Publicaciones en las que colabora con JOSÉ JAVIER QUESADA GRANADOS (13)

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

2010

  1. Antioxidant Capacity of Blood after Extra Virgin Olive Oil Intake in Human Volunteers

    Olives and Olive Oil in Health and Disease Prevention (Elsevier Inc.), pp. 915-923

  2. β-Carotene, squalene and waxes determined by chromatographic method in picual extra virgin olive oil obtained by a new cold extraction system

    Journal of Food Composition and Analysis, Vol. 23, Núm. 7, pp. 671-676

2008

  1. Evolution of nutritional biochemical parameters in hemodialysis patients during a one-year follow-up period

    Nutricion Hospitalaria, Vol. 23, Núm. 2, pp. 119-125

  2. Resistance of hyperhomocysteinemia in renal patients to treatment with supra-physiological doses of parenteral folic acid

    Nutricion Hospitalaria, Vol. 23, Núm. 3, pp. 268-276

2007

  1. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content

    Analytica Chimica Acta, Vol. 593, Núm. 1, pp. 103-107

2006

  1. Estudio longitudinal del Índice de masa corporal (IMC) en pacientes en diálisis

    Nutricion Hospitalaria, Vol. 21, Núm. 2, pp. 155-162

2002

  1. Application of artificial aging techniques to samples of rum and comparison with traditionally aged rums by analysis with artificial neural nets

    Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 6, pp. 1470-1477

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