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Antioxidants (Basel, Switzerland)|July 30, 2020
Antioxidant Capacity of Anthocyanins and other Vegetal PigmentsNoelia Tena, Agustin G AsueroAntioxidants (Basel, Switzerland)|July 27, 2022
Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Modern Assisted Extraction Methods and AnalysisNoelia Tena, Agustin G AsueroAntioxidants (Basel, Switzerland)|February 25, 2022
Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial ApplicationNoelia Tena, Agustin G AsueroAntioxidants (Basel, Switzerland)|May 28, 2020
State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human HealthNoelia Tena, Julia Martín, Agustín G AsueroMicrochemical Journal : Devoted to the Application of Microtechniques in All Branches of Science|April 26, 2021
Current state of diagnostic, screening and surveillance testing methods for COVID-19 from an analytical chemistry point of viewJulia Martín, Noelia Tena, Agustin G AsueroJournal of Agricultural and Food Chemistry|October 13, 2009
Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans contentNoelia Tena, Ramón Aparicio, Diego L García-GonzálezTalanta|March 26, 2017
Virgin olive oil stability study by mesh cell-FTIR spectroscopyNoelia Tena, Ramón Aparicio, Diego L García-GonzálezJournal of Agricultural and Food Chemistry|March 13, 2018
PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" IncubationNoelia Tena, Ramón Aparicio, Diego L García-GonzálezJournal of Agricultural and Food Chemistry|July 3, 2010
Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compoundsDiego L García-González, Noelia Tena, Ramón AparicioJournal of Agricultural and Food Chemistry|November 19, 2009
Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopyNoelia Tena, Diego L García-González, Ramón AparicioPageof 3