Publicaciones en las que colabora con ALBERTO FERNÁNDEZ GUTIÉRREZ (64)

2019

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

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

2018

  1. 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

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

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

2017

  1. 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

  2. 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

  3. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 637-652

  4. Application and comparison of high-speed countercurrent chromatography and high-performance liquid chromatography in semi-preparative separation of decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA), a bioactive secoiridoid from extra-virgin olive oil

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 2

  5. Comparison of two stationary phases for the determination of phytosterols and tocopherols in mango and its by-products by GC-QTOF-MS

    International Journal of Molecular Sciences, Vol. 18, Núm. 7

  6. Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

    Food Analytical Methods, Vol. 10, Núm. 8, pp. 2781-2791

  7. Health effects of Psidium guajava L. Leaves: An overview of the last decade

    International Journal of Molecular Sciences, Vol. 18, Núm. 4

  8. Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS

    Journal of Pharmaceutical and Biomedical Analysis, Vol. 133, pp. 1-7

  9. Use of HPLC- and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit (Mangifera indica L.) and its by-products

    Food Research International, Vol. 100, pp. 423-434

2016

  1. Comprehensive, untargeted, and qualitative RP-HPLC-ESI-QTOF/MS2 metabolite profiling of green asparagus (Asparagus officinalis)

    Journal of Food Composition and Analysis, Vol. 46, pp. 78-87

  2. Determination of guava (Psidium guajava L.) leaf phenolic compounds using HPLC-DAD-QTOF-MS

    Journal of Functional Foods, Vol. 22, pp. 376-388

  3. Determination of lipid composition of the two principal cherimoya cultivars grown in Andalusian Region

    LWT - Food Science and Technology, Vol. 65, pp. 390-397

  4. Determination of lipophilic and hydrophilic bioactive compounds in raw and parboiled rice bran

    RSC Advances, Vol. 6, Núm. 56, pp. 50786-50796

  5. Exploratory characterization of phenolic compounds with demonstrated anti-diabetic activity in guava leaves at different Oxidation States

    International Journal of Molecular Sciences, Vol. 17, Núm. 5

  6. HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk)

    Electrophoresis, Vol. 37, Núm. 7-8, pp. 1072-1084

  7. Phenolic compounds and in vitro immunomodulatory properties of three Andalusian olive leaf extracts

    Journal of Functional Foods, Vol. 22, pp. 270-277

  8. Properties and applications of polysaccharide green polymer composites for antibacterial and anti-fogging coatings in food

    Green Polymer Composites Technology: Properties and Applications (CRC Press), pp. 31-47