Publicaciones en las que colabora con Jesús Simal Lozano (51)

2004

  1. Determination of the uronic acid composition of seaweed dietary fibre by HPLC

    Biomedical Chromatography, Vol. 18, Núm. 2, pp. 90-97

  2. Simultaneous determination of thiamin and riboflavin in the sea urchin, Paracentrotus lividus, by high-performance liquid chromatography

    International Journal of Food Sciences and Nutrition, Vol. 55, Núm. 4, pp. 259-263

  3. Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method

    Analytica Chimica Acta

2003

  1. High-performance liquid chromatographic analysis of amino acids in edible seaweeds after derivatization with phenyl isothiocyanate

    Chromatographia, Vol. 58, Núm. 3-4, pp. 159-163

2002

  1. Determination of purine bases in sea urchin (Paracentortus lividus) gonads by high-performance liquid chromatography

    Food Chemistry, Vol. 79, Núm. 1, pp. 113-117

  2. Separation of phospholipid classes in sea urchin, Paracentrotus lividus by high-performance liquid chromatography

    Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences

2001

  1. Comparison of volatile components in fresh and canned sea urchin (Paracentrotus lividus, Lamarck) gonads by GC-MS using dynamic headspace sampling and microwave desorption

    European Food Research and Technology, Vol. 212, Núm. 6, pp. 636-642

  2. Determination of carotenoids and liposoluble vitamins in sea urchin (Paracentrotus lividus) by high performance liquid chromatography

    European Food Research and Technology, Vol. 212, Núm. 6, pp. 683-686

  3. Determination of vitamin C in sea urchin: Comparison of two HPLC methods

    Chromatographia

  4. Effects of various culinary treatments on the carbohydrates content of green beans (Phaseolus vulgaris, L.)

    Deutsche Lebensmittel-Rundschau, Vol. 97, Núm. 10, pp. 385-387

2000

  1. Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption

    European Food Research and Technology, Vol. 210, Núm. 3, pp. 226-230

  2. Gas chromatographic determination of the fatty-acid content of heat- treated green beans

    Journal of Chromatography A, Vol. 891, Núm. 2, pp. 367-370

  3. Physical, physicochemical and chemical changes during maturation of medlards and persimmons

    Deutsche Lebensmittel-Rundschau, Vol. 96, Núm. 4, pp. 142-145

  4. Protein, amino acid and fatty acid contents in raw and canned sea urchin (Paracentrotus lividus) harvested in Galicia (NW Spain)

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 8, pp. 1189-1192

1999

  1. A comparison of three spectrophotometric methods for simultaneous quantitation of mixtures of E102 and E110 food additives

    Spectroscopy Europe, Vol. 11, Núm. 1, pp. 8-12

  2. Effects of various culinary treatments on the amino acid content of green beans

    Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 12, pp. 507-510

  3. The effects of various culinary treatments on the content of organic acids of green beans (Phaseolus vulgaris L.)

    Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 8, pp. 323-326

1998

  1. Determination of Volatile Components in Fresh, Frozen, and Freeze-Dried Padrón-Type Peppers by Gas Chromatography-Mass Spectrometry Using Dynamic Headspace Sampling and Microwave Desorption

    Journal of Chromatographic Science, Vol. 36, Núm. 12, pp. 583-588

  2. Effects of freeze-drying on the compositions of green beans and padrón peppers

    Deutsche Lebensmittel-Rundschau, Vol. 94, Núm. 3, pp. 89-91

  3. Monitoring of the vitamin C content of frozen green beans and padron peppers by HPLC

    Journal of the Science of Food and Agriculture, Vol. 76, Núm. 3, pp. 477-480