Publicacions en què col·labora amb JOSÉ JAVIER QUESADA GRANADOS (10)

2024

  1. A chemometric and sensory study of Spanish Red Wines labelled “Tempranillo Crianza 2010” with Protected Designation of Origin

    Food Bioscience, Vol. 61

2018

  1. Melatonin increases magnesium concentrations in white adipose tissue and pancreas of diabetic obese rats

    Journal of Functional Foods, Vol. 48, pp. 167-172

2012

  1. Alterations in picual extra virgin olive oils under different storage conditions

    European Journal of Lipid Science and Technology, Vol. 114, Núm. 2, pp. 194-204

  2. Planificación del estudio de viabilidad en ciencia y tecnología de los alimentos. Coordinación de actividades multidisciplinares académicamente dirigidas (PID 08-64)

    Innovación docente y buenas prácticas en la Universidad de Granada.: Vol. 1 (Editorial Universidad de Granada), pp. 321-330

2011

  1. The influence of domestic culinary processes on the Trolox Equivalent Antioxidant Capacity of green tea infusions

    Journal of Food Composition and Analysis, Vol. 24, Núm. 1, pp. 79-86

2000

  1. Comparison of methods for determining coumarins in distilled beverages

    Food Chemistry, Vol. 70, Núm. 2, pp. 251-258

1996

  1. Influence of aging factors on the furanic aldehyde contents of matured brandies: Aging markers

    Journal of Agricultural and Food Chemistry, Vol. 44, Núm. 6, pp. 1378-1381

  2. Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde, and gallic acid contents in oak wood and wine spirit mixtures

    American Journal of Enology and Viticulture, Vol. 47, Núm. 4, pp. 441-446

  3. The influence of added caramel on furanic aldehyde content of matured brandies

    Food Chemistry, Vol. 56, Núm. 4, pp. 415-419

1992

  1. High performance liquid chromatography determination of furanic compounds in commercial brandies and caramels

    Journal of Liquid Chromatography, Vol. 15, Núm. 3, pp. 513-524