1. R.B. Gómez-Coca, W. Moreda, M.C. Pérez-Camino, Neutral Lipids: Unsaponifiable in Handbook of Food Analysis, ed. By L.M.L. Nollet, F. Toldrá (CRC Press: Boca Raton, 2015), pp. 459–491.
2. T.E. Mungure, A.E-D.Bekhit, A. Carne, S. Roohinejad, K. Mallikarjunan, J. Birch, Application of HPLC in characterisation of triacylglycerols and detection of adulteration in cold pressed seed oils, in Encyclopedia of Food Chemistry, ed. By L. Melton, F. Shahidi, P. Varelis (Academic Press: Oxford 2019), pp. 410–414.
3. D. Gonzalez, M. Viera, N. Tena, R. Aparicio, Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil. Grasas Aceites. 58(4), 344–350 (2007)
4. R.B. Gómez-Coca, M.C. Pérez-Camino, J.M. Martínez-Rivas, A. Bendini, T. Gallina-Toschi, W. Moreda, Olive oil mixtures Part one: Decisional trees or how to verify the olive oil percentage in declared blends. Food Chem. 315, 126235 (2020)
5. R.B. Gómez-Coca, M.C. Pérez-Camino, A. Bendini, T. Gallina-Toschi, Part two Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity. Food Chem. 330, 127226 (2020)