Publicacións nas que colabora con MARIA JULIA CELIA LOPEZ HERNANDEZ (34)

2021

  1. An overview on effects of processing on the nutritional content and bioactive compounds in seaweeds

    Foods, Vol. 10, Núm. 9

  2. Identification of volatile and semi-volatile compounds in polymeric coatings used in metal cans by gc-ms and spme

    Materials, Vol. 14, Núm. 13

2018

  1. GC-MS screening analysis for the identification of potential migrants in plastic and paper-based candy wrappers

    Polymers, Vol. 10, Núm. 7

2016

  1. Trans-stilbenes in commercial grape juices: Quantification using HPLC approaches

    International Journal of Molecular Sciences, Vol. 17, Núm. 10

2015

  1. 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

  1. Evaluation of bioactive compounds in seaweeds: A review

    Seaweeds: Agricultural Uses, Biological and Antioxidant Agents (Nova Science Publishers, Inc.), pp. 99-113

2013

  1. 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

  2. Rapid identification of volatile compounds in fresh seaweed

    Talanta, Vol. 115, pp. 798-800

2012

  1. Evaluation of Bioactive Compounds in Fresh Edible Seaweeds

    Food Analytical Methods, Vol. 5, Núm. 4, pp. 828-834

2010

  1. Antioxidant compounds in edible brown seaweeds

    European Food Research and Technology, Vol. 231, Núm. 3, pp. 495-498

  2. Determination of phenolic compounds in macroalgae for human consumption

    Food Chemistry, Vol. 121, Núm. 2, pp. 634-638

  3. Seafood: A natural source of carotenoids

    Beta Carotene: Dietary Sources, Cancer and Cognition (Nova Science Publishers, Inc.), pp. 329-334

2009

  1. A screening method for the determination of ascorbic acid in fruit juices and soft drinks

    Food Chemistry, Vol. 116, Núm. 2, pp. 509-512

  2. Fatty Acid Profile and Total Lipid Content of Chionoecetes opilio Shells

    The Open Food Science Journal, Vol. 3, Núm. 1, pp. 93-97

  3. HPLC analysis of organic acids using a novel stationary phase

    Talanta, Vol. 78, Núm. 2, pp. 643-646

  4. HPLC-analysis of polyphenolic compounds in Spanish white wines and determination of their antioxidant activity by radical scavenging assay

    Food Research International, Vol. 42, Núm. 8, pp. 1018-1022

2008

  1. Comparison of two stationary phases for the separation of five selected polyphenols

    Talanta, Vol. 77, Núm. 1, pp. 98-102

  2. Determination of vitamin E and carotenoid pigments by high performance liquid chromatography in shell of Chionoecetes opilio

    Analytica Chimica Acta, Vol. 617, Núm. 1-2, pp. 225-229

  3. Liquid Chromatographic Determination of Malvidin-3-O-Glucoside and Malvidin 3, 5-O-Diglucoside in Wine Samples by Direct Injection

    The Open Food Science Journal, Vol. 2, Núm. 1, pp. 68-71

2007

  1. Analysis of non-anthocyanin phenolic compounds in wine samples using high performance liquid chromatography with ultraviolet and fluorescence detection

    Journal of Separation Science, Vol. 30, Núm. 9, pp. 1262-1266