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Anna Vallverdú-Queralt

Showing results (1-10 of 117) with videos related to

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Electrophoresis|November 11, 2015
Foodomics: A new tool to differentiate between organic and conventional foodsAnna Vallverdú-Queralt, Rosa Maria Lamuela-Raventós
Critical Reviews in Food Science and Nutrition|September 18, 2020
Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industryMaria Perez, Anallely Lopez-Yerena, Anna Vallverdú-Queralt
Molecules (Basel, Switzerland)|October 23, 2019
Phenolic Profile of Grape Canes: Novel Compounds Identified by LC-ESI-LTQ-Orbitrap-MSVania Saéz, Sebastián Riquelme, Dietrich von Baer, et al.
Critical Reviews in Food Science and Nutrition|July 19, 2021
Current strategies to guarantee the authenticity of coffeeMaria Perez, Inés Domínguez-López, Anallely López-Yerena, et al.
Critical Reviews in Food Science and Nutrition|March 10, 2025
Glycaemic impact of tomato bioactive compounds: mechanisms, clinical evidence, and future directionsMarina Corrado, Maria Pérez, Anna Vallverdú-Queralt, et al.
Pharmaceutics|November 25, 2020
Insights into the Binding of Dietary Phenolic Compounds to Human Serum Albumin and Food-Drug InteractionsAnallely López-Yerena, Maria Perez, Anna Vallverdú-Queralt, et al.
Journal of Agricultural and Food Chemistry|December 3, 2014
Straightforward method to quantify GSH, GSSG, GRP, and hydroxycinnamic acids in wines by UPLC-MRM-MSAnna Vallverdú-Queralt, Arnaud Verbaere, Emmanuelle Meudec, et al.
Journal of Agricultural and Food Chemistry|February 2, 2012
Stability of the phenolic and carotenoid profile of gazpachos during storageAnna Vallverdú-Queralt, Sara Arranz, Isidre Casals-Ribes, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 5, 2013
Light gazpachos contain higher phytochemical levels than conventional gazpachosAnna Vallverdú-Queralt, Alexander Medina-Remón, Ramón Estruch, et al.
Journal of Agricultural and Food Chemistry|March 3, 2012
Evaluation of a method to characterize the phenolic profile of organic and conventional tomatoesAnna Vallverdú-Queralt, Olga Jáuregui, Alexander Medina-Remón, et al.
Pageof 12

Showing results (1-10 of 117) with videos related to

Sort By:
Pageof 12
Electrophoresis|November 11, 2015
Foodomics: A new tool to differentiate between organic and conventional foodsAnna Vallverdú-Queralt, Rosa Maria Lamuela-Raventós
Critical Reviews in Food Science and Nutrition|September 18, 2020
Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industryMaria Perez, Anallely Lopez-Yerena, Anna Vallverdú-Queralt
Molecules (Basel, Switzerland)|October 23, 2019
Phenolic Profile of Grape Canes: Novel Compounds Identified by LC-ESI-LTQ-Orbitrap-MSVania Saéz, Sebastián Riquelme, Dietrich von Baer, et al.
Critical Reviews in Food Science and Nutrition|July 19, 2021
Current strategies to guarantee the authenticity of coffeeMaria Perez, Inés Domínguez-López, Anallely López-Yerena, et al.
Critical Reviews in Food Science and Nutrition|March 10, 2025
Glycaemic impact of tomato bioactive compounds: mechanisms, clinical evidence, and future directionsMarina Corrado, Maria Pérez, Anna Vallverdú-Queralt, et al.
Pharmaceutics|November 25, 2020
Insights into the Binding of Dietary Phenolic Compounds to Human Serum Albumin and Food-Drug InteractionsAnallely López-Yerena, Maria Perez, Anna Vallverdú-Queralt, et al.
Journal of Agricultural and Food Chemistry|December 3, 2014
Straightforward method to quantify GSH, GSSG, GRP, and hydroxycinnamic acids in wines by UPLC-MRM-MSAnna Vallverdú-Queralt, Arnaud Verbaere, Emmanuelle Meudec, et al.
Journal of Agricultural and Food Chemistry|February 2, 2012
Stability of the phenolic and carotenoid profile of gazpachos during storageAnna Vallverdú-Queralt, Sara Arranz, Isidre Casals-Ribes, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 5, 2013
Light gazpachos contain higher phytochemical levels than conventional gazpachosAnna Vallverdú-Queralt, Alexander Medina-Remón, Ramón Estruch, et al.
Journal of Agricultural and Food Chemistry|March 3, 2012
Evaluation of a method to characterize the phenolic profile of organic and conventional tomatoesAnna Vallverdú-Queralt, Olga Jáuregui, Alexander Medina-Remón, et al.
Pageof 12