GERARDO
FERNANDEZ BARBERO
Catedrático de Universidad
ANA
RUIZ RODRIGUEZ
Profesora Ayudante Doctora
Publicaciones en las que colabora con ANA RUIZ RODRIGUEZ (10)
2023
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Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation
Agronomy, Vol. 13, Núm. 2
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Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Hordeum vulgare L.)
Foods, Vol. 12, Núm. 14
2021
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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
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Caracterización de Vinagres de Jerez mediante FT-IR en combinación con análisis multivariante
XLIII JORNADAS DE VITICULTURA Y ENOLOGÍA DE LA TIERRA DE BARROS
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Optimization by means of chemometric tools of an ultrasound-assisted method for the extraction of betacyanins from red dragon fruit (Hylocereus polyrhizus)
Agronomy, Vol. 11, Núm. 6
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Optimization of the microwave-assisted extraction of simple phenolic compounds from grape skins and seeds
Agronomy, Vol. 11, Núm. 8
2019
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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
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Ontogenetic variation of individual and total capsaicinoids in Malagueta peppers (Capsicum frutescens) during fruit maturation
Molecules, Vol. 22, Núm. 5
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Tryptophan levels during grape ripening: Effects of cultural practices
Molecules, Vol. 22, Núm. 6
2014
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A new solid phase extraction for the determination of anthocyanins in grapes
Molecules, Vol. 19, Núm. 12, pp. 21398-21410