MARÍA GRACIA BAGUR GONZÁLEZ-rekin lankidetzan egindako argitalpenak (7)

2018

  1. Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint

    Food Chemistry, Vol. 239, pp. 1192-1199

2015

  1. Using the liquid-chromatographic-fingerprint of sterols fraction to discriminate virgin olive from other edible oils

    Journal of Chromatography A, Vol. 1380, pp. 64-70

2014

  1. Using offline HPLC-GC-FID 4-Desmethylsterols Concentration Profiles, Combined with Chemometric Tools, to Discriminate Different Vegetable Oils

    Food Analytical Methods, Vol. 7, Núm. 4, pp. 912-925

2013

  1. Evaluation of the uncertainty associated with the off line HPLC-GC(FID) determination of 4-desmethyl sterols in vegetable oils

    Talanta, Vol. 107, pp. 36-44

2010

  1. Phytosterols in olive oil

    Olive Oil and Health (Nova Science Publishers, Inc.), pp. 309-350

2007

  1. Influencia del proceso de elaboración en la formación de aminas biógenas en cervezas

    Homenaje al profesor don Fermín Capitán: Investigación actual de la Escuela Analítica de Granada (Editorial Universidad de Granada), pp. 367-380

2000

  1. Optimization of chromatographic parameters for the determination of biogenic amines in wines by reversed-phase high-performance liquid chromatography

    Journal of Chromatography A, Vol. 871, Núm. 1-2, pp. 75-83