QUÍMICA ANALÍTICA, NUTRICIÓN Y BROMATOLOGÍA

2002

1. Anthocyanin composition of the fruit of Coriaria myrtifolia L

   Phytochemical Analysis, Vol. 13, Núm. 6, pp. 354-357

2. Antioxidant properties of gallocatechin and prodelphinidins from pomegranate peel

   Redox Report, Vol. 7, Núm. 1, pp. 41-46

3. Application of headspace-mass spectrometry for differentiating sources of olive oil

   Analytical and Bioanalytical Chemistry, Vol. 374, Núm. 7-8, pp. 1205-1211

4. Comparative study of separation and determination of triazines by micellar electrokinetic capillary chromatography and nonaqueous capillary electrophoresis: Application to residue analysis in natural waters

   Electrophoresis, Vol. 23, Núm. 3, pp. 494-501

5. Detection of adulterants in olive oil by headspace-mass spectrometry

   Journal of Chromatography A, Vol. 945, Núm. 1-2, pp. 221-230

6. Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy. A comparative study of the methods for obtaining total lipids: Solvents and melting with microwaves

   Journal of Near Infrared Spectroscopy, Vol. 10, Núm. 4, pp. 257-268

7. Electronic nose based on metal oxide semiconductor sensors as a fast alternative for the detection of adulteration of virgin olive oils

   Analytica Chimica Acta, Vol. 459, Núm. 2, pp. 219-228

8. Evaluation of the antigenotoxic potential of monomeric and dimeric flavanols, and black tea polyphenols against heterocyclic amine-induced DNA damage in human lymphocytes using the Comet assay

   Mutation Research - Genetic Toxicology and Environmental Mutagenesis, Vol. 515, Núm. 1-2, pp. 39-56

9. High-flavonol tomatoes resulting from the heterologous expression of the maize transcription factor genes LC and C1

   Plant Cell, Vol. 14, Núm. 10, pp. 2509-2526

10. Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection

    European Food Research and Technology, Vol. 214, Núm. 3, pp. 248-253

11. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry

    Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 7, pp. 2110-2116

12. LC-MS analysis of anthocyanins from purple corn cob

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 9, pp. 1003-1006

13. Mineral analysis (Fe, Zn, Ca, Na, K) of fresh Iberian pork loin by near infrared reflectance spectrometry - Determination of Fe, Na and K with a remote fibre-optic reflectance probe

    Analytica Chimica Acta, Vol. 468, Núm. 2, pp. 293-301

14. New 3-deoxyanthocyanidins from leaves of Arrabidaea chica

    Phytochemical Analysis, Vol. 13, Núm. 2, pp. 114-120

15. On-line non-destructive determination of proteins and infiltrated fat in Iberian pork loin by near infrared spectrometry with a remote reflectance fibre optic probe

    Analytica Chimica Acta, Vol. 453, Núm. 2, pp. 281-288

16. Phenolic composition of the cotyledon and the seed coat of lentils (Lens culinaris L.)

    European Food Research and Technology, Vol. 215, Núm. 6, pp. 478-483

17. Presencia de residuos y contaminantes en leche humana

    Revista Espanola de Salud Publica, Vol. 76, Núm. 2, pp. 133-147

18. Structural diversity of anthocyanin-derived pigments in port wines

    Food Chemistry, Vol. 76, Núm. 3, pp. 335-342