MARIA JULIA CELIA
LOPEZ HERNANDEZ
Catedrática de universidade
Publicacións (113) Publicacións de MARIA JULIA CELIA LOPEZ HERNANDEZ
2021
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An overview on effects of processing on the nutritional content and bioactive compounds in seaweeds
Foods, Vol. 10, Núm. 9
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Comparison of Analytical Methods for the Rapid Determination of Melatonin in Food Supplements
Food Analytical Methods, Vol. 14, Núm. 4, pp. 734-741
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Identification of volatile and semi-volatile compounds in polymeric coatings used in metal cans by gc-ms and spme
Materials, Vol. 14, Núm. 13
2019
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Evaluation of caffeine, vitamins and taurine in energy drinks
Journal of Food and Nutrition Research, Vol. 58, Núm. 2, pp. 107-114
2018
2017
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Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 49, pp. 10804-10811
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Comparison of methods for analysis of resveratrol in dietary vegetable supplements
Food Chemistry, Vol. 224, pp. 219-223
2016
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Modification of glucosinolates in turnip greens (Brassica rapa subsp. rapa L.) subjected to culinary heat processes
CyTA: Journal of food, Vol. 14, Núm. 4, pp. 536-540
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Trans-stilbenes in commercial grape juices: Quantification using HPLC approaches
International Journal of Molecular Sciences, Vol. 17, Núm. 10
2015
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Comparison of Methods for Rapid Analysis of Quercetin
Plant Foods for Human Nutrition, Vol. 70, Núm. 1, pp. 91-96
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Comparison of Methods for the Study of Ellagic Acid in Pomegranate Juice Beverages
Food Analytical Methods, Vol. 8, Núm. 9, pp. 2286-2293
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Comparison of constant-wavelength synchronous spectrofluorimetry method & HPLC method for the rapid analysis of quinine
Current Topics in Toxicology, Vol. 11, pp. 41-47
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Effect of the refining process on Moringa oleifera seed oil quality
Food Chemistry, Vol. 187, pp. 53-57
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Instability of an aromatic amine in fatty food and fatty food simulant: characterisation of reaction products and prediction of their toxicity
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 32, Núm. 1, pp. 100-109
2014
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An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process
LWT - Food Science and Technology, Vol. 56, Núm. 1, pp. 175-180
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Evaluation of bioactive compounds in seaweeds: A review
Seaweeds: Agricultural Uses, Biological and Antioxidant Agents (Nova Science Publishers, Inc.), pp. 99-113
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Influence of Culinary Processing Time on Saffron’s Bioactive Compounds (Crocus sativus L.)
Plant Foods for Human Nutrition, Vol. 69, Núm. 4, pp. 291-296
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Modification of bioactive compounds in dried edible seaweeds
International Journal of Food Science and Technology, Vol. 49, Núm. 1, pp. 298-304
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Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes
CyTA: Journal of food, Vol. 12, Núm. 4, pp. 336-339
2013
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An overview of the analytical methods to determine ascorbic acid in foodstuffs
Vitamnin C Dietary Sources, Technology, Daily Requirements and Symptons of Deficiency. (Nova Science Publishers, Inc. New York), pp. 31-45