QUÍMICA ANALÍTICA, NUTRICIÓN Y BROMATOLOGÍA

2007

1. Analysis of class 1 residual solvents in pharmaceuticals using headspace-programmed temperature vaporization-fast gas chromatography-mass spectrometry

   Journal of Chromatography A, Vol. 1141, Núm. 1, pp. 123-130

2. Anthocyanin pigments in strawberry

   LWT - Food Science and Technology, Vol. 40, Núm. 2, pp. 374-382

3. Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profiles

   European Food Research and Technology, Vol. 226, Núm. 1-2, pp. 87-92

4. Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity

   Food Chemistry, Vol. 101, Núm. 1, pp. 90-97

5. Chemical sol-gel-based sensors for evaluation of environmental humidity

   Sensors and Actuators, B: Chemical, Vol. 126, Núm. 2, pp. 455-460

6. Determination of naphthalene and total methylnaphthalenes in gasoline using direct injection-mass spectrometry

   Talanta, Vol. 72, Núm. 1, pp. 256-262

7. Determination of tocopherols and tocotrienols in cereals by pressurized liquid extraction-liquid chromatography-mass spectrometry

   Analytica Chimica Acta, Vol. 587, Núm. 2, pp. 216-221

8. Development of a chemometric correlation technique to estimate acid-base descriptors for cationic acids in non-aqueous media

   Analytica Chimica Acta, Vol. 584, Núm. 2, pp. 410-418

9. Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn

   Journal of Mass Spectrometry, Vol. 42, Núm. 6, pp. 735-748

10. Improvement of glassy sol-gel sensors for preventive conservation of historical materials against acidity

    Boletín de la Sociedad Española de Cerámica y Vidrio, Vol. 46, Núm. 4, pp. 213-217

11. Influence of the action of exogenous enzymes on the polyphenolic composition of pea: Effect on the antioxidant activity

    European Food Research and Technology, Vol. 225, Núm. 3-4, pp. 493-500

12. Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

    European Food Research and Technology, Vol. 224, Núm. 6, pp. 695-705

13. Polyphenols restore endothelial function in DOCA-salt hypertension: Role of endothelin-1 and NADPH oxidase

    Free Radical Biology and Medicine, Vol. 43, Núm. 3, pp. 462-473

14. Sensitive determination of herbicides in food samples by nonaqueous CE using pressurized liquid extraction

    Electrophoresis, Vol. 28, Núm. 20, pp. 3606-3616

15. Sensitive glasslike sol-gel materials suitable for environmental light sensors

    Journal of the European Ceramic Society, Vol. 27, Núm. 16, pp. 4589-4594

16. Short term negative effect of oxalic acid in "Apis mellifera iberiensis"

    Spanish journal of agricultural research, Núm. 4, pp. 474-480

17. Simultaneous determination of gasoline oxygenates and benzene, toluene, ethylbenzene and xylene in water samples using headspace-programmed temperature vaporization-fast gas chromatography-mass spectrometry

    Journal of Chromatography A, Vol. 1175, Núm. 1, pp. 106-111

18. Stability of pelargonidin 3-glucoside in model solutions in the presence and absence of flavanols

    American Journal of Food Technology, Vol. 2, Núm. 7, pp. 602-617

19. Structural and chromatic characterization of a new Malvidin 3-glucoside-vanillyl-catechin pigment

    Food Chemistry, Vol. 102, Núm. 4, pp. 1344-1351