Publicaciones en las que colabora con ALBERTO FERNÁNDEZ GUTIÉRREZ (357)

2019

  1. Characterization of New Olive Fruit Derived Products Obtained by Means of a Novel Processing Method Involving Stone Removal and Dehydration with Zero Waste Generation

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 33, pp. 9295-9306

  2. Evaluating the reliability of specific and global methods to assess the phenolic content of virgin olive oil: Do they drive to equivalent results?

    Journal of Chromatography A, Vol. 1585, pp. 56-69

  3. Exploring the Capability of LC-MS and GC-MS Multi-Class Methods to Discriminate Virgin Olive Oils from Different Geographical Indications and to Identify Potential Origin Markers

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 3

  4. Leaf removal at veraison stage differentially affects qualitative attributes and bioactive composition of fresh and dehydrated grapes of two indigenous Cypriot cultivars

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 3, pp. 1342-1350

  5. New insight into phenolic composition of chayote (Sechium edule (Jacq.) Sw.)

    Food Chemistry, Vol. 295, pp. 514-519

  6. Study of the minor fraction of virgin olive oil by a multi-class GC–MS approach: Comprehensive quantitative characterization and varietal discrimination potential

    Food Research International, Vol. 125

2018

  1. A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication

    Food Research International, Vol. 106, pp. 233-242

  2. A multifunctional material based on co-electrospinning for developing biosensors with optical oxygen transduction

    Analytica Chimica Acta, Vol. 1015, pp. 66-73

  3. Avocado fruit—Persea americana

    Exotic Fruits Reference Guide (Elsevier), pp. 37-48

  4. Characterization of bioactive compounds of Annona cherimola L. leaves using a combined approach based on HPLC-ESI-TOF-MS and NMR

    Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3607-3619

  5. Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies

    Food Chemistry, Vol. 261, pp. 184-193

  6. Development and validation of LC-MS-based alternative methodologies to GC–MS for the simultaneous determination of triterpenic acids and dialcohols in virgin olive oil

    Food Chemistry, Vol. 239, pp. 631-639

  7. Development of a folic acid molecularly imprinted polymer and its evaluation as a sorbent for dispersive solid-phase extraction by liquid chromatography coupled to mass spectrometry

    Journal of Chromatography A, Vol. 1576, pp. 26-33

  8. Establishing the phenolic composition of olea europaea L. Leaves from cultivars grown in Morocco as a crucial step towards their subsequent exploitation

    Molecules, Vol. 23, Núm. 10

  9. Evaluation of two sterically directed attachments of biomolecules on a coaxial nanofibre membrane to improve the development of optical biosensors

    Talanta, Vol. 187, pp. 83-90

  10. Olea europaea as Potential Source of Bioactive Compounds for Diseases Prevention

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 389-411

  11. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 5, pp. 832-857

2017

  1. A microfluidic device with integrated coaxial nanofibre membranes for optical determination of glucose

    Sensors and Actuators, B: Chemical, Vol. 250, pp. 156-161

  2. AMPK modulatory activity of olive-tree leaves phenolic compounds: Bioassay-guided isolation on adipocyte model and in silico approach

    PLoS ONE, Vol. 12, Núm. 3

  3. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 501-523