Búsqueda de Publicación - Prisma - Unidad de Bibliometría

Publicaciones en la fuente FOOD CHEMISTRY

Tipo Año Título Fuente
Artículo2024Inhibition of Botrytis cinerea in tomatoes by allyl-isothiocyanate release from black mustard (Brassica nigra) seeds and detection by E-noseFOOD CHEMISTRY
Artículo2024Isolation and structural determination of cis- and trans-p-coumaroyl-secologanoside (comselogoside) from olive oil waste (alperujo). Photoisomerization with ultraviolet irradiation and antioxidant activitiesFOOD CHEMISTRY
Artículo2024Ketocarotenoids adonirubin and adonixanthin: Properties, health benefits, current technologies, and emerging challengesFOOD CHEMISTRY
Artículo2024Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approachFOOD CHEMISTRY
Artículo2024Production, characterisation, and biological properties of Tenebrio molitor-derived oligopeptidesFOOD CHEMISTRY
Artículo2024Ultrasound-assisted extraction of carotenoids from phytoene-accumulating Chlorella sorokiniana microalgae: Effect of milling and performance of the green biosolvents 2-methyltetrahydrofuran and ethyl lactateFOOD CHEMISTRY
Artículo2023A GC/MS method for the rapid determination of disaturated triacylglycerol positional isomersFOOD CHEMISTRY
Revisión2023Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices.FOOD CHEMISTRY
Artículo2023Chemical and biological characterization of the DPP-IV inhibitory activity exerted by lupin (Lupinus angustifolius) peptides: From the bench to the bedside investigation.FOOD CHEMISTRY
Artículo2023Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methodsFOOD CHEMISTRY
Artículo2023Effects of Pressurized Liquid Extraction with dimethyl sulfoxide on the recovery of carotenoids and other dietary valuable compounds from the microalgae Spirulina, Chlorella and Phaeodactylum tricornutumFOOD CHEMISTRY
Artículo2023Extraction of polyphenols associated with pectin from olive waste (alperujo) with choline chlorideFOOD CHEMISTRY
Artículo2023First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modellingFOOD CHEMISTRY
Artículo2023Nutritional composition and biological activity of narrow-leafed lupins (Lupinus angustifolius L.) hydrolysates and seedsFOOD CHEMISTRY
Revisión2023Oleocanthal – Characterization, production, safety, functionality and in vivo evidencesFOOD CHEMISTRY
Artículo2022A non-destructive sampling method for food authentication using gas chromatography coupled to mass spectrometry or ion mobility spectrometryFOOD CHEMISTRY
Artículo2022An electrochemical alternative for evaluating the antioxidant capacity in walnut kernel extractsFOOD CHEMISTRY
Artículo2022Chiroptical and potential in vitro anti-inflammatory properties of viniferin stereoisomers from grapevine (Vitis vinifera L.)FOOD CHEMISTRY
Artículo2022Formation of a bioactive cyclopentenone and its adducts with amino acids in sterilized-fruits and - vegetables baby foodsFOOD CHEMISTRY
Artículo2022Iodine deficiency disturbs the metabolic profile and elemental composition of human breast milkFOOD CHEMISTRY
Artículo2022Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formationFOOD CHEMISTRY
Artículo2022Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residueFOOD CHEMISTRY
Artículo2022Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular dockingFOOD CHEMISTRY
Artículo2022The diversity of effects of yeast derivatives during sparkling wine agingFOOD CHEMISTRY
Artículo2021Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologiesFOOD CHEMISTRY
Artículo2021Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blancFOOD CHEMISTRY
Artículo2021Elucidation of the 3D structure of grape seed 7S globulin and its interaction with malvidin 3-glucoside: a molecular modeling approachFOOD CHEMISTRY
Artículo2021How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?FOOD CHEMISTRY
Artículo2021Identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from vegetable protein sourcesFOOD CHEMISTRY
Artículo2021Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climateFOOD CHEMISTRY
Artículo2021Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climateFOOD CHEMISTRY
