Browsing by author "Velasco González de Peredo, Ana"

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Amores Arrocha, Antonio

; Palma Lovillo, Miguel

; Fernández Barbero, Gerardo

; Jiménez Cantizano, Ana Concepción

(MDPI, 2019)

Application of Direct Thermal Desorption–Gas Chromatography–Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical Approach

Velasco González de Peredo, Ana

; Vázquez Espinosa, María de las Mercedes; Espada Bellido, Estrella

; Ferreiro González, Marta

; Carrera Fernández, Ceferino Adrián

; Palma Lovillo, Miguel

; Fernández Barbero, Gerardo

(MDPI, 2023)

Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz)

Vázquez Espinosa, Mercedes

; Velasco González de Peredo, Ana

; Ferreiro González, Marta

; Carrera Fernández, Ceferino Adrián

; Palma Lovillo, Miguel

; Fernández Barbero, Gerardo

; Espada Bellido, Estrella

(MDPI, 2019-03)

Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

Vázquez Espinosa, Mercedes

; Álvarez Romero, María; Velasco González de Peredo, Ana

; Ruiz Rodríguez, Ana

; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2023-01-31)

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Di erent Ripening Stages

Vázquez Espinosa, Mercedes

; Fayos, Oreto; Velasco González de Peredo, Ana

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Palma Lovillo, Miguel

; Garcés-Claver, Ana; Fernández Barbero, Gerardo

(MDPI, 2020-09)

Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as A ected by Ripening

Vázquez Espinosa, Mercedes

; Fayos, Oreto; Velasco González de Peredo, Ana

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Palma Lovillo, Miguel

; Garcés-Claver, Ana; Fernández Barbero, Gerardo

(MDPI, 2020-09)

Desarrollo y aplicación de técnicas y análisis de flavonoides en frutas

Velasco González de Peredo, Ana

(2018-09)

Determination of Gingerols and Shogaols Content from Ginger (Zingiber officinale Rosc.) through Microwave-Assisted Extraction

Gonzalez-Gonzalez, Montserrat; Yerena-Prieto, Beatriz Juliana; Carrera Fernández, Ceferino Adrián

; Vázquez Espinosa, Mercedes

; Velasco González de Peredo, Ana

; Garcia Alvarado, Miguel Angel; Palma Lovillo, Miguel

; Rodríguez-Jimenes, Guadalupe del Carmen; Fernández Barbero, Gerardo

(Multidisciplinary Digital Publishing Institute (MDPI), 2023)

Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Piñeiro, Zulema; Espada Bellido, Estrella

; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(Elsevier SCI LTD, 2020-07-18)

Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (Allium cepa L.)

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Carrera Fernández, Ceferino Adrián

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2021-04)

Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.)

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Jiménez Cantizano, Ana Concepción

; Ferreiro González, Marta

; Amores Arrocha, Antonio

; Palma Lovillo, Miguel

; García Barroso, Carmelo; Fernández Barbero, Gerardo

(MDPI, 2018-11-16)

Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Carrera Fernández, Ceferino Adrián

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2021-11)

Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Amores Arrocha, Antonio

; Palma Lovillo, Miguel

; Fernández Barbero, Gerardo

; Jiménez Cantizano, Ana Concepción

(MDPI, 2019-09)

Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving

Vázquez Espinosa, Mercedes

; Sancho Galán, Pau

; Velasco González de Peredo, Ana

; Pérez Calle, José Luis

; Ruiz Rodríguez, Ana

; Fernández Barbero, Gerardo

; Ferreiro González, Marta

(Maria José Sá and Sandro Serpa, 2024-04-25)

Escape ClassRoom: Can You Solve a Crime Using the Analytical Process?

Ferreiro González, Marta

; Amores Arrocha, Antonio

; Espada Bellido, Estrella

; Aliaño González, María José

; Vázquez Espinosa, Mercedes

; Velasco González de Peredo, Ana

; Sancho Galán, Pau; Álvarez Saura, José Ángel

; Fernández Barbero, Gerardo

; Cejudo Bastante, Cris (ACS Publications, 2019)

Evolution of Compounds and Characteristics of Crops during Ripening and after Harvest

Velasco González de Peredo, Ana

; Fernández Barbero, Gerardo

(Multidisciplinary Digital Publishing Institute (MDPI), 2023)

Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Carrera Fernández, Ceferino Adrián

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2022-05)

Extraction of Flavonoids From Natural Sources Using Modern Techniques

Oliveira Chaves, Jaísa; Corrêa de Souza, Mariana; Capelasso da Silva, Laise; Lachos-Perez, Daniel; Torres-Mayanga, Paulo César; da Fonseca Machado, Ana Paula; Forster-Carneiro, Tânia; Vázquez Espinosa, Mercedes

; Velasco González de Peredo, Ana

; Fernández Barbero, Gerardo

; Rostagno, Mauricio Ariel (FRONTIERS MEDIA SA, 2020-09)

Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Carrera Fernández, Ceferino Adrián

; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2021-02)

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

Vázquez Espinosa, Mercedes

; Olguín-Rojas, José Arturo; Fayos, Oreto; Velasco González de Peredo, Ana

; Espada Bellido, Estrella

; Ferreiro González, Marta

; García Barroso, Carmelo; Fernández Barbero, Gerardo

; Garcés-Claver, Ana; Palma Lovillo, Miguel

(MDPI, 2020-02)

Browsing by author "Velasco González de Peredo, Ana"

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.) ﻿

Application of Direct Thermal Desorption–Gas Chromatography–Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical Approach ﻿

Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz) ﻿

Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation ﻿

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Di erent Ripening Stages ﻿

Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as A ected by Ripening ﻿

Desarrollo y aplicación de técnicas y análisis de flavonoides en frutas ﻿

Determination of Gingerols and Shogaols Content from Ginger (Zingiber officinale Rosc.) through Microwave-Assisted Extraction ﻿

Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes ﻿

Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (Allium cepa L.) ﻿

Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.) ﻿

Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs ﻿

Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition ﻿

Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving ﻿

Escape ClassRoom: Can You Solve a Crime Using the Analytical Process? ﻿

Evolution of Compounds and Characteristics of Crops during Ripening and after Harvest ﻿

Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods ﻿

Extraction of Flavonoids From Natural Sources Using Modern Techniques ﻿

Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods ﻿

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.) ﻿

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)

Application of Direct Thermal Desorption–Gas Chromatography–Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical Approach

Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz)

Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Di erent Ripening Stages

Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as A ected by Ripening

Desarrollo y aplicación de técnicas y análisis de flavonoides en frutas

Determination of Gingerols and Shogaols Content from Ginger (Zingiber officinale Rosc.) through Microwave-Assisted Extraction

Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes

Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (Allium cepa L.)

Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.)

Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs

Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition

Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving

Escape ClassRoom: Can You Solve a Crime Using the Analytical Process?

Evolution of Compounds and Characteristics of Crops during Ripening and after Harvest

Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods

Extraction of Flavonoids From Natural Sources Using Modern Techniques

Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)