QUÍMICA ANALÍTICA, NUTRICIÓN Y BROMATOLOGÍA

2017

1. Alkynylthioimidazolium Salts: Efficient Reagents for the Synthesis of Alkynyl Sulfides by Electrophilic Thioalkynylation

   Chemistry - A European Journal, Vol. 23, Núm. 1, pp. 75-78

2. An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

   Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6369-6378

3. An integrated view of the effects of wine polyphenols and their relevant metabolites on gut and host health

   Molecules, Vol. 22, Núm. 1

4. Antioxidant activity and phenolic composition of a red bean (phasoelus vulgaris) extract and its fractions

   Natural Product Communications, Vol. 12, Núm. 4, pp. 541-544

5. Aumento en compuestos saludables en soja amarilla y falsa "soja verde" (judía mungo) mediante fermentación láctica

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 484, pp. 94-105

6. Betalains and phenolic compounds profiling and antioxidant capacity of pitaya (Stenocereus spp.) fruit from two species (S. Pruinosus and S. stellatus)

   Food Chemistry, Vol. 234, pp. 111-118

7. Broad-range potential of Asphodelus microcarpus leaves extract for drug development

   BMC Microbiology, Vol. 17, Núm. 1

8. Capillary electrophoresis coupled to mass spectrometry employing hexafluoro-2-propanol for the determination of nucleosides and nucleotide mono-, di- and tri-phosphates in baby foods

   Food Chemistry, Vol. 233, pp. 38-44

9. Chemical Profiling and Assessment of Antineurodegenerative and Antioxidant Properties of Veronica teucrium L. and Veronica jacquinii Baumg.

   Chemistry and Biodiversity, Vol. 14, Núm. 8

10. Chemical characterization and in vitro colonic fermentation of grape pomace extracts

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 10, pp. 3433-3444

11. Classification of Lentils, Chickpeas and Beans Based on Their Isoflavone Content

    Food Analytical Methods, Vol. 10, Núm. 5, pp. 1191-1201

12. Comprehensive Real-Time Analysis of the Yeast Volatilome

    Scientific Reports, Vol. 7, Núm. 1

13. Contribution of the phenolic composition to the antioxidant, anti-inflammatory and antitumor potential of Equisetum giganteum L. and Tilia platyphyllos Scop.

    Food and Function, Vol. 8, Núm. 3, pp. 975-984

14. Determination of ketones and ethyl acetate—a preliminary study for the discrimination of patients with lung cancer

    Analytical and Bioanalytical Chemistry, Vol. 409, Núm. 24, pp. 5689-5696

15. Determination of nucleosides and nucleotides in food samples by using liquid chromatography and capillary electrophoresis

    TrAC - Trends in Analytical Chemistry, Vol. 92, pp. 12-31

16. Differential effect of quercetin on cisplatin-induced toxicity in kidney and tumor tissues

    Food and Chemical Toxicology, Vol. 107, pp. 226-236

17. Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

    Australian Journal of Grape and Wine Research, Vol. 23, Núm. 3, pp. 334-341

18. Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts

    Food Chemistry, Vol. 235, pp. 212-219

19. Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products

    Molecules, Vol. 22, Núm. 12

20. Evaluation of antioxidant and tyrosinase inhibitory activities of the extracts of Sarcopoterium spinosum (L.) Spach fruits

    Natural Product Research, Vol. 31, Núm. 24, pp. 2900-2904