Instituto de Biomoléculas (INBIO)
Instituto de investigación
MIGUEL
PALMA LOVILLO
Catedrático de Universidad
Publicaciones en las que colabora con MIGUEL PALMA LOVILLO (36)
2023
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Determination of Caffeoylquinic Acids Content by UHPLC in Scolymus hispanicus Extracts Obtained through Ultrasound-Assisted Extraction
Plants, Vol. 12, Núm. 12
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Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study
Antioxidants, Vol. 12, Núm. 12
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Optimized Ultrasound-Assisted Extraction of Psidium laruotteanum Roots: A Concentrated Source of Piceid from the Brazilian Savanna
Forests, Vol. 14, Núm. 8
2022
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Comparison of different processing approaches by SVM and RF on HS-MS eNose and NIR Spectrometry data for the discrimination of gasoline samples
Microchemical Journal, Vol. 172
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Optimization through a Box–Behnken Experimental Design of the Microwave-Assisted Extraction of the Psychoactive Compounds in Hallucinogenic Fungi (Psylocibe cubensis)
Journal of Fungi, Vol. 8, Núm. 6
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Rapid Detection and Quantification of Adulterants in Fruit Juices Using Machine Learning Tools and Spectroscopy Data
Sensors, Vol. 22, Núm. 10
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Support Vector Machine and Random Forest processing approaches on HS-MS enose data for the discrimination of gasoline samples according to their RON
FORENSICS 2022 - 3rd International Caparica Conference in Translational Forensics 2022
2021
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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
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Discrimination of ignitable liquid residues in burned petroleum-derived substrates by using HS-MS eNose and chemometrics
Sensors (Switzerland), Vol. 21, Núm. 3, pp. 1-12
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How different cooking methods affect the phenolic composition of sweet potato for human consumption (Ipomea batata (l.) lam)
Agronomy, Vol. 11, Núm. 8
2020
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Extraction of anthocyanins and total phenolic compounds from Açai (Euterpe oleracea Mart.) using an experimental design methodology. Part 2: Ultrasound-assisted extraction
Agronomy, Vol. 10, Núm. 3
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Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction
Agronomy, Vol. 10, Núm. 2
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Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 3: Microwave-assisted extraction
Agronomy, Vol. 10, Núm. 2
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Optimization of a novel method based on ultrasound-assisted extraction for the quantification of anthocyanins and total phenolic compounds in blueberry samples (Vaccinium corymbosum l.)
Foods, Vol. 9, Núm. 12
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Optimization of analytical ultrasound-assisted methods for the extraction of total phenolic compounds and anthocyanins from sloes (Prunus spinosa L.)
Agronomy, Vol. 10, Núm. 7
2019
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Extraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between ultrasound- And microwave-assisted extraction techniques
Agronomy, Vol. 9, Núm. 11
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FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines
Food Chemistry, Vol. 277, pp. 6-11
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Microwave-assisted extraction of Ricinine from Ricinus communis leaves
Antioxidants, Vol. 8, Núm. 10
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Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a box-behnken experimental design
Food Science and Technology, Vol. 39, Núm. 4, pp. 1018-1029
2018
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An electronic nose based method for the discrimination of weathered petroleum-derived products
Sensors (Switzerland), Vol. 18, Núm. 7