QUÍMICA ANALÍTICA, NUTRICIÓN Y BROMATOLOGÍA

2022

1. Análisis de componentes bioactivos derivados de aminoácidos en el vino

   Farmajournal, Vol. 7, Núm. 2, pp. 41-51

2. Applications of bioactive compounds extracted from olive industry wastes: A review

   Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 1, pp. 453-476

3. Aprende microbiología jugando al Breakout EDU "El asesino invisible"

   Los ODS: avanzando hacia una educación sostenible : modelos y experiencias en el Máster en Profesor de Educación Secundaria Obligatoria y Bachillerato, Formación Profesional y Enseñanzas de Idiomas (Ediciones Universidad de Salamanca), pp. 351-363

4. Chemical composition and biological activity of cardoon (Cynara cardunculus L. var. altilis) seeds harvested at different maturity stages

   Food Chemistry, Vol. 369

5. Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage

   Food Research International, Vol. 156

6. Determination of Hydroxy Polycyclic Aromatic Hydrocarbons in Human Urine Using Automated Microextraction by Packed Sorbent and Gas Chromatography–Mass Spectrometry

   International Journal of Environmental Research and Public Health, Vol. 19, Núm. 20

7. Disclosing the Antioxidant and Neuroprotective Activity of an Anthocyanin-Rich Extract from Sweet Cherry (Prunus avium L.) Using In Vitro and In Vivo Models

   Antioxidants, Vol. 11, Núm. 2

8. Double-headed amphiphile-based sponge droplets: synthesis, characterization and potential for the extraction of compounds over a wide polarity range

   Talanta, Vol. 239

9. Editorial: Natural bioactives used as additives in food applications

   Frontiers in Nutrition

10. Effect of Harvesting Time on the Chemical Composition of Cynara cardunculus L. var. altilis Blades

    Agronomy, Vol. 12, Núm. 7

11. Effect of Polyphenolic Complements on Cognitive Function in the Elderly: A Systematic Review

    Antioxidants, Vol. 11, Núm. 8

12. Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine

    LWT, Vol. 172

13. Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

    Food Bioscience, Vol. 50

14. Evaluation of the sample treatment influence in green and sustainable assessment of liquid chromatography methods by the HEXAGON tool: Sulfonate-based dyes determination in meat samples

    Green Analytical Chemistry, Vol. 3

15. Evaluation of the selectivity of molecularly imprinted polymer cartridges for nitroimidazoles. Application to the simultaneous extraction of nitroimidazoles and benzimidazoles from samples of animal origin

    Microchemical Journal, Vol. 172

16. Extracción de polifenoles del orujo de uva utilizando disolventes eutécticos profundos naturales

    II Congreso Anual Internacional de Estudiantes de Doctorado (CAIED)

17. Fast methods based on mass spectrometry for peptide identification. Application to sex determination of human remains in tooth enamel

    Microchemical Journal, Vol. 181

18. Gastrointestinal fate of phenolic compounds and amino derivatives from the cocoa shell: An in vitro and in silico approach

    Food Research International, Vol. 162

19. Influence of Altitudes and Development Stages on the Chemical Composition, Antioxidant, and Antimicrobial Capacity of the Wild Andean Blueberry (Vaccinium floribundum Kunth)

    Molecules, Vol. 27, Núm. 21

20. Low-cost photogrammetric reconstruction of a panel with palaeolithic engravings of Siega Verde (Salamanca, Spain): From the rocky outcrop to the details

    Journal of Archaeological Science: Reports, Vol. 45