Química Analítica

2024

1. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

   European Food Research and Technology, Vol. 250, Núm. 6, pp. 1667-1682

2. 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

3. Characterization of Starch from Jinicuil (Inga jinicuil) Seeds and Its Evaluation as Wall Material in Spray Drying

   Agronomy, Vol. 14, Núm. 2

4. 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

5. 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

6. Cromatografía de gases ultrarrápida acoplada a técnicas de machine learning para predecir el nivel de adulteración en miel de azahar y girasol

   XLV Jornadas de viticultura y enología de la Tierra de Barros ; V Congreso Agroalimentario de Extremadura: Almendralejo, 2 al 5 de mayo de 2023

7. Cuantificación inteligente de adulteraciones en cacao en polvo mediante espectroscopía NIR

   XLV Jornadas de viticultura y enología de la Tierra de Barros ; V Congreso Agroalimentario de Extremadura: Almendralejo, 2 al 5 de mayo de 2023

8. Defects engineering of Au@MoS2 nanostructures for conventional and plasmon-enhanced hydrogen evolution reaction

   International Journal of Hydrogen Energy, Vol. 51, pp. 371-382

9. Desarrollo y optimización de un método Novedoso para la determinación de compuestos organosulfurados volátiles y semivolátiles en cebollas

   XLV Jornadas de viticultura y enología de la Tierra de Barros ; V Congreso Agroalimentario de Extremadura: Almendralejo, 2 al 5 de mayo de 2023

10. Detection and quantification of cocoa powder adulteration using Vis-NIR spectroscopy with chemometrics approach

    Food Chemistry, Vol. 449

11. Development of a Novel HS-GC/MS Method Using the Total Ion Spectra Combined with Machine Learning for the Intelligent and Automatic Evaluation of Food-Grade Paraffin Wax Odor Level

    Foods, Vol. 13, Núm. 9

12. 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

13. 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

14. 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

15. 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

16. FAST MICROWAVE ASSISTED FUNCTIONALIZATION OF CARBON NANOFIBERS: A PROMISING ELECTROCHEMICAL SENSING PLATFORM FOR ELECTROACTIVE ANALYTES

    Journal of Electroanalytical Chemistry, Vol. 961

17. 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

18. 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

19. 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

20. 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