GERARDO FERNANDEZ BARBERO-rekin lankidetzan egindako argitalpenak (23)

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

2022

  1. Comparison of different processing approaches by SVM and RF on HS-MS eNose and NIR Spectrometry data for the discrimination of gasoline samples

    Microchemical Journal, Vol. 172

  2. 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

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. 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. Escape ClassRoom: Can You Solve a Crime Using the Analytical Process?

    Journal of Chemical Education, Vol. 96, Núm. 2, pp. 267-273

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

    Agronomy, Vol. 9, Núm. 11

  3. 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

  4. OTP-PRL: An app for occupational risk prevention in policing activities

    BMC Public Health, Vol. 19, Núm. 1

2018

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

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

  2. Study of the weathering process of gasoline by eNose

    Sensors (Switzerland), Vol. 18, Núm. 1

2017

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

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

  2. Characterization and differentiation of petroleum-derived products by E-nose fingerprints

    Sensors (Switzerland), Vol. 17, Núm. 11

  3. Validation of an HS-MS method for direct determination and classification of ignitable liquids

    Microchemical Journal, Vol. 132, pp. 358-364