Química Analítica

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. A microwave-based technique to determine saccharides and polyols contents in Spirulina (Arthrospira platensis)

   Arabian Journal of Chemistry, Vol. 14, Núm. 4

3. A novel electrochemical sensor modified with green gold sononanoparticles and carbon black nanocomposite for bisphenol A detection

   Materials Science and Engineering B: Solid-State Materials for Advanced Technology, Vol. 264

4. A novel method based on headspace-ion mobility spectrometry for the detection and discrimination of different petroleum derived products in seawater

   Sensors, Vol. 21, Núm. 6, pp. 1-16

5. A novel ultrasound-assisted extraction method for the analysis of anthocyanins in potatoes (Solanum tuberosum l.)

   Antioxidants, Vol. 10, Núm. 9

6. A two-component parameterization of marine ice-nucleating particles based on seawater biology and sea spray aerosol measurements in the mediterranean sea

   Atmospheric Chemistry and Physics, Vol. 21, Núm. 6, pp. 4659-4676

7. Advances in ionic liquids and deep eutectic solvents-based liquid phase microextraction of metals for sample preparation in Environmental Analytical Chemistry

   TrAC - Trends in Analytical Chemistry, Vol. 143

8. An evaluation of the equilibrium properties in hexane and ethanol extractive systems for Moringa oleifera seeds and fatty acid profiles of the extracts

   Separations, Vol. 8, Núm. 11

9. Analytical methods for determination of non-nutritive sweeteners in foodstuffs

   Molecules, Vol. 26, Núm. 11

10. Análisis de sílice biogénica en sedimentos marinos y su importancia en los ciclos biogeoquímicos

    Boletín Graseqa, Vol. 29, pp. 42-55

11. Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2235-2246

12. Application of microwaves as an advanced technique for the development of sherry vinegar macerated with pineapple

    Beverages, Vol. 7, Núm. 2

13. Aroma of sherry products: A review

    Foods, Vol. 10, Núm. 4

14. Biotechnological processes in fruit vinegar production

    Foods, Vol. 10, Núm. 5

15. Capturing the Real-Time Hydrolytic Degradation of a Library of Biomedical Polymers by Combining Traditional Assessment and Electrochemical Sensors

    Biomacromolecules, Vol. 22, Núm. 2, pp. 949-960

16. Changes in the aromatic compounds content in the muscat wines as a result of the application of ultrasound during pre-fermentative maceration

    Foods, Vol. 10, Núm. 7

17. Characterization and differentiation of seaweeds on the basis of their volatile composition

    Food Chemistry, Vol. 336

18. Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

    LWT, Vol. 140

19. Closed-loop spray drying with N2 of Moringa oleifera leaf ethanolic extracts: Effects on bioactive compounds and antiradical activity

    Drying Technology, Vol. 39, Núm. 14, pp. 2092-2104

20. Colour evolution kinetics study of spirits in their ageing process in wood casks

    Food Control, Vol. 119