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Bio
Dr. M. Carmen Pérez-Camino obtained her Degree and PhD in Chemical Science, at the University of Seville (1981 and 1986 respectively), developing her Doctoral Thesis at the Institute de la Grasa, a Food Technology Research Centre of the Spanish National Research Council (IG-CSIC, Seville). The research was focused on the establishment of analytical methodologies to evaluate, objectively, the alteration of edible oils and fats subjected to heating or frying processes. She worked in the chemical characterization of the compounds formed, identifying some of them for the first time, such as the non-polar triglyceride dimers. As a result, was the collaboration in the establishing of regulations for the control of frying oils, in effect up to now (B.O.E. January 26, 1989 approving the Quality Standard for Heated Oils and Fats). She got her permanency as the staff of the IG-CSIC in 1987 and latter, in 2009 acquired the position of Scientific Researcher. She has participated in an important number of research projects financed by public administrations, in contracts of technological support with companies and/or administrations, patents and agreements with non-profit entities. The research results have led to the publication of around a hundred of articles, the majority in journals indexed in the JCR (h-index: 31), also a hundred of presentations at national and international scientific conferences and various book chapters. In research-teaching tasks, she has directed Doctoral Theses, Master Theses, final Degree project of pre- and postgraduates of several degrees. She collaborates in theoretical-practical teaching activities in courses of postgraduate and doctorate, at the Department of Chemistry-Physics of the University of Seville, at the IG-CSIC and at the Pablo de Olavide University. She was (2010-2014) Director of the Journal: "Grasas y Aceites", ISSN: 0017-3495, included in the Journal Citation Reports ©. Head of the Food Characterization and Quality Department of IG-CSIC, during 2008-2013 and Director of the High Specialization courses in fats (2006-2010). Her scientific-technical objectives cover specific aspects of the quality and purity of edible oils and their application to the fraud detection. Mainly in olive oils, although in other valuable oils as argan or sacha inchi oils the studies have been focused on natural minor components and fat-soluble with high antioxidant power.
Research Interests
Papers共 109 篇Author StatisticsCo-AuthorSimilar Experts
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Nancy Chasquibol,Axel Sotelo, Mateo Tapia,Rafael Alarcón, Francisco Goycoolea,María Del Carmen Perez-Camino
Antioxidants (Basel, Switzerland)no. 6 (2024)
FOODSno. 11 (2023): 2126-2126
la ValSe-Food 2022 (2022)
Phytothérapieno. 4-5 (2022): 254-263
Claudia Reyes-Goya,Álvaro Santana-Garrido, Gema Aguilar-Espejo,M Carmen Pérez-Camino,Alfonso Mate,Carmen M Vázquez
Native Crops in Latin Americapp.185-208, (2022)
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