Publicaciones en las que colabora con GLORIA LEONISA DEL CAMPO MARTINEZ (16)

2016

  1. Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by 1H NMR

    Food Chemistry, Vol. 196, pp. 1031-1039

2010

  1. Quantitative determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural in soluble coffees by 1H NMR spectrometry

    Talanta, Vol. 81, Núm. 1-2, pp. 367-371

2008

  1. Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts

    Bioresource Technology, Vol. 99, Núm. 8, pp. 2857-2863

2007

  1. Quantitative determination of formic acid in apple juices by 1H NMR spectrometry

    Talanta, Vol. 72, Núm. 3, pp. 1049-1053

2006

  1. Fluorimetric determination of histamine in wine and cider by using an anion-exchange column-FIA system and factorial design study

    Talanta, Vol. 68, Núm. 4, pp. 1126-1134

  2. Quantitative analysis of malic and citric acids in fruit juices using proton nuclear magnetic resonance spectroscopy

    Analytica Chimica Acta, Vol. 556, Núm. 2, pp. 462-468

  3. Use of the 1H nuclear magnetic resonance spectra signals from polyphenols and acids for chemometric characterization of cider apple juices

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 8, pp. 3095-3100

2005

  1. Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

    Food Control, Vol. 16, Núm. 6 SPEC. ISS., pp. 551-557

2003

  1. Ciders Produced by Two Types of Presses and Fermented in Stainless Steel and Wooden Vats

    Journal of the Institute of Brewing, Vol. 109, Núm. 4, pp. 342-348

  2. Quantitation determination of chlorogenic acid in cider apple juices by 1H NMR spectrometry

    Analytica Chimica Acta, Vol. 486, Núm. 2, pp. 269-274

  3. Quantitative determination of (-)-epicatechin in cider apple juices by 1H NMR

    Talanta, Vol. 61, Núm. 2, pp. 139-145

2002

  1. Influence of enzymatic clarification with a pectin methylesterase on cider fermentation

    Journal of the Institute of Brewing, Vol. 108, Núm. 2, pp. 243-247

2000

  1. Spectrofluorimetric study of the complexes between calcein and lanthanide(III) ions

    Analytical Letters, Vol. 33, Núm. 2, pp. 277-295

1998

  1. Creatinine, creatine and protein in cooked meat products

    Food Chemistry, Vol. 63, Núm. 2, pp. 187-190

1997

  1. Influence of apple juice treatments on the cider making process

    Journal of the Institute of Brewing, Vol. 103, Núm. 4, pp. 251-255

1996

  1. Characterization and DNA plasmid analysis of ropy Pediococcus spp. strains isolated from Basque Country ciders

    Journal of Food Protection, Vol. 59, Núm. 1, pp. 35-40