Publications (12) JESUS AYUSO VILACIDES publications

filter_list Food Science

2023

  1. Host-guest complexation of phthalimide-derived strigolactone mimics with cyclodextrins. Application in agriculture against parasitic weeds

    Organic and Biomolecular Chemistry, Vol. 21, Núm. 15, pp. 3214-3225

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

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. 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

  4. 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

2017

  1. Complexation of sesquiterpene lactones with cyclodextrins: Synthesis and effects on their activities on parasitic weeds

    Organic and Biomolecular Chemistry, Vol. 15, Núm. 31, pp. 6500-6510

2014

  1. A new solid phase extraction for the determination of anthocyanins in grapes

    Molecules, Vol. 19, Núm. 12, pp. 21398-21410

2007

  1. The color space of foods: Virgin olive oil

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 6, pp. 2085-2093

2002

  1. An efficient method for a numerical description of virgin olive oil color with only two absorbance measurements

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, Núm. 8, pp. 769-774