Rubén Gil‐Solsona

Deep leaning in food safety and authenticity detection: An integrative review and future prospects

Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions

Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach

Metabolomic approach for Extra virgin olive oil origin discrimination making use of ultra-high performance liquid chromatography – Quadrupole time-of-flight mass spectrometry