Publications by the researcher in collaboration with Jesús Simal Lozano (22)

2000

  1. Physical, physicochemical and chemical changes during maturation of medlards and persimmons

    Deutsche Lebensmittel-Rundschau, Vol. 96, Núm. 4, pp. 142-145

1996

  1. Determinación de ácidos grasos en judías verdes producidas en Galicia (N.O. España) mediante cromatografía gaseosa: GC determination of fatty acids in green beans grown in Galicia (N.W. Spain)

    Grasas y aceites, Vol. 47, Núm. 3, pp. 182-185

1995

  1. Determination of pectins by hplc a comparison of two methods applied to green beans (phaseolus vulgaris, l.)

    Journal of Chromatographic Science, Vol. 33, Núm. 10, pp. 551-553

1994

  1. Composition of babaco, feijoa, passion-fruit and tamarillo produced in Galicia (NW Spain)

    Food Chemistry, Vol. 49, Núm. 3, pp. 251-255

  2. Composition of babaco, feijoa, passionfruit and tamarillo produced in Galicia (North-west Spain)

    Food Chemistry, Vol. 49, Núm. 1, pp. 23-27

  3. HPLC Determination of Sugars and Starch in Green Beans

    Journal of Food Science, Vol. 59, Núm. 5, pp. 1048-1049

  4. Simultaneous determination of organic acids and vitamin C in green beans by liquid chromatography.

    Journal of AOAC International, Vol. 77, Núm. 4, pp. 1056-1059

1993

  1. Correlazione fra alcune proposte di indici di madurazione in frutti

    Industrie Alimentari, Vol. XXXII, pp. 606-608

  2. HPLC Determination of Major Pigments in the Bean Phaseolus vulgaris

    Journal of Agricultural and Food Chemistry, Vol. 41, Núm. 10, pp. 1613-1615

  3. Hplc determination of pectins in raspberries as galacturonic acid and optimization using forward optical scanning

    Journal of Chromatographic Science, Vol. 31, Núm. 11, pp. 477-479

1992

  1. Determination of vitamin c and organic acids in various fruits by hplc

    Journal of Chromatographic Science, Vol. 30, Núm. 11, pp. 433-437

  2. Elementos minerales en diversos frutos. I.-Calcio, magnesio, sodio y potasio

    Anales de Bromatología, Vol. XLIV, pp. 113-118

  3. Elementos minerales en diversos frutos. II.-Hierro, cobre, cinc y manganeso

    Anales de Bromatología, Vol. XLIV, pp. 119-123

  4. Elementos minerales en diversos frutos. III.-Fosfatos

    Anales de Bromatología, Vol. XLIV, pp. 125-127

  5. Physical and analytical characteristics of the kiwano

    Journal of Food Composition and Analysis, Vol. 5, Núm. 4, pp. 319-322

  6. Studio della Composizione Chimica di Picolli Frutti: Mirtillo, Lampone, Ribes bianco, Ribes nero, Ribes rosso, e Mora di rovo, prodotti in Galiza

    Industria Conserve, Vol. 67, Núm. 1, pp. 29-33

  7. Studio della composizione chimica, caratteristiche fisiche ed indici di maturazione del lauroceraso (Prunus laurocerasus L.) e delle bacche di sambuco (Sambucus nigra L.)

    Industrie Alimentari, Vol. XXXI, pp. 911-917

1991

  1. Sensitive and rapid reversed-phase liquid chromatography-fluorescence method for determining bisphenol A diglycidyl ether in aqueous-based food simulants.

    Journal - Association of Official Analytical Chemists, Vol. 74, Núm. 6, pp. 925-928

1990

  1. Evolución de algunos componentes en la germinación de la alfalfa destinada a alimentación humana

    Anales de Bromatología, Vol. XLII, pp. 65-69

  2. Identificación y cuantificación por HPLC de los ácidos orgánicos mayoritarios en frutas

    Anales de Bromatología, Vol. XLII-2, pp. 299-306