Publicacións (113) Publicacións de MARIA JULIA CELIA LOPEZ HERNANDEZ

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2021

  1. An overview on effects of processing on the nutritional content and bioactive compounds in seaweeds

    Foods, Vol. 10, Núm. 9

  2. Comparison of Analytical Methods for the Rapid Determination of Melatonin in Food Supplements

    Food Analytical Methods, Vol. 14, Núm. 4, pp. 734-741

  3. Identification of volatile and semi-volatile compounds in polymeric coatings used in metal cans by gc-ms and spme

    Materials, Vol. 14, Núm. 13

2019

  1. Evaluation of caffeine, vitamins and taurine in energy drinks

    Journal of Food and Nutrition Research, Vol. 58, Núm. 2, pp. 107-114

2018

  1. GC-MS screening analysis for the identification of potential migrants in plastic and paper-based candy wrappers

    Polymers, Vol. 10, Núm. 7

2017

  1. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 49, pp. 10804-10811

  2. Comparison of methods for analysis of resveratrol in dietary vegetable supplements

    Food Chemistry, Vol. 224, pp. 219-223

2016

  1. Modification of glucosinolates in turnip greens (Brassica rapa subsp. rapa L.) subjected to culinary heat processes

    CyTA: Journal of food, Vol. 14, Núm. 4, pp. 536-540

  2. Trans-stilbenes in commercial grape juices: Quantification using HPLC approaches

    International Journal of Molecular Sciences, Vol. 17, Núm. 10

2015

  1. Comparison of Methods for Rapid Analysis of Quercetin

    Plant Foods for Human Nutrition, Vol. 70, Núm. 1, pp. 91-96

  2. Comparison of Methods for the Study of Ellagic Acid in Pomegranate Juice Beverages

    Food Analytical Methods, Vol. 8, Núm. 9, pp. 2286-2293

  3. Comparison of constant-wavelength synchronous spectrofluorimetry method & HPLC method for the rapid analysis of quinine

    Current Topics in Toxicology, Vol. 11, pp. 41-47

  4. Effect of the refining process on Moringa oleifera seed oil quality

    Food Chemistry, Vol. 187, pp. 53-57

  5. Instability of an aromatic amine in fatty food and fatty food simulant: characterisation of reaction products and prediction of their toxicity

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 32, Núm. 1, pp. 100-109

2014

  1. An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process

    LWT - Food Science and Technology, Vol. 56, Núm. 1, pp. 175-180

  2. Evaluation of bioactive compounds in seaweeds: A review

    Seaweeds: Agricultural Uses, Biological and Antioxidant Agents (Nova Science Publishers, Inc.), pp. 99-113

  3. Influence of Culinary Processing Time on Saffron’s Bioactive Compounds (Crocus sativus L.)

    Plant Foods for Human Nutrition, Vol. 69, Núm. 4, pp. 291-296

  4. Modification of bioactive compounds in dried edible seaweeds

    International Journal of Food Science and Technology, Vol. 49, Núm. 1, pp. 298-304

  5. Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes

    CyTA: Journal of food, Vol. 12, Núm. 4, pp. 336-339

2013

  1. An overview of the analytical methods to determine ascorbic acid in foodstuffs

    Vitamnin C Dietary Sources, Technology, Daily Requirements and Symptons of Deficiency. (Nova Science Publishers, Inc. New York), pp. 31-45