Raquel María Callejón Fernández

Profesor Contratado Doctor

Universidad de Sevilla

Spain

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About

Raquel María Callejón Fernández is a Profesor Contratado Doctor at Universidad de Sevilla, Spain. Her research focuses on the application of advanced spectroscopic techniques for food authentication, specifically in the analysis of olive oil and dry-cured ham. Recent publications explore topics such as the differentiation of virgin olive oil categories, the influence of packaging on volatile compounds, and the impact of various cultivation practices on oil quality.

Articles (10)

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (4)

Pilar Ruiz Pérez-Cacho

Associate professor

Universidad de Córdoba

SPAIN

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Stephen E Reichenbach

Professor

University of Nebraska - Lincoln

UNITED STATES

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Lourdes Arce

Universidad de Córdoba

SPAIN

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Chiara Emilia Irma Cordero

Full Professor of Food Chemistry

Università degli Studi di Torino

ITALY

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Raquel María Callejón Fernández

Research Interests

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About

Articles (10)

A comparative study of fluorescence and Raman spectroscopy for discrimination of virgin olive oil categories: Chemometric approaches and evaluation against other techniques

Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity

Iberian dry-cured ham sliced: Influence of vacuum packaging on volatile profile during chill-storage

Influence of the ripening chamber’s geographical location on dry-cured Iberian ham’s key odorants

A non-destructive sampling method for food authentication using gas chromatography coupled to mass spectrometry or ion mobility spectrometry

Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils

Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography

Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

Collaborators (4)

Pilar Ruiz Pérez-Cacho

Stephen E Reichenbach

Lourdes Arce

Chiara Emilia Irma Cordero

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