Publicacións en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (25)

2011

  1. Solid-Phase Microextraction to the Study of the Stability of Selected Volatile Constituents in Irradiated Manchego Cheese

    Food Analytical Methods, Vol. 4, Núm. 4, pp. 608-613

2009

  1. Enantioselective isolation of methyl jasmonate using permethyl-β-cyciodextrin HPLC

    Journal of Separation Science, Vol. 32, Núm. 2, pp. 180-184

  2. Identification of 2-dodecylcyclobutanone and linear-alkanes as irradiation markers in sliced dry-cured ham

    Food Chemistry, Vol. 113, Núm. 2, pp. 616-620

  3. Jasminum polyanthum Franch. as a natural source of (-)-methyl jasmonate: an alternative to the use of the synthetic standard

    Phytochemical Analysis, Vol. 20, Núm. 5, pp. 427-433

  4. Online gas chromatography combustion/pyrolysis-isotope ratio mass spectrometry (HRGC-C/P-IRMS) of (±)-dihydroactinidiolide from tea (Camellia sinensis) and Rooibos tea (Aspalathus linearis)

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 13, pp. 5899-5902

  5. Rapid screening of volatile compounds in edible plants by direct chromatographic analysis

    Food Chemistry, Vol. 117, Núm. 3, pp. 456-460

2008

  1. Online RPLC-GC via TOTAD method to isolate (+)-methyl epijasmonate from lemon (Citrus limon Burm.)

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 14, pp. 5475-5479

  2. Solid phase microextraction as a methodology in the detection of irradiation markers in ground beef

    Food Chemistry, Vol. 110, Núm. 2, pp. 531-537

2007

  1. Flavor authentication studies of α-lonone, β-monone, and α-lonol from various sources

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 16, pp. 6700-6704

  2. Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins

    Food Chemistry, Vol. 105, Núm. 4, pp. 1335-1341

2006

  1. Composition of free amino acids in infant formulas

    Milchwissenschaft, Vol. 61, Núm. 4, pp. 360-362

2004

  1. Derivatization of Chiral Amino Acids in Supercritical Carbon Dioxide

    Analytical Chemistry, Vol. 76, Núm. 3, pp. 736-741

  2. On-line reversed-phase liquid chromatography-gas chromatography coupled to mass spectrometry for enantiomeric analysis of chiral compounds in fruit beverages

    Journal of Chromatography A, Vol. 1054, Núm. 1-2, pp. 81-85

2003

  1. Chiral evaluation of aroma-active compounds in real complex samples

    Journal of Food Science, Vol. 68, Núm. 3, pp. 770-774

  2. Enantiomeric distribution of chiral compounds in orange juices according to their geographical origins

    Journal of Food Protection, Vol. 66, Núm. 8, pp. 1448-1454

  3. Supercritical fluid extraction of all-trans-lycopene from tomato

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 1, pp. 3-7

  4. Use of the enantiomeric composition for the assessment of the authenticity of fruit beverages

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 5, pp. 1284-1288

2002

  1. Solubility in supercritical carbon dioxide of the predominant carotenes of tomato skin

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, Núm. 9, pp. 897-902

2000

  1. Analysis of volatile compounds in edible oils using simultaneous distillation-solvent extraction and direct coupling of liquid chromatography with gas chromatography

    European Food Research and Technology, Vol. 211, Núm. 1, pp. 45-51

  2. Determination of (E)-5-methylhept-2-en-4-one in deodorised hazelnut oil. Application to the detection of adulterated olive oils

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 1, pp. 140-144