| Comprehensive untargeted lipidomic analysis using core–shell C30 particle column and high field orbitrap mass spectrometer M Narváez-Rivas, Q Zhang Journal of Chromatography A 1440, 123-134, 2016 | 145 | 2016 |
| Analysis of volatile compounds from Iberian hams: a review M Narváez-Rivas, E Gallardo, M León-Camacho Grasas y aceites 63 (4), 432-454, 2012 | 82 | 2012 |
| A new high-performance liquid chromatographic method with evaporative light scattering detector for the analysis of phospholipids. Application to Iberian pig subcutaneous fat M Narváez-Rivas, E Gallardo, JJ Ríos, M León-Camacho Journal of Chromatography A 1218 (22), 3453-3458, 2011 | 45 | 2011 |
| Off-line mixed-mode liquid chromatography coupled with reversed phase high performance liquid chromatography-high resolution mass spectrometry to improve coverage in lipidomics … M Narváez-Rivas, N Vu, GY Chen, Q Zhang Analytica chimica acta 954, 140-150, 2017 | 41 | 2017 |
| Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time M Narváez-Rivas, E Gallardo, M León-Camacho Food Research International 55, 381-390, 2014 | 41 | 2014 |
| Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet M Narváez-Rivas, IM Vicario, MJ Alcalde, M León-Camacho Talanta 81 (4-5), 1224-1228, 2010 | 36 | 2010 |
| Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat M Narváez-Rivas, F Pablos, JM Jurado, M León-Camacho Analytical and bioanalytical chemistry 399, 2115-2122, 2011 | 35 | 2011 |
| Changes in the fatty acid and triacylglycerol profiles in the subcutaneous fat of Iberian ham during the dry-curing process M Narváez-Rivas, IM Vicario, EG Constante, M León-Camacho Journal of agricultural and food chemistry 56 (16), 7131-7137, 2008 | 34 | 2008 |
| Changes in the concentrations of free fatty acid, monoacylglycerol, and diacylglycerol in the subcutaneous fat of Iberian ham during the dry-curing process M Narváez-Rivas, IM Vicario, EG Constante, M León-Camacho Journal of agricultural and food chemistry 55 (26), 10953-10961, 2007 | 29 | 2007 |
| Sterol, aliphatic alcohol and tocopherol contents of Quercus ilex and Quercus suber from different regions F Rabhi, M Narváez-Rivas, N Tlili, S Boukhchina, M León-Camacho Industrial Crops and Products 83, 781-786, 2016 | 21 | 2016 |
| Accurate mass and retention time library of serum lipids for type 1 diabetes research N Vu, M Narvaez-Rivas, GY Chen, MJ Rewers, Q Zhang Analytical and bioanalytical chemistry 411, 5937-5949, 2019 | 19 | 2019 |
| Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed:“Montanera”. effect of anatomical location and length of … M Narváez-Rivas, M León Camacho, IM Vicario Consejo Superior de Investigaciones Científicas (España), 2009 | 19 | 2009 |
| Subcutaneous fat triacylglycerols profile from Iberian pigs as a tool to differentiate between intensive and extensive fattening systems E Gallardo, M Narváez-Rivas, F Pablos, JM Jurado, M León-Camacho Journal of agricultural and food chemistry 60 (7), 1645-1651, 2012 | 18 | 2012 |
| A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study M Narváez-Rivas, E Gallardo, JJ Ríos Martín, M León Camacho Consejo Superior de Investigaciones Científicas (España), 2010 | 17 | 2010 |
| Authentication of fattening diet of goat kid according to their fatty acid profile from perirenal fat T Mellado-González, M Narváez-Rivas, MJ Alcalde, T Cano, ... Talanta 77 (5), 1603-1608, 2009 | 16 | 2009 |
| Determination of ent-kaurene in subcutaneous fat of Iberian pigs by gas chromatography multi-stage mass spectrometry with the aim to differentiate between intensive and … MN Rivas, JJ Rios, JF Arteaga, JF Quilez, AF Barrero, M León-Camacho analytica chimica acta 624 (1), 107-112, 2008 | 16 | 2008 |
| Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process M Narváez-Rivas, E Gallardo, M León-Camacho Food Research International 67, 299-307, 2015 | 14 | 2015 |
| Changes in polar and non-polar lipid fractions of subcutaneous fat from Iberian ham during dry-curing process. Prediction of the curing time M Narváez-Rivas, E Gallardo, M León-Camacho Food research international 54 (1), 213-222, 2013 | 14 | 2013 |
| Utilizing centralized biorepository samples for biomarkers of cystic fibrosis lung disease severity SD Sagel, BD Wagner, A Ziady, T Kelley, JP Clancy, M Narvaez-Rivas, ... Journal of Cystic Fibrosis 19 (4), 632-640, 2020 | 12 | 2020 |
| Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time M Narváez-Rivas, E Gallardo, M León-Camacho Grasas y aceites 67 (4), e166-e166, 2016 | 11 | 2016 |
