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Food Chemistry|February 17, 2015
Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry winesMónica Schwarz, M Carmen Rodríguez, Dominico A Guillén, et al.
Journal of Chromatography. A|February 7, 2004
Optimisation of stir bar sorptive extraction for the analysis of volatile phenols in winesJuan Díez, Cristina Domínguez, Dominico A Guillén, et al.
Insects|August 25, 2022
In Vitro Crude Protein Digestibility of Insects: A ReviewMaría Rodríguez-Rodríguez, Fernando G Barroso, Dmitri Fabrikov, et al.
Revista Brasileira De Enfermagem|January 1, 1996
[Education and prevention of occupational risk; a study with nursing students]M G Barroso, A W Costa, M R Coares, et al.
Journal of Medicinal Food|April 4, 2006
Constituents of the essential oil of sea fennel (Crithmum maritimum L.) growing wild in TurkeyM Musa Ozcan, Luis G Pedro, A Cristina Figueiredo, et al.
Journal of Agricultural and Food Chemistry|March 31, 2005
Determination of the age of sherry wines by regression techniques using routine parameters and phenolic and volatile compoundsDominico A Guillén, Miguel Palma, Ramón Natera, et al.
Molecules (Basel, Switzerland)|December 18, 2014
Stability of anthocyanins from red grape skins under pressurized liquid extraction and ultrasound-assisted extraction conditionsAli Liazid, Gerardo F Barbero, Latifa Azaroual, et al.
Journal of Separation Science|May 7, 2014
Development of a new stir bar sorptive extraction method for the determination of medium-level volatile thiols in wineDecibel Elpa, Enrique Durán-Guerrero, Remedios Castro, et al.
Food Chemistry|September 7, 2017
Fast analysis of capsaicinoids in Naga Jolokia extracts (Capsicum chinense) by high-performance liquid chromatography using fused core columnsTea Stipcovich, Gerardo F Barbero, Marta Ferreiro-González, et al.
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