Publicacións nas que colabora con CARMELO GARCIA BARROSO (14)

2019

  1. 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

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

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

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

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

2016

  1. Determination of ignitable liquids in fire debris: Direct analysis by electronic nose

    Sensors (Switzerland), Vol. 16, Núm. 5

2015

  1. Application of an HS-MS for the detection of ignitable liquids from fire debris

    Talanta, Vol. 142, pp. 150-156

  2. Erratum: Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products (Food Chemistry (2014) 165 (198-204))

    Food Chemistry

  3. Gasoline analysis by headspace mass spectrometry and near infrared spectroscopy

    Fuel, Vol. 153, pp. 402-407

2014

  1. Bio-guided optimization of the ultrasound-assisted extraction of compounds from Annona glabra L. leaves using the etiolated wheat coleoptile bioassay

    Ultrasonics Sonochemistry, Vol. 21, Núm. 4, pp. 1578-1584

  2. New headspace-mass spectrometry method for the discrimination of commercial gasoline samples with different research octane numbers

    Energy and Fuels, Vol. 28, Núm. 10, pp. 6249-6254

  3. Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products

    Food Chemistry, Vol. 165, pp. 198-204

2010

  1. Application of hansch's model to capsaicinoids and capsinoids: A study using the quantitative structure-activity relationship. A novel method for the synthesis of capsinoids

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 6, pp. 3342-3349

  2. Evaluation of various extraction techniques for obtaining bioactive extracts from pine seeds

    Food and Bioproducts Processing, Vol. 88, Núm. 2-3, pp. 247-252