Lucia Valverde-Som
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Previous Organizations / Institutes
The organizations / institutes from the scholar's other articles in the past ten years
Lucia Valverde-Som has a total of 48 co-authors. Here are the top co-authors by number of shared publications:
- Luis Cuadros-Rodríguez
University of Granada C/Fuentenueva s/n
8 shared publications - Cristina Ruiz-Samblás
Department of Analytical Chemistry, Faculty of Science, University of Granada, Granada, Spain
6 shared publications L.A. Sarabia
5 shared publicationsL. Rubio
3 shared publicationsM.C. Ortiz
3 shared publications- Maria Cruz Ortiz
Departamento de Química, Facultad de Ciencias Universidad de Burgos Burgos Spain
3 shared publications
Latest Publications
- 1 August 2020
- Published by Elsevier in Food Chemistry
- Vol. 322, 126743
Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study
- 1 August 2020
- Published by Elsevier in Food Chemistry
- Vol. 322, 126743
Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study
- 1 June 2020
- Published by Elsevier in Chemometrics and Intelligent Laboratory Systems
- Vol. 201
Impact of the pretreatment of ATR-FTIR signals on the figures of merit when PLS is used
- 1 June 2020
- Published by Elsevier in Chemometrics and Intelligent Laboratory Systems
- Vol. 201
Impact of the pretreatment of ATR-FTIR signals on the figures of merit when PLS is used
- 1 January 2020
- Published by Elsevier in TrAC Trends in Analytical Chemistry
- Vol. 122
Validation requirements of screening analytical methods based on scenario-specified applicability indicators
- 1 January 2020
- Published by Elsevier in TrAC Trends in Analytical Chemistry
- Vol. 122
Validation requirements of screening analytical methods based on scenario-specified applicability indicators
- 1 July 2018
- Published by Elsevier in Chemometrics and Intelligent Laboratory Systems
- Vol. 178, 39-46
Solver, an Excel application to solve the difficulty in applying different univariate linear regression methods
- 1 July 2018
- Published by Elsevier in Chemometrics and Intelligent Laboratory Systems
- Vol. 178, 39-46
Solver, an Excel application to solve the difficulty in applying different univariate linear regression methods
- 25 March 2018
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 98 (11) , 4245-4252
Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part II: applications
BACKGROUND: The organoleptic quality of virgin olive oil depends on positive and negative sensory attributes. These attributes are related to volatile organic compounds and phenolic compounds that represent the aroma and taste (flavour) of the virgin olive oil. The flavour is the characteristic that can be measured by a taster panel. However, as for any analytical measuring device, the tasters, individually, and the panel, as a whole, should be harmonized and validated and proper olive oil standards are needed.RESULTS: In the present study, multivariate approaches are put into practice in addition to the rules to build a multivariate control chart from chromatographic volatile fingerprinting and chemometrics. Fingerprinting techniques provide analytical information without identify and quantify the analytes. This methodology is used to monitor the stability of sensory reference materials.CONCLUSION: The similarity indices have been calculated to build multivariate control chart with two olive oils certified reference materials that have been used as examples to monitor their stabilities. This methodology with chromatographic data could be applied in parallel with the ‘panel test’ sensory method to reduce the work of sensory analysis. © 2018 Society of Chemical Industry
- 25 March 2018
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 98 (11) , 4245-4252
Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part II: applications
BACKGROUND: The organoleptic quality of virgin olive oil depends on positive and negative sensory attributes. These attributes are related to volatile organic compounds and phenolic compounds that represent the aroma and taste (flavour) of the virgin olive oil. The flavour is the characteristic that can be measured by a taster panel. However, as for any analytical measuring device, the tasters, individually, and the panel, as a whole, should be harmonized and validated and proper olive oil standards are needed.RESULTS: In the present study, multivariate approaches are put into practice in addition to the rules to build a multivariate control chart from chromatographic volatile fingerprinting and chemometrics. Fingerprinting techniques provide analytical information without identify and quantify the analytes. This methodology is used to monitor the stability of sensory reference materials.CONCLUSION: The similarity indices have been calculated to build multivariate control chart with two olive oils certified reference materials that have been used as examples to monitor their stabilities. This methodology with chromatographic data could be applied in parallel with the ‘panel test’ sensory method to reduce the work of sensory analysis. © 2018 Society of Chemical Industry