Publications by the researcher in collaboration with MARIA LUZ RODRIGUEZ MENDEZ (34)

2024

  1. Effect of nanoclays on the electrochemical performance of LbL catechol sensors

    Electrochimica Acta, Vol. 476

2023

  1. Heat treatments of 17-4 PH SS processed by SLM to improve its strength and biocompatibility in biomedical applications

    Journal of Materials Research and Technology, Vol. 26, pp. 3524-3543

2021

  1. Improvements in tribological and anticorrosion performance of porous Ti-6Al-4V via PEO coating

    Friction, Vol. 9, Núm. 5, pp. 1303-1318

2020

  1. A new strategy for corrosion protection of porous stainless steel using polypyrrole films

    Journal of Materials Science and Technology, Vol. 37, pp. 85-95

  2. Analysis of phenolic content in grape seeds and skins by means of a bio-electronic tongue

    Sensors (Switzerland), Vol. 20, Núm. 15, pp. 1-14

  3. Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters

    LWT, Vol. 118

  4. Biosensors platform based on chitosan/AuNPs/phthalocyanine composite films for the electrochemical detection of catechol. the role of the surface structure

    Sensors (Switzerland), Vol. 20, Núm. 7

  5. Nanocomposites of conductive polymers and nanoparticles deposited on porous material as a strategy to improve its corrosion resistance

    Surface and Coatings Technology, Vol. 403

  6. Promoting laccase sensing activity for catechol detection using LBL assemblies of chitosan/ionic liquid/phthalocyanine as immobilization surfaces

    Bioelectrochemistry, Vol. 132

  7. Role of carbon and nitrogen in the improvement of corrosion resistance of new powder metallurgy Co-Cr-Mo alloys

    Corrosion Reviews, Vol. 38, Núm. 3, pp. 273-286

2019

  1. Analysis of musts and wines by means of a bio-electronic tongue based on tyrosinase and glucose oxidase using polypyrrole/gold nanoparticles as the electron mediator

    Food Chemistry, Vol. 289, pp. 751-756

  2. Electrochemical sensors modified with combinations of sulfur containing phthalocyanines and capped gold nanoparticles: A study of the influence of the nature of the interaction between sensing materials

    Nanomaterials, Vol. 9, Núm. 11

  3. In situ synthesis, stabilization and activity of protein-modified gold nanoparticles for biological applications

    Biomaterials Science, Vol. 7, Núm. 6, pp. 2511-2519

2018

  1. A different approach for the analysis of grapes: Using the skin as sensing element

    Food Research International, Vol. 107, pp. 544-550

  2. Discrimination of milks with a multisensor system based on layer-by-layer films

    Sensors (Switzerland), Vol. 18, Núm. 8

  3. Impedimetric electronic tongue based on nanocomposites for the analysis of red wines. Improving the variable selection method

    Sensors and Actuators, B: Chemical, Vol. 277, pp. 365-372

  4. Monitoring the phenolic ripening of red grapes using a multisensor system based on metal-oxide nanoparticles

    Frontiers in Chemistry, Vol. 6, Núm. APR

  5. Novel method for the identification of the variety of grape using their capability to form gold nanoparticles

    Beverages, Vol. 4, Núm. 2

  6. Nuevos sensores pra medir la madurez fenólica de las uvas

    Tierras: Agricultura, Núm. 268, pp. 110-112

2017

  1. Improving the performance of electrochemical sensors by means of synergy. Combinations of gold nanoparticles and phthalocyanines

    Proceedings, Vol. 1, Núm. 4, pp. 413