Publications in collaboration with researchers from Universidade de Santiago de Compostela (12)

2022

  1. Optimization of bioactives extraction from grape marc via a medium scale ambient temperature system and stability study

    Frontiers in Nutrition, Vol. 9

  2. Sourcing New Ingredients for Organic Cosmetics: Phytochemicals of Filipendula vulgaris Flower Extracts

    Cosmetics, Vol. 9, Núm. 6

  3. The chemistry behind the body art: unveiling the elemental profile and heavy metal content of natural tattoos and dyes by ICP-MS

    RSC Advances, Vol. 12, Núm. 53, pp. 34414-34424

  4. Understanding the chemical and mineralogical composition of commercial henna and jagua tattoos and dyes—a multi-analytical approach

    Analytical and Bioanalytical Chemistry, Vol. 414, Núm. 20, pp. 6233-6246

2021

  1. High-resolution mass spectrometry for the comprehensive characterization of plant-pigment-based tattoos and dyes formulations

    Cosmetics, Vol. 8, Núm. 2

  2. Miniaturized sample preparation methods to simultaneously determine the levels of glycols, glycol ethers and their acetates in cosmetics

    Cosmetics, Vol. 8, Núm. 4

  3. Multi-target strategy to uncover unexpected compounds in rinse-off and leave-on cosmetics

    Molecules, Vol. 26, Núm. 9

2020

  1. Monitoring of natural pigments in Henna and Jagua Tattoos for fake detection

    Cosmetics, Vol. 7, Núm. 4

2019

  1. Body-decorating products: Ingredients of permanent and temporary tattoos from analytical and european regulatory perspectives

    Analytica Chimica Acta, Vol. 1079, pp. 59-72

  2. Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market

    Food Chemistry, Vol. 270, pp. 214-222

2018

  1. Extreme cosmetics and borderline products: an analytical-based survey of European regulation compliance

    Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 27, pp. 7085-7102

  2. Matrix Solid-Phase Dispersion Using Limonene as Greener Alternative for Grape Seeds Extraction, Followed by GC-MS Analysis for Varietal Fatty Acid Profiling

    Food Analytical Methods, Vol. 11, Núm. 11, pp. 3235-3242