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F Barbero

Showing results (51-60 of 68) with videos related to

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Antioxidants (Basel, Switzerland)|November 27, 2021
Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion BulbsAna V González-de-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, et al.
Antioxidants (Basel, Switzerland)|May 28, 2022
Extraction of Antioxidant Compounds from Onion Bulb (<i>Allium cepa</i> L.) Using Individual and Simultaneous Microwave-Assisted Extraction MethodsAna V González-de-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, et al.
Journal of Fungi (Basel, Switzerland)|December 22, 2022
Essential Mineral Content (Fe, Mg, P, Mn, K, Ca, and Na) in Five Wild Edible Species of <i>Lactarius</i> Mushrooms from Southern Spain and Northern Morocco: Reference to Daily IntakeAlejandro R López, Marta Barea-Sepúlveda, Gerardo F Barbero, et al.
Chemistry & Biodiversity|July 15, 2016
Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit RipeningGerardo F Barbero, Ana C de Aguiar, Ceferino Carrera, et al.
Food Chemistry|July 25, 2020
Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapesAna V González de Peredo, Mercedes Vázquez-Espinosa, Zulema Piñeiro, et al.
Pharmaceuticals (Basel, Switzerland)|April 30, 2021
Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (<i>Allium cepa</i> L.)Ana V González-de-Peredo, Mercedes Vázquez-Espinosa, Ceferino Carrera, et al.
Pharmaceuticals (Basel, Switzerland)|May 27, 2023
Application of Direct Thermal Desorption-Gas Chromatography-Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical ApproachAna V González-de-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, et al.
Journal of Agricultural and Food Chemistry|October 16, 2019
Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes (<i>Capsicum</i> spp.) Carrying <i>Pun1</i> and <i>pAMT</i> Alleles Related to PungencyOreto Fayos, Neftalí Ochoa-Alejo, Octavio Martínez de la Vega, et al.
Plants (Basel, Switzerland)|September 22, 2020
Content of Capsaicinoids and Capsiate in "Filius" Pepper Varieties as Affected by RipeningMercedes Vázquez-Espinosa, Oreto Fayos, Ana V González-de-Peredo, et al.
Molecules (Basel, Switzerland)|March 6, 2019
Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (<i>Myrtus communis</i> L.)Ana V González de Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, et al.
Pageof 7

Showing results (51-60 of 68) with videos related to

Sort By:
Pageof 7
Antioxidants (Basel, Switzerland)|November 27, 2021
Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion BulbsAna V González-de-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, et al.
Antioxidants (Basel, Switzerland)|May 28, 2022
Extraction of Antioxidant Compounds from Onion Bulb (<i>Allium cepa</i> L.) Using Individual and Simultaneous Microwave-Assisted Extraction MethodsAna V González-de-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, et al.
Journal of Fungi (Basel, Switzerland)|December 22, 2022
Essential Mineral Content (Fe, Mg, P, Mn, K, Ca, and Na) in Five Wild Edible Species of <i>Lactarius</i> Mushrooms from Southern Spain and Northern Morocco: Reference to Daily IntakeAlejandro R López, Marta Barea-Sepúlveda, Gerardo F Barbero, et al.
Chemistry & Biodiversity|July 15, 2016
Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit RipeningGerardo F Barbero, Ana C de Aguiar, Ceferino Carrera, et al.
Food Chemistry|July 25, 2020
Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapesAna V González de Peredo, Mercedes Vázquez-Espinosa, Zulema Piñeiro, et al.
Pharmaceuticals (Basel, Switzerland)|April 30, 2021
Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (<i>Allium cepa</i> L.)Ana V González-de-Peredo, Mercedes Vázquez-Espinosa, Ceferino Carrera, et al.
Pharmaceuticals (Basel, Switzerland)|May 27, 2023
Application of Direct Thermal Desorption-Gas Chromatography-Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical ApproachAna V González-de-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, et al.
Journal of Agricultural and Food Chemistry|October 16, 2019
Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes (<i>Capsicum</i> spp.) Carrying <i>Pun1</i> and <i>pAMT</i> Alleles Related to PungencyOreto Fayos, Neftalí Ochoa-Alejo, Octavio Martínez de la Vega, et al.
Plants (Basel, Switzerland)|September 22, 2020
Content of Capsaicinoids and Capsiate in "Filius" Pepper Varieties as Affected by RipeningMercedes Vázquez-Espinosa, Oreto Fayos, Ana V González-de-Peredo, et al.
Molecules (Basel, Switzerland)|March 6, 2019
Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (<i>Myrtus communis</i> L.)Ana V González de Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, et al.
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