Facultade de Ciencias

2005

1. A DFT study of the concerted cyclisation of 3-azidopropenal to isoxazole: Is it a pseudopericyclic reaction according to its magnetic properties?

   European Journal of Organic Chemistry, pp. 3228-3232

2. A DFT study of the pericyclic/pseudopericyclic character of cycloaddition reactions of ethylene and formaldehyde to buta-1,3-dien-1-one and derivatives

   Journal of Physical Chemistry A, Vol. 109, Núm. 25, pp. 5636-5644

3. A density functional theory study on the electrocyclization of 1,2,4,6-heptatetraene analogues: Converting a pericyclic to a pseudopericyclic reaction

   Chemistry - A European Journal, Vol. 11, Núm. 20, pp. 5966-5974

4. Antimicrobial resistance of Shiga toxin (verotoxin)-producing Escherichia coli O157:H7 and non-O157 strains isolated from humans, cattle, sheep and food in Spain

   Research in Microbiology, Vol. 156, Núm. 7, pp. 793-806

5. Análisis físico-químico y caracterizaciuón lipídica de tres de las principales variedades comercializadas de café

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 365, pp. 54-62

6. Are electrocyclization reactions of (3Z)-1,3,5-hexatrienone and nitrogen derivatives pseudopericyclic? A DFT study

   Journal of Organic Chemistry, Vol. 70, Núm. 10, pp. 3921-3928

7. As alas das bebidas refrescantes: (un exemplo de extracción líquido-líquido)

   Boletín das ciencias, Año 18, Núm. 58, pp. 35-36

8. Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples

   Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 23, pp. 9078-9082

9. Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing

   Meat Science, Vol. 70, Núm. 2, pp. 223-228

10. Characterization of Shiga toxin-producing Escherichia coli isolated from aquatic environments

    FEMS Microbiology Letters, Vol. 246, Núm. 1, pp. 55-65

11. Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters

    Food Chemistry, Vol. 91, Núm. 1, pp. 91-98

12. Citrus essential oil deterpenation by liquid-liquid extraction

    Canadian Journal of Chemical Engineering, Vol. 83, Núm. 2, pp. 366-370

13. Classification of apple fruits according to their maturity state by the pattern recognition analysis of their polyphenolic compositions

    Food Chemistry, Vol. 93, Núm. 1, pp. 113-123

14. Comparison of palladium-magnesium nitrate and ammonium dihydrogenphosphate modifiers for lead determination in honey by electrothermal atomic absorption spectrometry

    Food Chemistry, Vol. 91, Núm. 3, pp. 435-442

15. Comparison of ultrasound-assisted extraction and direct immersion solid-phase microextraction methods for the analysis of monoterpenoids in wine

    Talanta, Vol. 67, Núm. 1, pp. 129-135

16. Complete degradation of anthracene by Manganese Peroxidase in organic solvent mixtures

    Enzyme and Microbial Technology, Vol. 37, Núm. 4, pp. 365-372

17. Complexation of adamantyl compounds by β-cyclodextrin and monoaminoderivatives

    Journal of Physical Chemistry B, Vol. 109, Núm. 19, pp. 9719-9726

18. Direct and combined methods for the determination of chromium, copper, and nickel in honey by electrothermal atomic absorption spectroscopy

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 17, pp. 6616-6623

19. Efecto del tiempo de maduración en canal sobre la calidad fisio-química y microbiológica de la carne de ternera envasada al vacío en segunda piel

    Alimentación, equipos y tecnología, Año 24, Núm. 204, pp. 67-72

20. Effect of counterion on thermodynamic micellar properties of tetradecylpyridinium in aqueous solutions

    Colloid and Polymer Science, Vol. 283, Núm. 4, pp. 456-460