Publicaciones (21) Publicaciones en las que ha participado algún/a investigador/a

2004

  1. Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips

    Analytica Chimica Acta

  2. 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

  3. 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

  4. 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

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

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

  6. Chiral separation of some triazole pesticides by supercritical fluid chromatography

    Journal of Chromatography A

  7. Design and bioproduction of a recombinant multi(bio)functional elastin-like protein polymer containing cell adhesion sequences for tissue engineering purposes

    Journal of Materials Science: Materials in Medicine

  8. Determination of free molecular phenolics and catechins in wine by solid phase extraction on polymeric cartridges and liquid chromatography with diode array detection

    Journal of Chromatography A

  9. 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

  10. 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

  11. Development and validation of a liquid chromatographic method for determination of lacidipine residues on surfaces in the manufacture of pharmaceuticals

    Journal of Chromatography A

  12. 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

  13. 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

  14. Extraction and clean-up methods for the determination of amitraz total residues in beeswax by gas chromatography with electron capture detection

    Analytica Chimica Acta

  15. 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

  16. 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

  17. Liquid-liquid extraction followed by solid-phase extraction for the determination of lipophilic pesticides in beeswax by gas chromatography- electron-capture detection and matrix-matched calibration

    Journal of Chromatography A

  18. 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

  19. Quality assurance of commercial beeswax: Part I. Gas chromatography- electron impact ionization mass spectrometry of hydrocarbons and monoesters

    Journal of Chromatography A

  20. Rapid and sensitive method for determining free amino acids in honey by gas chromatography with flame ionization or mass spectrometric detection

    Journal of Chromatography A