Publications (90) Publications de BLANCA GALLO HERMOSA

2024

  1. Miconia albicans (Melastomataceae) to treat Chikungunya viral infection: An effectual symptom-driven ethnomedicinal repurposing of an anti-inflammatory species?

    Journal of Ethnopharmacology, Vol. 318

2023

  1. Characterization of polyphenols in the methanol leaf extract of Bathysa gymnocarpa (Rubiaceae) by HPLC-DAD-ESI-MS/MS

    Natural Product Research

  2. Exploring the Chemistry of Ocimum Species under Specific Extractions and Chromatographic Methods: A Systematic Review

    ACS Omega, Vol. 8, Núm. 12, pp. 10747-10756

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. Metabolomic profile and computational analysis for the identification of the potential anti-inflammatory mechanisms of action of the traditional medicinal plants Ocimum basilicum and Ocimum tenuiflorum

    Food and Chemical Toxicology, Vol. 164

  5. 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

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

    Nanomaterials, Vol. 12, Núm. 5

  7. 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

  4. Polyphenol profile and quantitative assessment of the flavonoid kaempferitrin in wild and cultivated Brazilian Amazonian Uncaria guianensis (Rubiaceae)

    Journal of the Brazilian Chemical Society, Vol. 32, Núm. 8, pp. 1670-1679

2020

  1. Antimicrobial Activity of Phenolic Extract of Apple Pomace against Paenibacillus larvae and its Toxicity on Apis mellifera

    Journal of Apicultural Science, Vol. 64, Núm. 2, pp. 199-208

  2. 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

  3. One-step isolation of monoterpene indole alkaloids from psychotria leiocarpa leaves and their antiviral activity on dengue virus type-2

    Journal of the Brazilian Chemical Society, Vol. 31, Núm. 10, pp. 2104-2113

2019

  1. Comprehensive characterisation of polyphenols in leaves and stems of three anti-dengue virus type-2 active Brazilian Faramea species (Rubiaceae) by HPLC-DAD-ESI-MS/MS

    Phytochemical Analysis, Vol. 30, Núm. 1, pp. 62-72

  2. Iridoid glucosides from the stems of three bioactive Brazilian Faramea species (Rubiaceae)

    Biochemical Systematics and Ecology, Vol. 84, pp. 35-36

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