Publicacións nas que colabora con MARIA ASUNCION LAGE YUSTY (93)

2021

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

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

2019

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

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

  2. 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

  1. 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

  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

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

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. 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

  3. Modification of bioactive compounds in dried edible seaweeds

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

  4. 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. Determination of phycobiliproteins by constant-wavelength synchronous spectrofluorimetry method in red algae

    CyTA: Journal of food, Vol. 11, Núm. 3, pp. 243-247

  2. Rapid identification of volatile compounds in fresh seaweed

    Talanta, Vol. 115, pp. 798-800

2012

  1. Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing

    CyTA: Journal of food, Vol. 10, Núm. 4, pp. 321-324

  2. Evaluation of Bioactive Compounds in Fresh Edible Seaweeds

    Food Analytical Methods, Vol. 5, Núm. 4, pp. 828-834

2011

  1. Chemical composition of snow crab shells (Chionoecetes opilio)

    CyTA: Journal of food, Vol. 9, Núm. 4, pp. 265-270

2010

  1. Determination of phenolic compounds in macroalgae for human consumption

    Food Chemistry, Vol. 121, Núm. 2, pp. 634-638