QUÍMICA ANALÍTICA, NUTRICIÓN Y BROMATOLOGÍA

2016

1. 2′-Alkynylnucleotides: A Sequence- and Spin Label-Flexible Strategy for EPR Spectroscopy in DNA

   Journal of the American Chemical Society, Vol. 138, Núm. 29, pp. 9069-9072

2. A TREATISE ON THREE INDIAN WOMEN AS SCIENTIST ENTREPRENEURS IN FOOD TECHNOLOGY

   EVERYMANS SCIENCE, Vol. 51, Núm. 1, pp. 35-39

3. A comparison of the bioactivity and phytochemical profile of three different cultivars of globe amaranth: Red, white, and pink

   Food and Function, Vol. 7, Núm. 2, pp. 679-688

4. Activation of AMPK/Nrf2 signalling by Manuka honey protects human dermal fibroblasts against oxidative damage by improving antioxidant response and mitochondrial function promoting wound healing

   Journal of Functional Foods, Vol. 25, pp. 38-49

5. Actividad antioxidante de metabolitos de flavonoides originados por la microflora del intestino humano

   Revista de la Sociedad Química del Perú, Vol. 82, Núm. 1, pp. 29-37

6. Anthocyanins of the anthers as chemotaxonomic markers in the genus Populus L. Differentiation between Populus nigra, Populus alba and Populus tremula

   Phytochemistry, Vol. 128, pp. 35-49

7. Antioxidant potential of two Apiaceae plant extracts: A comparative study focused on the phenolic composition

   Industrial Crops and Products, Vol. 79, pp. 188-194

8. Artichoke and milk thistle pills and syrups as sources of phenolic compounds with antimicrobial activity

   Food and Function, Vol. 7, Núm. 7, pp. 3083-3090

9. Association between flavonoids and nitric oxide in salt stress responses of plants

   New Biotechnology, Vol. 33, Núm. 3, pp. 422

10. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

11. Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile

    Food Research International, Vol. 89, pp. 422-431

12. Capturing in Vivo Plant Metabolism by Real-Time Analysis of Low to High Molecular Weight Volatiles

    Analytical Chemistry, Vol. 88, Núm. 4, pp. 2406-2412

13. Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: Antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms

    Food and Function, Vol. 7, Núm. 3, pp. 1319-1328

14. Chemical characterization and bioactive properties of aqueous and organic extracts of Geranium robertianum L.

    Food and Function, Vol. 7, Núm. 9, pp. 3807-3814

15. Chemical characterization and bioactive properties of two aromatic plants:: Calendula officinalis L. (flowers) and Mentha cervina L. (leaves)

    Food and Function, Vol. 7, Núm. 5, pp. 2223-2232

16. Chemical characterization and bioactive properties of: Geranium molle L.: From the plant to the most active extract and its phytochemicals

    Food and Function, Vol. 7, Núm. 5, pp. 2204-2212

17. Derivatization coupled to headspace programmed-temperature vaporizer gas chromatography with mass spectrometry for the determination of amino acids: Application to urine samples

    Journal of Separation Science, Vol. 39, Núm. 17, pp. 3375-3383

18. Determination of nucleosides and nucleotides in baby foods by hydrophilic interaction chromatography coupled to tandem mass spectrometry in the presence of hydrophilic ion-pairing reagents

    Food Chemistry, Vol. 211, pp. 827-835

19. Determination of tocopherols and sitosterols in seeds and nuts by QuEChERS-liquid chromatography

    Food Chemistry, Vol. 192, pp. 825-830

20. Development of Mushroom-Based cosmeceutical formulations with Anti-Inflammatory, Anti-Tyrosinase, antioxidant, and antibacterial properties

    Molecules, Vol. 21, Núm. 10