Publications by the researcher in collaboration with MIGUEL PALMA LOVILLO (31)

2025

  1. Development of a new eco-friendly ultrasound-assisted extraction method to quantify tryptophan in wild mushrooms and determination of its beneficial properties

    Food Chemistry, Vol. 465

2023

  1. Determination of Caffeoylquinic Acids Content by UHPLC in Scolymus hispanicus Extracts Obtained through Ultrasound-Assisted Extraction

    Plants, Vol. 12, Núm. 12

  2. Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study

    Antioxidants, Vol. 12, Núm. 12

  3. Optimized Ultrasound-Assisted Extraction of Psidium laruotteanum Roots: A Concentrated Source of Piceid from the Brazilian Savanna

    Forests, Vol. 14, Núm. 8

2022

  1. Optimization through a Box–Behnken Experimental Design of the Microwave-Assisted Extraction of the Psychoactive Compounds in Hallucinogenic Fungi (Psylocibe cubensis)

    Journal of Fungi, Vol. 8, Núm. 6

  2. Rapid Detection and Quantification of Adulterants in Fruit Juices Using Machine Learning Tools and Spectroscopy Data

    Sensors, Vol. 22, Núm. 10

2021

  1. A methodology based on ft-ir data combined with random forest model to generate spectralprints for the characterization of high-quality vinegars

    Foods, Vol. 10, Núm. 6

  2. Discrimination of ignitable liquid residues in burned petroleum-derived substrates by using HS-MS eNose and chemometrics

    Sensors (Switzerland), Vol. 21, Núm. 3, pp. 1-12

  3. How different cooking methods affect the phenolic composition of sweet potato for human consumption (Ipomea batata (l.) lam)

    Agronomy, Vol. 11, Núm. 8

2020

  1. Extraction of anthocyanins and total phenolic compounds from Açai (Euterpe oleracea Mart.) using an experimental design methodology. Part 2: Ultrasound-assisted extraction

    Agronomy, Vol. 10, Núm. 3

  2. Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction

    Agronomy, Vol. 10, Núm. 2

  3. Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 3: Microwave-assisted extraction

    Agronomy, Vol. 10, Núm. 2

  4. Optimization of a novel method based on ultrasound-assisted extraction for the quantification of anthocyanins and total phenolic compounds in blueberry samples (Vaccinium corymbosum l.)

    Foods, Vol. 9, Núm. 12

  5. Optimization of analytical ultrasound-assisted methods for the extraction of total phenolic compounds and anthocyanins from sloes (Prunus spinosa L.)

    Agronomy, Vol. 10, Núm. 7

2019

  1. Extraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between ultrasound- And microwave-assisted extraction techniques

    Agronomy, Vol. 9, Núm. 11

  2. FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

    Food Chemistry, Vol. 277, pp. 6-11

  3. Microwave-assisted extraction of Ricinine from Ricinus communis leaves

    Antioxidants, Vol. 8, Núm. 10

2018

  1. An electronic nose based method for the discrimination of weathered petroleum-derived products

    Sensors (Switzerland), Vol. 18, Núm. 7

  2. Synthesis of (±)-3,4-dimethoxybenzyl-4-methyloctanoate as a novel internal standard for capsinoid determination by HPLC-ESI-MS/MS(QTOF)

    Open Chemistry, Vol. 16, Núm. 1, pp. 87-94

2017

  1. Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy

    Food Chemistry, Vol. 220, pp. 331-336