |
Artículo
El laboratorio instrumental en el aula
(Real e Ilustre Colegio Oficial de Farmacéuticos, 2023)
Puesta en marcha de una actividad encaminada a utilizar recursos instrumentales novedosos y automatizables como refuerzo ... |
Artículo
El laboratorio instrumental en el aula
(Real e Ilustre Colegio Oficial de Farmacéuticos, 2023)
Puesta en marcha de una actividad encaminada a utilizar recursos instrumentales novedosos y automatizables como refuerzo ... |
Artículo
Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application
(Multidisciplinary Digital Publishing Institute (MDPI), 2022)
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental ... |
Artículo
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors
(MDPI, 2022)
A survey was launched to understand the current problems and sensitivities of the olive oil market through a series of ... |
Artículo
A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy
(Elsevier, 2022)
Virgin olive oil (VOO) stability needs to be controlled to guarantee that the oil keeps the quality declared on the label ... |
Artículo
Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis
(MDPI (Multidisciplinary Digital Publishing Institute), 2022)
|
Trabajo Fin de Grado
Métodos rápidos de detección de COVID-19
(2021)
El SARS-CoV-2 apareció en Wuhan (China) el 31 de diciembre de 2019 causando la actual pandemia mundial declarada por la ... |
Trabajo Fin de Grado
Evaluación analítica del aroma del jamón
(2021)
La calidad sensorial de un alimento es un factor que influye notablemente en la decisión del consumidor a la hora de ... |
Artículo
Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions
(MDPI, 2020)
The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take ... |
Artículo
State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health
(MDPI, 2020)
The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure ... |
Artículo
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
(MDPI, 2020)
Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality ... |
Artículo
Antioxidant Capacity of Anthocyanins and other Vegetal Pigments
(Multidisciplinary Digital Publishing Institute (MDPI), 2020)
|
Trabajo Fin de Grado
Aplicaciones de la espectroscopía infrarroja en el análisis de alimentos
(2019)
En los últimos años, la preocupación por la calidad y seguridad alimentaria ha aumentado debido a las crisis alimentarias ... |
Artículo
Characterization of different ozonized sunflower oils I. Chemical changes during ozonization
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2019)
Vegetable oils are usually rich in unsaturated fatty acids which are susceptible to oxidation. The oxidation of vegetable ... |
Trabajo Fin de Grado
Alteraciones de los aceites vegetales durante la fritura
(2018)
En los últimos años, la producción y el consumo de aceites vegetales (palma, soja, colza, girasol, etc.) ... |
Artículo
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
(CSIC, 2017)
Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable ... |
Artículo
A study of the differences between trade standards inside and outside Europe
(Consejo Superior de Investigaciones Científicas (CSIC), 2017)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in ... |
Artículo
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
(CSIC, 2016)
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input ... |
Artículo
Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR
(CSIC. Consejo Superior de Investigaciones Científicas: Instituto de la Grasa, 2014)
Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in ... |
Artículo
Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2009)
|
Artículo
Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2007)
Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between ... |