QUÍMICA ANALÍTICA, NUTRICIÓN Y BROMATOLOGÍA

2013

1. A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds

   Journal of the Science of Food and Agriculture, Vol. 93, Núm. 4, pp. 967-972

2. Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts

   Industrial Crops and Products, Vol. 41, Núm. 1, pp. 41-45

3. Antioxidant potential of Cymbopogon citratus (lemongrass) polyphenols

   Planta Medica, Vol. 79, Núm. 13

4. Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.

   Journal of Functional Foods, Vol. 5, Núm. 4, pp. 1732-1740

5. Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: Characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application

   Industrial Crops and Products, Vol. 49, pp. 169-176

6. Capillary electrophoresis coupled to mass spectrometry for the determination of anthelmintic benzimidazoles in eggs using a QuEChERS with preconcentration as sample treatment

   Journal of Chromatography A, Vol. 1278, pp. 166-174

7. Capillary electrophoresis-mass spectrometry for direct determination of urinary modified nucleosides. Evaluation of synthetic urine as a surrogate matrix for quantitative analysis

   Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 942-943, pp. 21-30

8. Characterisation of phenolic compounds in wild fruits from Northeastern Portugal

   Food Chemistry, Vol. 141, Núm. 4, pp. 3721-3730

9. Characterization and modulation of glucose uptake in a human blood-brain barrier model

   Journal of Membrane Biology, Vol. 246, Núm. 9, pp. 669-677

10. Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC-DAD-ESI/MS and evaluation of antifungal properties

    Industrial Crops and Products, Vol. 44, pp. 104-110

11. Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes

    Food Chemistry, Vol. 138, Núm. 4, pp. 2168-2173

12. Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction

    Food Chemistry, Vol. 141, Núm. 4, pp. 4152-4160

13. Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

    Food Research International, Vol. 51, Núm. 1, pp. 123-131

14. Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements

    Food Research International, Vol. 50, Núm. 1, pp. 20-30

15. Deglycosylation is a key step in biotransformation and lifespan effects of quercetin-3-O-glucoside in Caenorhabditis elegans

    Pharmacological Research, Vol. 76, pp. 41-48

16. Determination of chlorobenzenes in water samples based on fully automated microextraction by packed sorbent coupled with programmed temperature vaporization-gas chromatography-mass spectrometry

    Analytical and Bioanalytical Chemistry, Vol. 405, Núm. 21, pp. 6739-6748

17. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

    Food Chemistry, Vol. 138, Núm. 1, pp. 547-555

18. Electricity generation from wastewaters with starch as carbon source using a mediatorless microbial fuel cell

    Biosensors and Bioelectronics, Vol. 39, Núm. 1, pp. 194-198

19. Enantioselective organocatalytic reactions with isatin

    Current Organic Chemistry, Vol. 17, Núm. 18, pp. 1957-1985

20. Evaluation of sensory parameters of grapes using near infrared spectroscopy

    Journal of Food Engineering, Vol. 118, Núm. 3, pp. 333-339