Publicaciones (25) Publicaciones de JOSE MANUEL IGARTUBURU CHINCHILLA

2022

  1. Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

    Molecules, Vol. 27, Núm. 20

  2. Molecular and functional characterization of a SCD 1b from European sea bass (Dicentrarchus labrax L.)

    Comparative Biochemistry and Physiology Part - B: Biochemistry and Molecular Biology, Vol. 258

2021

  1. Allelopathic activity of strigolactones on the germination of parasitic plants and arbuscular mycorrhizal fungi growth

    Agronomy, Vol. 11, Núm. 11

  2. Are phytotoxic effects of Eucalyptus saligna (Myrtaceae) essential oil related to its major compounds?

    Australian Journal of Botany, Vol. 69, Núm. 3, pp. 174-183

2020

  1. Bioherbicide Potential of Eucalyptus saligna Leaf Litter Essential Oil

    Chemistry and Biodiversity, Vol. 17, Núm. 9

2015

  1. 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

  2. New structural features of Acacia tortuosa gum exudate

    Food Chemistry, Vol. 182, pp. 105-110

2014

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

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

  2. Special section: Biocom 12

    Phytochemistry Letters

2010

  1. KUNDERGRADUATE RESEARCH - COMPARE AND CONTRAST BEST PRACTICES BETWEEN SPAIN AND THE UNITED STATES

    3RD INTERNATIONAL CONFERENCE OF EDUCATION, RESEARCH AND INNOVATION (ICERI2010)

2009

  1. La evaluación de las asignaturas de laboratorios integrados a través de exámenes prácticos

    1.as Jornadas andaluzas de innovación docente universitaria: 2 y 3 de diciembre de 2009, Córdoba

  2. Mejora de la tasa de aprobados en la asignatura práctica Experimentación en Química mediante el uso del cuestionario

    1.as Jornadas andaluzas de innovación docente universitaria: 2 y 3 de diciembre de 2009, Córdoba

2007

  1. Chemical investigation of the structural basis of the emulsifying activity of gum arabic

    Food Hydrocolloids, Vol. 21, Núm. 2, pp. 297-308

  2. Criterios de Calidad en la Evaluación Grupo GFUCA21: herramientas infográficas aplicadas a la evaluación docente

    Actividades de los Grupos de Formación del Profesorado de la Universidad de Cádiz 2005-2006 (Servicio de Publicaciones), pp. 191-200

2005

  1. 1D- and 2D-NMR spectroscopy studies of the polysaccharide gum from Spondias purpurea var. lutea

    Food Hydrocolloids, Vol. 19, Núm. 1, pp. 37-43

2004

  1. Lipid composition of lees from Sherry wine

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 15, pp. 4791-4794

2003

  1. Structural features of an arabinogalactan gum exudates from Spondias dulsis (Anacardiaceae)

    Carbohydrate Research, Vol. 338, Núm. 7, pp. 619-624

2002

  1. Structural elucidation of proteic fraction isolated from Acacia glomerosa gum

    Food Hydrocolloids, Vol. 16, Núm. 6, pp. 599-603

2001

  1. A hemicellulose B fraction from grape skin (Vitis vinifera, Palomino variety)

    Journal of Natural Products, Vol. 64, Núm. 9, pp. 1174-1178

2000

  1. Structural investigation of the polysaccharide of Spondias mombin gum

    Carbohydrate Polymers, Vol. 43, Núm. 2, pp. 105-112