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Journal of Separation Science|April 21, 2007
Antioxidant compounds of propolis determined by capillary electrophoresis-mass spectrometryMaría Gómez-Romero, David Arráez-Román, Rosario Moreno-Torres, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|March 12, 2013
Antioxidant activity evaluation of new dosage forms as vehicles for dehydrated vegetablesMaría Dolores Romero-de Soto, Patricia García-Salas, Salvador Fernández-Arroyo, et al.
Food Chemistry|June 25, 2013
Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powderPatricia García-Salas, Ana María Gómez-Caravaca, David Arráez-Román, et al.
Foods (Basel, Switzerland)|January 23, 2024
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical ApproachIlaria Grigoletto, Patricia García Salas, Enrico Valli, et al.
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