Publications (32)

2023

  1. The effect of ripening on the capsaicinoids composition of Jeromin pepper (Capsicum annuum L.) at two different stages of plant maturity

    Food Chemistry, Vol. 399

  2. 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

2022

  1. Ultrasound-Assisted Extraction of Betalains from Opuntia Fruit Pulp of Different Color Varieties

    Agronomy, Vol. 12, Núm. 11

  2. Ultra-high-performance liquid chromatography-atmospheric pressure ionization-tandem mass spectrometry method for the migration studies of primary aromatic amines from food contact materials

    Analytical and Bioanalytical Chemistry, Vol. 414, Núm. 9, pp. 3137-3151

  3. Optimization of an Ultrasound-Assisted Extraction Method Applied to the Extraction of Flavonoids from Moringa Leaves (Moringa oleífera Lam.)

    Agronomy, Vol. 12, Núm. 2

  4. Optimization of a Microwave Assisted Extraction Method for Maximum Flavonols and Antioxidant Activity of Onion Extracts

    Antioxidants, Vol. 11, Núm. 12

  5. Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods

    Antioxidants, Vol. 11, Núm. 5

2021

  1. Método alternativo de extracciónasistida por microondas para el estudiode compuestos bioactivos presentes encebolla (Allium cepa L.)

    XLIII jornadas de viticultura y enología de la Tierra de Barros: III Congreso agroalimentario de Extremadura (Centro Universitario Santa Ana), pp. 335-353

  2. Evolución del contenido decapsaicinoides durante el desarrollo delfruto en dos estados de madurez de laplanta del pimiento Jeromín

    XLIII jornadas de viticultura y enología de la Tierra de Barros: III Congreso agroalimentario de Extremadura (Centro Universitario Santa Ana), pp. 365-383

  3. Simultaneous determination by UHPLC-PDA of major capsaicinoids and capsinoids contents in peppers

    Food Chemistry, Vol. 356

  4. Optimization and comparison of ultrasound and microwave-assisted extraction of phenolic compounds from cotton-lavender (Santolina chamaecyparissus l.)

    Agronomy, Vol. 11, Núm. 1

  5. Flavonol composition and antioxidant activity of onions (Allium cepa l.) based on the development of new analytical ultrasound‐assisted extraction methods

    Antioxidants, Vol. 10, Núm. 2, pp. 1-22

  6. Development of optimized ultrasound-assisted extraction methods for the recovery of total phenolic compounds and anthocyanins from onion bulbs

    Antioxidants, Vol. 10, Núm. 11

  7. Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes

    Food Chemistry, Vol. 334

  8. Development of a rapid UHPLC-PDA method for the simultaneous quantification of flavonol contents in onions (Allium cepa L.)

    Pharmaceuticals, Vol. 14, Núm. 4

2020

  1. Extraction of Flavonoids From Natural Sources Using Modern Techniques

    Frontiers in Chemistry, Vol. 8

  2. Desarrollo de un método de extracción asistida por ultrasonidos para la determinación de flavonoides en cebollas (Allium cepa)

    XLII Jornadas de Viticultura y Enología de la Tierra de Barros

  3. Comparación de la extracción asistida por ultrasonidos y por microondas de capsinoides en pimientos

    XLI Jornadas de Viticultura y Enología de la Tierra de Barros

  4. Content of capsaicinoids and capsiate in “filius” pepper varieties as affected by ripening

    Plants, Vol. 9, Núm. 9, pp. 1-16

  5. Changes in capsiate content in four chili pepper genotypes (capsicum spp.) at different ripening stages

    Agronomy, Vol. 10, Núm. 9