Departamento
Química Analítica
Artículos (27) Publicaciones en las que ha participado algún/a investigador/a
2024
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Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine
European Food Research and Technology
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Assessment of metal and organic pollutants in combination with stable isotope analysis in tunas from the Gulf of Cadiz (east Atlantic)
Marine Environmental Research, Vol. 196
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Characterization of Starch from Jinicuil (Inga jinicuil) Seeds and Its Evaluation as Wall Material in Spray Drying
Agronomy, Vol. 14, Núm. 2
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Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization
Food Bioscience, Vol. 57
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Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 3, pp. 1271-1281
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Defects engineering of Au@MoS2 nanostructures for conventional and plasmon-enhanced hydrogen evolution reaction
International Journal of Hydrogen Energy, Vol. 51, pp. 371-382
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Development of a molecularly imprinted membrane for selective, high-sensitive, and on-site detection of antibiotics in waters and drugs: Application for sulfamethoxazole
Chemosphere, Vol. 350
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Ecofriendly Application of Calabrese Broccoli Stalk Waste as a Biosorbent for the Removal of Pb(II) Ions from Aqueous Media
Agronomy, Vol. 14, Núm. 3
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Ecological Status of Algeciras Bay, in a Highly Anthropised Area in South-West Europe, through Metal Assessment—Part I: Abiotic Samples
Toxics, Vol. 12, Núm. 3
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Ecological Status of Algeciras Bay, in a Highly Anthropised Area in South-West Europe, through Metal Assessment—Part II: Biotic Samples
Toxics, Vol. 12, Núm. 3
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Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies
Trends in Sciences, Vol. 21, Núm. 2
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Induction of Oxidative Stress by Waterborne Copper and Arsenic in Larvae of European Seabass (Dicentrarchus labrax L.): A Comparison with Their Effects as Nanoparticles
Toxics, Vol. 12, Núm. 2
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Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints
Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1959-1968
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Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez
LWT, Vol. 194
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Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez
Journal of Food Composition and Analysis, Vol. 125
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Investigation of phenolic and volatile compounds changes during vinegar production using spontaneous fermentation of different prickly pear (Opuntia ficus-indica)-based matrices
Journal of Food Composition and Analysis, Vol. 126
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Machine learning-based approaches to Vis-NIR data for the automated characterization of petroleum wax blends
Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 310
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Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts
Archives of microbiology, Vol. 206, Núm. 2, pp. 59
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Molecularly imprinted alginate-PVP membrane for the selective fluorescence detection of flavonoids in foods: A practical case for rutin
Sensors and Actuators B: Chemical, Vol. 403
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Optimization of a carbon adsorption/HS-GC–MS method for ignitable liquids classification from fire debris
Microchemical Journal, Vol. 200