Artículo2021Influence of soil salinity on the protein and fatty acid composition of the edible halophyte Halimione portulacoidesFOOD CHEMISTRY
Artículo2020A comparative study of the antiangiogenic activity of hydroxytyrosyl alkyl ethersFOOD CHEMISTRY
Artículo2020A novel HPLC column switching method coupled to ICP-MS/QTOF for the first determination of selenoprotein P (SELENOP) in human breast milkFOOD CHEMISTRY
Artículo2020Assessment of UV–visible spectroscopy as a useful tool for determining grape-must caramel in high-quality wine and balsamic vinegarsFOOD CHEMISTRY
Artículo2020Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrumentFOOD CHEMISTRY
Artículo2020Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegarsFOOD CHEMISTRY
Artículo2020Characterization of the lignocellulosic and sugars composition of different olive leaves cultivarsFOOD CHEMISTRY
Artículo2020Chemical hazards in grapes and wine, climate change and challenges to faceFOOD CHEMISTRY
Artículo2020Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquidsFOOD CHEMISTRY
Artículo2020Determination of pectin content in orange peels by near infrared hyperspectral imagingFOOD CHEMISTRY
Artículo2020Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juiceFOOD CHEMISTRY
Artículo2020Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beersFOOD CHEMISTRY
Artículo2020Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded Sardine pilchardus proteinFOOD CHEMISTRY
Artículo2020Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with European vinegarsFOOD CHEMISTRY
Artículo2020Valorization of olive mill leaves through ultrasound-assisted extractionFOOD CHEMISTRY
Artículo2019Comparison of the bioavailability and intestinal absorption sites of phytoene, phytofluene, lycopene and β-caroteneFOOD CHEMISTRY
Artículo2019Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juiceFOOD CHEMISTRY
Artículo2019Efficiency of three intracellular extraction methods in the determination of metabolites related to tryptophan and tyrosine in winemaking yeast's metabolism by LC-HRMSFOOD CHEMISTRY
Artículo2019Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegarsFOOD CHEMISTRY
Artículo2019Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditionsFOOD CHEMISTRY
Artículo2019Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varietiesFOOD CHEMISTRY
Artículo2019Hybrid in silico/in vitro target fishing to assign function to "orphan" compounds of food origin - The case of the fungal metabolite atromentinFOOD CHEMISTRY
Artículo2019Impact of a post-fermentative maceration with overripe seeds on the color stability of red winesFOOD CHEMISTRY
Artículo2019Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar contentFOOD CHEMISTRY
Artículo2019Real time monitoring of the combined effect of chlorophyll content and light filtering packaging on virgin olive oil photo-stability using mesh cell-FTIR spectroscopyFOOD CHEMISTRY
Artículo2019Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compoundsFOOD CHEMISTRY
Artículo2019Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varietiesFOOD CHEMISTRY
Artículo2018Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and clusterFOOD CHEMISTRY
Artículo2018Bioactive compounds in Mexican genotypes of cocoa cotyledon and huskFOOD CHEMISTRY
Artículo2018Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS methodFOOD CHEMISTRY
Artículo2018Estimation of adenosine triphosphate content in ready-to-eat sausages with different storage days, using hyperspectral imaging coupled with R statisticsFOOD CHEMISTRY
Artículo2018Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imagingFOOD CHEMISTRY
Artículo2017A sequential determination of Sr-90 and Po-210 in food samplesFOOD CHEMISTRY
Artículo2017Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juicesFOOD CHEMISTRY
Artículo2017Carotenoid:β-cyclodextrin stability is independent of pigment structureFOOD CHEMISTRY
Artículo2017Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometricsFOOD CHEMISTRY
Artículo2017Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacerena' mill olives from super-high density orchardsFOOD CHEMISTRY
Artículo2017Direct immersion single drop micro-extraction method for multi-class pesticides analysis in mango using GC-MSFOOD CHEMISTRY
