Facultad de Farmacia
Facultad
MARIA ASUNCION
LAGE YUSTY
Investigadora en el periodo 1987-2022
Publicaciones en las que colabora con MARIA ASUNCION LAGE YUSTY (93)
2021
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Comparison of Analytical Methods for the Rapid Determination of Melatonin in Food Supplements
Food Analytical Methods, Vol. 14, Núm. 4, pp. 734-741
2019
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Evaluation of caffeine, vitamins and taurine in energy drinks
Journal of Food and Nutrition Research, Vol. 58, Núm. 2, pp. 107-114
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Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market
Food Chemistry, Vol. 270, pp. 214-222
2018
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Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry
Reference Series in Phytochemistry (Springer Science and Business Media B.V.), pp. 439-478
2017
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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
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Comparison of methods for analysis of resveratrol in dietary vegetable supplements
Food Chemistry, Vol. 224, pp. 219-223
2016
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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
2015
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Comparison of Methods for Rapid Analysis of Quercetin
Plant Foods for Human Nutrition, Vol. 70, Núm. 1, pp. 91-96
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Comparison of Methods for the Study of Ellagic Acid in Pomegranate Juice Beverages
Food Analytical Methods, Vol. 8, Núm. 9, pp. 2286-2293
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Comparison of constant-wavelength synchronous spectrofluorimetry method & HPLC method for the rapid analysis of quinine
Current Topics in Toxicology, Vol. 11, pp. 41-47
2014
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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
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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
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Modification of bioactive compounds in dried edible seaweeds
International Journal of Food Science and Technology, Vol. 49, Núm. 1, pp. 298-304
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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
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Determination of phycobiliproteins by constant-wavelength synchronous spectrofluorimetry method in red algae
CyTA: Journal of food, Vol. 11, Núm. 3, pp. 243-247
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Rapid identification of volatile compounds in fresh seaweed
Talanta, Vol. 115, pp. 798-800
2012
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Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing
CyTA: Journal of food, Vol. 10, Núm. 4, pp. 321-324
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Evaluation of Bioactive Compounds in Fresh Edible Seaweeds
Food Analytical Methods, Vol. 5, Núm. 4, pp. 828-834
2011
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Chemical composition of snow crab shells (Chionoecetes opilio)
CyTA: Journal of food, Vol. 9, Núm. 4, pp. 265-270
2010
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Determination of phenolic compounds in macroalgae for human consumption
Food Chemistry, Vol. 121, Núm. 2, pp. 634-638