Publicaciones en las que colabora con Rosa María Alonso Salces (30)

2022

  1. 1H-nmr fingerprinting and pattern recognition stepwise strategy for quality and authenticity control of olive oil

    Chemometrics: Advances in Applications and Research (Nova Science Publishers, Inc.), pp. 75-137

  2. A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace

    Antioxidants, Vol. 11, Núm. 7

  3. A Metabolomics Approach Based on 1H-NMR fingerprinting and pattern recognition stepwise strategy for quality and authenticity control of olive oil

    Chemometrics: Advances in Applications and Research (Nova Science Publishers, Inc.), pp. 139-178

  4. Stepwise strategy based on 1H-NMR fingerprinting in combination with chemometrics to determine the content of vegetable oils in olive oil mixtures

    Food Chemistry, Vol. 366

  5. Tempranillo Grape Extract in Transfersomes: A Nanoproduct with Antioxidant Activity

    Nanomaterials, Vol. 12, Núm. 5

  6. Untargeted Metabolomic Liquid Chromatography High-Resolution Mass Spectrometry Fingerprinting of Apple Cultivars for the Identification of Biomarkers Related to Resistance to Rosy Apple Aphid

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 41, pp. 13071-13081

2021

  1. 1H–NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage

    Food Control, Vol. 123

  2. Assessment of virgin olive oil stability during storage by1H-NMR fingerprintng and chemometrics

    Rivista Italiana delle Sostanze Grasse, Vol. 98, Núm. 4 Special Issue, pp. 283-286

  3. DETERMINATION OF VEGETABLE OILS IN OLIVE OIL MIXTURES USING A STEPWISE STRATEGY BASED ON1H-NMR FINGERPRINTING AND PATTERN RECOGNITION

    Rivista Italiana delle Sostanze Grasse, Vol. 98, Núm. 4 Special Issue, pp. 297-299

2020

  1. Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines

    European Food Research and Technology, Vol. 246, Núm. 1, pp. 149-165

2018

  1. Polyphenolic profile of butterhead lettuce cultivar by ultrahigh performance liquid chromatography coupled online to UV–visible spectrophotometry and quadrupole time-of-flight mass spectrometry

    Food Chemistry, Vol. 260, pp. 239-273

  2. Relationship between hydroxycinnamic acids and the resistance of apple cultivars to rosy apple aphid

    Talanta, Vol. 187, pp. 330-336

2017

  1. Characterization of phenolic compounds in green and red oak-leaf lettuce cultivars by UHPLC-DAD-ESI-QToF/MS using MSE scan mode

    Journal of Mass Spectrometry, Vol. 52, Núm. 12, pp. 873-902

2015

  1. 1H-NMR and isotopic fingerprinting of olive oil and its unsaponifiable fraction: Geographical origin of virgin olive oils by pattern recognition

    European Journal of Lipid Science and Technology, Vol. 117, Núm. 12, pp. 1991-2006

2014

  1. Polyphenolic contents in Citrus fruit juices: Authenticity assessment

    European Food Research and Technology, Vol. 238, Núm. 5, pp. 803-818

2006

  1. Polyphenolic compositions of Basque natural ciders: A chemometric study

    Food Chemistry, Vol. 97, Núm. 3, pp. 438-446

2005

  1. A validated solid-liquid extraction method for the HPLC determination of polyphenols in apple tissues: Comparison with pressurised liquid extraction

    Talanta, Vol. 65, Núm. 3, pp. 654-662

  2. Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters

    Food Chemistry, Vol. 91, Núm. 1, pp. 91-98

  3. Classification of apple fruits according to their maturity state by the pattern recognition analysis of their polyphenolic compositions

    Food Chemistry, Vol. 93, Núm. 1, pp. 113-123

2004

  1. Chemometric characterisation of Basque and French ciders according to their polyphenolic profiles

    Analytical and Bioanalytical Chemistry, Vol. 379, Núm. 3, pp. 464-475