Artículo2017Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral toolsFOOD CHEMISTRY
Artículo2017Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacityFOOD CHEMISTRY
Artículo2017Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)FOOD CHEMISTRY
Artículo2017L-Carnitine ameliorates the oxidative stress response to angiotensin II by modulating NADPH oxidase through a reduction in protein kinase c activity and NF-kappa B translocation to the nucleusFOOD CHEMISTRY
Artículo2017Melatonin and derived L-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strainsFOOD CHEMISTRY
Artículo2017Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar ("panela") beverageFOOD CHEMISTRY
Artículo2017Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical compositionFOOD CHEMISTRY
Artículo2017Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopyFOOD CHEMISTRY
Artículo2016A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production processFOOD CHEMISTRY
Artículo2016Antioxidant phenolic extracts obtained from secondary Tunisian date varieties (Phoenix dactylifera L) by hydrothermal treatmentsFOOD CHEMISTRY
Artículo2016Development of pectin films with pomegranate juice and citric acidFOOD CHEMISTRY
Artículo2016Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs)FOOD CHEMISTRY
Artículo2016Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling winesFOOD CHEMISTRY
Artículo2016Near Infrared Spectroscopy (NIRS) for the determination of the milk fat fatty acid profile of goatsFOOD CHEMISTRY
Artículo2016Obtaining sugars and natural antioxidants from olive leaves by steam-explosionFOOD CHEMISTRY
Artículo2016Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration timeFOOD CHEMISTRY
Artículo2016Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profilesFOOD CHEMISTRY
Artículo2016Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre-processing storageFOOD CHEMISTRY
Artículo2016Selective capture of most celiac immunogenic peptides from hydrolyzed gluten proteinsFOOD CHEMISTRY
Artículo2016Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extractionFOOD CHEMISTRY
Artículo2015Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifierFOOD CHEMISTRY
Artículo2015Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activityFOOD CHEMISTRY
Artículo2015Cytotoxic and mutagenic in vitro assessment of two organosulfur compounds derived from onion to be used in the food industryFOOD CHEMISTRY
Artículo2015Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profileFOOD CHEMISTRY
Artículo2015Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-productsFOOD CHEMISTRY
Artículo2015Synthesis and antioxidant evaluation of isochroman-derivatives of hydroxytyrosol: Structure-activity relationshipFOOD CHEMISTRY
Artículo2015Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skinsFOOD CHEMISTRY
Artículo2014Changes in antioxidant capacity and colour associated with the formation of beta-carotene epoxides and oxidative cleavage derivativesFOOD CHEMISTRY
Artículo2014Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometricsFOOD CHEMISTRY
Artículo2014Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approachFOOD CHEMISTRY
Artículo2014Effects of the strawberry (Fragaria ananassa) puree elaboration process on non-anthocyanin phenolic composition and antioxidant activityFOOD CHEMISTRY
Artículo2014Lupine protein hydrolysates inhibit enzymes involved in the inflammatory pathwayFOOD CHEMISTRY
Artículo2014Phenolic compounds and antioxidant capacity of virgin olive oilFOOD CHEMISTRY
Artículo2014Protein and amino acid composition of select wild legume species of tribe FabeaeFOOD CHEMISTRY
Artículo2014Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degreeFOOD CHEMISTRY
Artículo2014The unsaponifiable fraction of extra virgin olive oil promotes apoptosis and attenuates activation and homing properties of T cells from patients with inflammatory bowel diseaseFOOD CHEMISTRY
Artículo2014Unsaponifiable fraction from extra virgin olive oil inhibits the inflammatory response in LPS-activated murine macrophagesFOOD CHEMISTRY
Artículo2013A simple HPLC method for the comprehensive analysis of cis/trans (Z/E) geometrical isomers of carotenoids for nutritional studiesFOOD CHEMISTRY
