Ana Maria Gómez Caravaca-rekin lankidetzan egindako argitalpenak (12)

2021

  1. Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions

    LWT, Vol. 150

2020

  1. Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols

    Food Research International, Vol. 130

2019

  1. New insight into phenolic composition of chayote (Sechium edule (Jacq.) Sw.)

    Food Chemistry, Vol. 295, pp. 514-519

  2. Optimization of sonotrode ultrasonic-assisted extraction of proanthocyanidins from brewers’ spent grains

    Antioxidants, Vol. 8, Núm. 8

2018

  1. Characterization of bioactive compounds of Annona cherimola L. leaves using a combined approach based on HPLC-ESI-TOF-MS and NMR

    Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3607-3619

  2. Establishment of pressurized-liquid extraction by response surface methodology approach coupled to HPLC-DAD-TOF-MS for the determination of phenolic compounds of myrtle leaves

    Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3547-3557

2017

  1. Health effects of Psidium guajava L. Leaves: An overview of the last decade

    International Journal of Molecular Sciences, Vol. 18, Núm. 4

  2. Use of HPLC- and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit (Mangifera indica L.) and its by-products

    Food Research International, Vol. 100, pp. 423-434

2016

  1. Determination of guava (Psidium guajava L.) leaf phenolic compounds using HPLC-DAD-QTOF-MS

    Journal of Functional Foods, Vol. 22, pp. 376-388

  2. Exploratory characterization of phenolic compounds with demonstrated anti-diabetic activity in guava leaves at different Oxidation States

    International Journal of Molecular Sciences, Vol. 17, Núm. 5

2015

  1. Determination of polar compounds in guava leaves infusions and ultrasound aqueous extract by HPLC-ESI-MS

    Journal of Chemistry, Vol. 2015

  2. Introducción de nuevas tecnologías de la información para la mejora del curso de experto en alimentos funcionales (PID 11-424)

    Innovación docente y buenas prácticas en la Universidad de Granada. (Editorial Universidad de Granada), pp. 35-45