Publicaciones en colaboración con investigadores/as de Universidad de Zaragoza (9)

2020

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

    Agronomy, Vol. 10, Núm. 9

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

    Plants, Vol. 9, Núm. 9, pp. 1-16

  3. Influence of fruit ripening on the total and individual capsaicinoids and capsiate content in naga jolokia peppers (Capsicum chinense Jacq.)

    Agronomy, Vol. 10, Núm. 2

2019

  1. Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes (Capsicum spp.) Carrying Pun1 and pAMT Alleles Related to Pungency

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 44, pp. 12219-12227

  2. Progression of the total and individual capsaicinoids content in the fruits of three different cultivars of capsicum chinense Jacq.

    Agronomy, Vol. 9, Núm. 3

2018

  1. Synthesis of (±)-3,4-dimethoxybenzyl-4-methyloctanoate as a novel internal standard for capsinoid determination by HPLC-ESI-MS/MS(QTOF)

    Open Chemistry, Vol. 16, Núm. 1, pp. 87-94

2014

  1. Molecular Gastronomy in Spain

    Journal of Culinary Science and Technology, Vol. 12, Núm. 4, pp. 279-293

2010

  1. Postfire response and genetic diversity in Erica coccinea: Connecting population dynamics and diversification in a biodiversity hotspot

    Evolution, Vol. 64, Núm. 12, pp. 3511-3524

2009

  1. Isolation and characterization of microsatellite loci in the Cape fynbos heath Erica coccinea (Ericaceae)

    Conservation Genetics, Vol. 10, Núm. 6, pp. 1815-1819