Publikationen, an denen er mitarbeitet GERARDO FERNANDEZ BARBERO (10)

2023

  1. 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

  2. Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Hordeum vulgare L.)

    Foods, Vol. 12, Núm. 14

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. Caracterización de Vinagres de Jerez mediante FT-IR en combinación con análisis multivariante

    XLIII JORNADAS DE VITICULTURA Y ENOLOGÍA DE LA TIERRA DE BARROS

  3. 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

  4. Optimization of the microwave-assisted extraction of simple phenolic compounds from grape skins and seeds

    Agronomy, Vol. 11, Núm. 8

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

2017

  1. Ontogenetic variation of individual and total capsaicinoids in Malagueta peppers (Capsicum frutescens) during fruit maturation

    Molecules, Vol. 22, Núm. 5

  2. Tryptophan levels during grape ripening: Effects of cultural practices

    Molecules, Vol. 22, Núm. 6

2014

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

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