Artículo2013A study of the precursors of the natural antioxidant phenol 3,4-dihydroxyphenylglycol in olive oil wasteFOOD CHEMISTRY
Artículo2013A survey of biogenic amines in vinegarsFOOD CHEMISTRY
Artículo2013Antiproliferative and immunoactivatory ability of an enzymatic extract from rice branFOOD CHEMISTRY
Artículo2013Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentationFOOD CHEMISTRY
Artículo2013Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wineFOOD CHEMISTRY
Artículo2013Characterisation of tequila according to their major volatile composition using multilayer perceptron neural networksFOOD CHEMISTRY
Artículo2013Native carotenoids composition of some tropical fruitsFOOD CHEMISTRY
Artículo2013Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fatsFOOD CHEMISTRY
Revisión2012Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A reviewFOOD CHEMISTRY
Artículo2012Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruitsFOOD CHEMISTRY
Artículo2012Classification of Spanish DO white wines according to their elemental profile by means of support vector machinesFOOD CHEMISTRY
Artículo2012Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial wasteFOOD CHEMISTRY
Artículo2012Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and fryingFOOD CHEMISTRY
Artículo2012Isorhapontigenin: A novel bioactive stilbene from wine grapesFOOD CHEMISTRY
Artículo2012Mineral profile of "fino" wines using inductively coupled plasma optical emission spectrometry methodsFOOD CHEMISTRY
Artículo2012Neuroprotective effect of alkyl hydroxytyrosyl ethers in rat brain slices subjected to a hypoxia-reoxygenation modelFOOD CHEMISTRY
Artículo2012Preparation and characterisation of selenium-enriched mushroom aqueous enzymatic extracts (MAEE) obtained from the white button mushroom (Agaricus bisporus)FOOD CHEMISTRY
Artículo2011A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurementsFOOD CHEMISTRY
Artículo2011Authentication of organic and conventional eggs by carotenoid profilingFOOD CHEMISTRY
Artículo2011Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragaria ananassa)FOOD CHEMISTRY
Artículo2011Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown riceFOOD CHEMISTRY
Artículo2011Melatonin is synthesised by yeast during alcoholic fermentation in winesFOOD CHEMISTRY
Artículo2011Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot winesFOOD CHEMISTRY
Artículo2011Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot winesFOOD CHEMISTRY
Artículo2011Prediction of sensory attributes of cheese by near-infrared spectroscopyFOOD CHEMISTRY
Artículo2011Preparation and antioxidant activity of tyrosyl and homovanillyl ethersFOOD CHEMISTRY
Artículo2011Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopyFOOD CHEMISTRY
Artículo2011The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow's, ewe's and goat's) with different ripening times using near infrared spectroscopy with a fibre-optic probeFOOD CHEMISTRY
Artículo2010Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woodsFOOD CHEMISTRY
Artículo2010Characterisation of tea leaves according to their total mineral content by means of probabilistic neural networksFOOD CHEMISTRY
Artículo2010Improvement of functional properties of chickpea proteins by hydrolysis with immobilised AlcalaseFOOD CHEMISTRY
Artículo2010Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold macerationFOOD CHEMISTRY
Artículo2010Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberryFOOD CHEMISTRY
Artículo2010Protein isolates from two Mediterranean legumes: Lathyrus clymenum and Lathyrus annuus. Chemical composition, functional properties and protein characterisationFOOD CHEMISTRY
Artículo2010Screening of vegetables and fruits from Panama for rich sources of lutein and zeaxanthinFOOD CHEMISTRY
Artículo2009Analytical nutritional characteristics of seed proteins in six wild Lupinus species from Southern SpainFOOD CHEMISTRY
Artículo2009Antioxidant activity evaluation of alkyl hydroxytyrosyl ethers, a new class of hydroxytyrosol derivativesFOOD CHEMISTRY
Artículo2009Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)FOOD CHEMISTRY
