QUÍMICA ANALÍTICA, NUTRICIÓN Y BROMATOLOGÍA

2008

1. Anthocyanin composition in fig (Ficus carica L.)

   Journal of Food Composition and Analysis, Vol. 21, Núm. 2, pp. 107-115

2. Colour implications of self-association processes of wine anthocyanins

   European Food Research and Technology, Vol. 226, Núm. 3, pp. 483-490

3. Cymbopogon citratus leaves: Characterization of flavonoids by HPLC-PDA-ESI/MS/MS and an approach to their potential as a source of bioactive polyphenols

   Food Chemistry, Vol. 110, Núm. 3, pp. 718-728

4. Determination of aromatic and polycyclic aromatic hydrocarbons in gasoline using programmed temperature vaporization-gas chromatography-mass spectrometry

   Journal of Chromatography A, Vol. 1202, Núm. 2, pp. 196-202

5. Determination of trihalomethanes in water samples: A review

   Analytica Chimica Acta, Vol. 629, Núm. 1-2, pp. 6-23

6. Flavanol-anthocyanin pigments in corn: NMR characterisation and presence in different purple corn varieties

   Journal of Food Composition and Analysis, Vol. 21, Núm. 7, pp. 521-526

7. Headspace mass spectrometry methodology: Application to oil spill identification in soils

   Analytical and Bioanalytical Chemistry, Vol. 391, Núm. 2, pp. 599-607

8. Headspace-programmed temperature vaporizer-fast gas chromatography-mass spectrometry coupling for the determination of trihalomethanes in water

   Journal of Chromatography A, Vol. 1194, Núm. 1, pp. 103-110

9. Influence of the degree of polymerisation in the ability of catechins to act as anthocyanin copigments

   European Food Research and Technology, Vol. 227, Núm. 1, pp. 83-92

10. Las prácticas enológicas en la evolución del contenido fenólico

    La Semana vitivinícola, Núm. 3248, pp. 6-14

11. Novel sol-gel reversible thermochromic materials for environmental sensors

    Journal of Sol-Gel Science and Technology, Vol. 47, Núm. 1, pp. 31-37

12. Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method

    Food Chemistry, Vol. 110, Núm. 4, pp. 1046-1050

13. Preparation of quercetin glucuronides and characterization by HPLC-DAD-ESI/MS

    European Food Research and Technology, Vol. 227, Núm. 4, pp. 1069-1076

14. Ultrafiltration as alternative purification procedure for the characterization of low and high molecular-mass phenolics from almond skins

    Analytica Chimica Acta, Vol. 609, Núm. 2, pp. 241-251

15. Understanding the potential health promoting effect of flavonoids

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3146-3150