Publikationen, an denen er mitarbeitet CARLOS ASENSIO REGALADO (7)

2022

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

    Antioxidants, Vol. 11, Núm. 7

  2. Effects of different oenological technologies on the evolution of anthocyanin derivatives determined by LC-MS during red wine fermentations. Encapsulation of phenolic grape pomace extracts for cosmetic applications

    Effects of different oenological technologies on the evolution of anthocyanin derivatives determined by LC-MS during red wine fermentations. Encapsulation of phenolic grape pomace extracts for cosmetic applications

  3. 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

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

    Nanomaterials, Vol. 12, Núm. 5

  5. 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. 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