Artículos (11) Publicaciones en las que ha participado algún/a investigador/a

2004

  1. Application of two- and three-way principal component analysis to the interpretation of chemical fractionation results obtained by the use of the B.C.R. procedure

    Analytica Chimica Acta, Vol. 523, Núm. 1, pp. 125-132

  2. Changes in phenolic compounds and colour parameters of red winw aged with oak chips and in oak barrels

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 10, Núm. 4, pp. 233-242

  3. Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 7, pp. 623-630

  4. Chiral separation of omeprazole and several related benzimidazoles using supercritical fluid chromatography

    Journal of Separation Science, Vol. 27, Núm. 12, pp. 1023-1029

  5. Determination of impurities in pesticides and their degradation products formed during the wine-making process by solid-phase extraction and gas chromatography with detection by electron impact mass spectrometry. I. Vinclozoline, procymidone and fenitrothion

    Rapid Communications in Mass Spectrometry, Vol. 18, Núm. 6, pp. 657-663

  6. Determination of impurities in pesticides and their degradation products formed during the wine-making process by solid-phase extraction and gas chromatography with detection by electron ionization mass spectrometry. II. Bromopropylate, trichlorphon, parathion-methyl and tebuconazole

    Rapid Communications in Mass Spectrometry, Vol. 18, Núm. 22, pp. 2629-2636

  7. Effect of modified α, β, and γ-cyclodextrins on the thermo-responsive behavior of the elastin-like polymer, poly(VPGVG)

    Carbohydrate Polymers, Vol. 57, Núm. 3, pp. 293-297

  8. Endothermic and exothermic components of an inverse temperature transition for hydrophobic association by TMDSC

    Chemical Physics Letters, Vol. 388, Núm. 1-3, pp. 127-131

  9. Influence of different aging systems and oak woods on aged wine color and anthocyanin composition

    European Food Research and Technology, Vol. 219, Núm. 2, pp. 124-132

  10. Influence of the molecular weight on the inverse temperature transition of a model genetically engineered elastin-like pH-responsive polymer

    Macromolecules, Vol. 37, Núm. 9, pp. 3396-3400

  11. Modificaciones de los compuestos fenólicos en el vino tinto D.O. Cigales durante su envejecimiento con chips de madera de roble y barricas

    Viticultura enología profesional, Núm. 90, pp. 57-62