Argitalpenak (105) LUIS MARÍA POLO DÍEZ argitalpenak

2018

  1. Determination of profens in pharmaceuticals by heart-cut achiral-chiral two-dimensional HPLC

    Separation Science Plus, Vol. 1, Núm. 3, pp. 168-176

2017

  1. Heart-cut achiral-chiral LC-LC method development using factorial design: application to the chiral separation of ketoprofen

    Analytical and Bioanalytical Chemistry, Vol. 409, Núm. 4, pp. 1135-1144

  2. Wine yeasts identification by MALDI-TOF MS: Optimization of the preanalytical steps and development of an extensible open-source platform for processing and analysis of an in-house MS database

    International Journal of Food Microbiology, Vol. 254, pp. 1-10

2016

  1. Determination of free cholesterol oxide products in food samples by gas chromatography and accelerated solvent extraction: influence of electron-beam irradiation on cholesterol oxide formation

    Journal of the science of food and agriculture, Vol. 96, Núm. 12, pp. 4215-4223

2015

  1. Development and Validation of Analytical Method for Clenbuterol Chiral Determination in Animal Feed by Direct Liquid Chromatography

    Food Analytical Methods, Vol. 8, Núm. 10, pp. 2647-2659

  2. Investigation on the aerosol performance of dry powder inhalation hypromellose capsules with different lubricant levels

    International Journal of Pharmaceutics, Vol. 492, Núm. 1-2, pp. 258-263

  3. Simultaneous enantiomeric determinations of acid and ester imidazolinone herbicides in a soil sample by two-dimensional direct chiral liquid chromatography

    Talanta, Vol. 144, pp. 375-381

2014

  1. PIONA analysis of kerosene by comprehensive two-dimensional gas chromatography coupled to time of flight mass spectrometry

    Fuel, Vol. 116, pp. 716-722

2013

  1. Determination of salbutamol by direct chiral reversed-phase HPLC using teicoplanin as stationary phase and its application to natural water analysis

    Biomedical Chromatography, Vol. 27, Núm. 11, pp. 1413-1422

  2. Novel simple method for quantitation of nitrogen compounds in middle distillates using solid phase extraction and comprehensive two-dimensional gas chromatography

    Fuel, Vol. 104, pp. 752-757

  3. Quantitation method of N,N ′-disalicylidene-1,2-propanediamine by comprehensive two-dimensional gas chromatography coupled to a nitrogen chemiluminescence detector

    Journal of Separation Science, Vol. 36, Núm. 11, pp. 1768-1763

  4. Simultaneous Enantiomeric Determination of Acidic Herbicides in Apple Juice Samples by Liquid Chromatography on a Teicoplanin Chiral Stationary Phase

    Food Analytical Methods, Vol. 6, Núm. 2, pp. 535-547

2012

  1. Chiral determination of salbutamol, salmeterol and atenolol by two-dimensional LC-LC: Application to urine samples

    Chromatographia, Vol. 75, Núm. 23-24, pp. 1365-1375

  2. Determination of serotonin and its precursors in chocolate samples by capillary liquid chromatography with mass spectrometry detection

    Journal of Chromatography A, Vol. 1232, pp. 158-165

  3. Determination of trace levels of fatty acid methyl esters in aviation fuel by GC × GC-FID and comparison with the reference GC-MS method

    Chromatographia, Vol. 75, Núm. 21-22, pp. 1319-1325

  4. Fluoroquinolone antibiotic determination in bovine milk using capillary liquid chromatography with diode array and mass spectrometry detection

    Journal of Food Composition and Analysis, Vol. 28, Núm. 2, pp. 99-106

  5. Separation of para-andmeta-imazamethabenz-methyl enantiomers by direct chiral HPLC using a protein chiral selector

    Chromatographia, Vol. 75, Núm. 15-16, pp. 847-855

2011

  1. Cholesterol oxides in irradiated raw and marinated pork loin

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 339

  2. Direct chiral liquid chromatography determination of aryloxyphenoxypropionic herbicides in soil: Deconvolution tools for peak processing

    Analytical and Bioanalytical Chemistry, Vol. 400, Núm. 10, pp. 3547-3560

  3. Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods

    Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 4, pp. 519-525