Publications en collaboration avec des chercheurs de Instituto de Fermentaciones Industriales (13)

2011

  1. Comprehensive two-dimensional gas chromatography with capillary flow modulation to separate FAME isomers

    Journal of Chromatography A, Vol. 1218, Núm. 30, pp. 4952-4959

  2. Sequential Supercritical Fluid Extraction of Lipids. Application to the Obtention of the Fatty Acid Profile of Some Genetically Modified Varieties of Corn

    Food Analytical Methods, Vol. 4, Núm. 2, pp. 196-202

  3. Supercritical fluid extraction of lipids from broccoli leaves

    European Journal of Lipid Science and Technology, Vol. 113, Núm. 4, pp. 479-486

2010

  1. A preliminary study of the epidemiological factors related to honey bee colony loss in Spain

    Environmental Microbiology Reports, Vol. 2, Núm. 2, pp. 243-250

2009

  1. A new and simple method to determine trace levels of sulfonamides in honey by high performance liquid chromatography with fluorescence detection

    Journal of Chromatography A, Vol. 1216, Núm. 43, pp. 7275-7280

  2. Multidimensional chromatography in food analysis

    Journal of Chromatography A, Vol. 1216, Núm. 43, pp. 7110-7129

  3. Poly(N,N-dimethylacrylamide-co-4-ethyl)-morpholine methacrylamide) copolymer as coating for CE

    Journal of Separation Science, Vol. 32, Núm. 4, pp. 605-612

  4. Profile and relative concentrations of fatty acids in corn and soybean seeds from transgenic and isogenic crops

    Journal of Chromatography A, Vol. 1216, Núm. 43, pp. 7288-7295

  5. Ultrarapid quantitation of maize proteins by perfusion and monolithic reversed-phase high-performance liquid chromatography

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 8, pp. 3014-3021

2008

  1. Fast and easy coating for capillary electrophoresis based on a physically adsorbed cationic copolymer

    Journal of Chromatography A, Vol. 1204, Núm. 1, pp. 104-109

2003

  1. Variability of brewer's spent grain within a brewery

    Food Chemistry, Vol. 80, Núm. 1, pp. 17-21

2000

  1. Behavior of monosaccharides, phenolic compounds, and color of red wines aged in used oak barrels and in the bottle

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 10, pp. 4613-4618

  2. Red wine aging in oak barrels: Evolution of the monosaccharides content

    Food Chemistry, Vol. 71, Núm. 2, pp. 189-193