Artículo2009Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and ColombardFOOD CHEMISTRY
Artículo2009Interactions between milk whey protein and polysaccharide in solutionFOOD CHEMISTRY
Artículo2009Metal contents in "oloroso" sherry wines and their classification according to provenanceFOOD CHEMISTRY
Artículo2009The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow's, ewe's and goat's) with different ripening timesFOOD CHEMISTRY
Artículo2009Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woodsFOOD CHEMISTRY
Artículo2008Composition and structure of carob (Ceratonia siliqua L.) germ proteinsFOOD CHEMISTRY
Artículo2008Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresinsFOOD CHEMISTRY
Artículo2008Does the carotenoid neoxanthin occur in orange juice?FOOD CHEMISTRY
Artículo2008The complex carotenoid pattern of orange juices from concentrateFOOD CHEMISTRY
Artículo2008The phenolic composition of red wine vinegar produced in barrels made from different woodsFOOD CHEMISTRY
Artículo2007Direct determination of copper, lead and cadmium in aniseed spirits by electrothermal atomic absorption spectrometryFOOD CHEMISTRY
Artículo2007Geometrical isomers of violaxanthin in orange juiceFOOD CHEMISTRY
Artículo2007Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and qualityFOOD CHEMISTRY
Artículo2007Melatonin is a phytochemical in olive oilFOOD CHEMISTRY
Artículo2007Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in SpainFOOD CHEMISTRY
Artículo2007Relationship between the colour and the chemical structure of carotenoid pigmentsFOOD CHEMISTRY
Artículo2007Some implications of nanoscience in food dispersion formulations containing phospholipids as emulsifiersFOOD CHEMISTRY
Artículo2007Volatile components of Zalema white winesFOOD CHEMISTRY
Artículo2006Characterisation of 39 varietal virgin olive oils by their volatile compositionsFOOD CHEMISTRY
Artículo2006Influence of enological practices on the antioxidant activity of winesFOOD CHEMISTRY
Artículo2006Preparation of a rice bran enzymatic extract with potential use as functional foodFOOD CHEMISTRY
Artículo2005Comparative study of virgin olive oil sensory defectsFOOD CHEMISTRY
Artículo2005Contribution to the study of avocado honeys by their mineral contents using inductively coupled plasma optical emission spectrometryFOOD CHEMISTRY
Artículo2004Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compoundsFOOD CHEMISTRY
Artículo2004Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contentsFOOD CHEMISTRY
Artículo2003Isolation and characterization of carotenoproteins from crayfish (Procambarus clarkii)FOOD CHEMISTRY
Artículo2002Characterisation of Moroccan unifloral honeys by their physicochemical characteristicsFOOD CHEMISTRY
Artículo2002Multi-element analysis of tea beverages by inductively coupled plasma atomic emission spectrometryFOOD CHEMISTRY
Artículo2001Changes in phenolic composition of wines submitted to in vitro dissolution testsFOOD CHEMISTRY
Artículo2001HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parametersFOOD CHEMISTRY
Artículo1999Characterization of arabica and robusta roasted coffee varieties and mixture resolution according to their metal contentFOOD CHEMISTRY
Artículo1999Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterizationFOOD CHEMISTRY
Artículo1999Protein quality of chickpea (Cicer arietinum L.) protein hydrolysatesFOOD CHEMISTRY
Artículo1998Chromatic characterization of anthocyanins from red grapes - I. pH effectFOOD CHEMISTRY
Artículo1998Effect of cooking on protein quality of chickpea (Cicer arietinum) seedsFOOD CHEMISTRY
Artículo1998Polar lipids of defatted chickpea (Cicer arietinum L.) flour and protein isolatesFOOD CHEMISTRY
Artículo1997Multivariate characterization of aging status in red wines based on chromatic parametersFOOD CHEMISTRY
Artículo1994Separation and identification of phenolic acids in wine vinegars by HPLCFOOD CHEMISTRY
Artículo1992Proposal of a novel formula to calculate dominant wavelength for colour of red winesFOOD CHEMISTRY
Artículo1991Reliability of the spanish official method for color of red wines in comparison with the CIE 1931-(X, Y) methodFOOD CHEMISTRY