QUÍMICA ANALÍTICA, NUTRICIÓN Y BROMATOLOGÍA

2017

1. Actividad y biodisponibilidad de compuestos fenólicos

   La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

2. Alkynylthioimidazolium Salts: Efficient Reagents for the Synthesis of Alkynyl Sulfides by Electrophilic Thioalkynylation

   Chemistry - A European Journal, Vol. 23, Núm. 1, pp. 75-78

3. An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

   Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6369-6378

4. An integrated view of the effects of wine polyphenols and their relevant metabolites on gut and host health

   Molecules, Vol. 22, Núm. 1

5. Anthelmintic Benzimidazoles in Eggs

   Egg Innovations and Strategies for Improvements (Elsevier Inc.), pp. 465-474

6. Antioxidant activity and phenolic composition of a red bean (phasoelus vulgaris) extract and its fractions

   Natural Product Communications, Vol. 12, Núm. 4, pp. 541-544

7. Assessment of Shelf Lives of Black Pepper and Small Cardamom Cookies by Metal Oxide-Based Electronic Nose Using Spoilage Index

   Food and Bioprocess Technology, Vol. 10, Núm. 11, pp. 2023-2033

8. Aumento en compuestos saludables en soja amarilla y falsa "soja verde" (judía mungo) mediante fermentación láctica

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 484, pp. 94-105

9. Betalains and phenolic compounds profiling and antioxidant capacity of pitaya (Stenocereus spp.) fruit from two species (S. Pruinosus and S. stellatus)

   Food Chemistry, Vol. 234, pp. 111-118

10. Broad-range potential of Asphodelus microcarpus leaves extract for drug development

    BMC Microbiology, Vol. 17, Núm. 1

11. Capillary electrophoresis coupled to mass spectrometry employing hexafluoro-2-propanol for the determination of nucleosides and nucleotide mono-, di- and tri-phosphates in baby foods

    Food Chemistry, Vol. 233, pp. 38-44

12. Chemical Profiling and Assessment of Antineurodegenerative and Antioxidant Properties of Veronica teucrium L. and Veronica jacquinii Baumg.

    Chemistry and Biodiversity, Vol. 14, Núm. 8

13. Chemical characterization and in vitro colonic fermentation of grape pomace extracts

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 10, pp. 3433-3444

14. Chemical composition of honey

    Bee Products - Chemical and Biological Properties (Springer International Publishing), pp. 43-82

15. Classification of Lentils, Chickpeas and Beans Based on Their Isoflavone Content

    Food Analytical Methods, Vol. 10, Núm. 5, pp. 1191-1201

16. Comprehensive Real-Time Analysis of the Yeast Volatilome

    Scientific Reports, Vol. 7, Núm. 1

17. Contaminación de suelos por plaguicidas

    Introducción a la contaminación de suelos (Mundi Prensa Libros), pp. 201-213

18. Contribution of the phenolic composition to the antioxidant, anti-inflammatory and antitumor potential of Equisetum giganteum L. and Tilia platyphyllos Scop.

    Food and Function, Vol. 8, Núm. 3, pp. 975-984

19. Design of a polyherbal mix by supercritical carbon dioxide extraction and its encapsulation by spray drying: Phytochemical properties and shelf-life study of the encapsulate

    Journal of Food Process Engineering, Vol. 40, Núm. 4

20. Determination of ketones and ethyl acetate—a preliminary study for the discrimination of patients with lung cancer

    Analytical and Bioanalytical Chemistry, Vol. 409, Núm. 24, pp. 5689-5696