Recent submissions

Selective solvent bar micro-extraction as a single-step approach for the measurement of Cu fractions in seawater

González-Álvarez, Rafael J.; Pinto Ganfornina, Juan José

; López López, José Antonio

; Mendiguchía Martínez, Carolina

; Moreno Aguilar, Carlos

(SPRINGER HEIDELBERG, 2020)

Valorization of microalgae biomass as a potential source of high-value sugars and polyalcohols

Carrasco Reinado, Rafael

; Escobar Niño, Almudena

; Carrera Fernández, Ceferino Adrián

; Guarnizo, Palmira; Vallejo, Roberto A.; Fernández Acero, Francisco Javier

(Elsevier, 2019-07-12)

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)

The Use of Overripe Grapes and Their Skins for Naturally SweetWines Production in aWarm Climate Zone

Andreu García, Pablo

; Jiménez Cantizano, Ana Concepción

; Sancho Galán, Pau

; Palacios Macías, Víctor Manuel

; Castro Mejías, Remedios

; Amores Arrocha, Antonio

(MDPI, 2023-10-25)

Ultrasound-assisted extraction of anthocyanins and total phenolic compounds in Vitis vinifera L. 'Tempranillo' winemaking lees

Sancho Galán, Pau

; Amores Arrocha, Antonio

; Jiménez Cantizano, Ana Concepción

; Ferreiro González, Marta

; Palacios Macías, Víctor Manuel

; Fernández Barbero, Gerardo

(Julius Kühn-Institut Institute for Grapevine Breeding Geilweilerhof 76833 Siebeldingen (Germany), 2019-12-13)

Chemical and Sensory Characterization Of Orange Vinegar

Cejudo Bastante, Cristina

; Durán Guerrero, Enrique

; Castro Mejías, Remedios

; Natera Marín, Ramón; García Barroso, Carmelo (Springer, 2016)

Comparative Study of Submerged and Surface Culture Acetiﬁcation Process for Orange Vinegar

Cejudo Bastante, Cristina

; Durán Guerrero, Enrique

; Castro Mejías, Remedios

; García Barroso, Carmelo (Wiley, 2017)

Multiresponse optimization of a UPLC method for the simultaneous determination of tryptophan and 15 tryptophan-derived compounds using a Box-Behnken design with a desirability function

Setyaningsih, Widiastuti; Sapruto, Irfan E.; Carrera Fernández, Ceferino Adrián

; Palma Lovillo, Miguel

; García Barroso, Carmelo (Elsevier, 2017)

Optimisation of an ultrasound-assisted extraction method for the simultaneous determination of phenolics in rice grains

Setyaningsih, Widiastuti; Sapruto, Irfan E.; Carrera Fernández, Ceferino Adrián

; Palma Lovillo, Miguel

(Elsevier, 2019)

Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

Espada Bellido, Estrella

; Ferreiro González, Marta

; Carrera Fernández, Ceferino Adrián

; Palma Lovillo, Miguel

; García Barroso, Carmelo; Fernández Barbero, Gerardo

(Elsevier, 2017)

Enhancing Anthocyanin Extraction fromWine Lees: A Comprehensive Ultrasound-Assisted Optimization Study

Umsza-Guez, Marcelo A.; Vázquez Espinosa, Mercedes

; Chinchilla Salcedo, Nuria

; Aliaño González, María José

; Oliveira de Souza, Carolina; Ayena, Kodjovi; Fernández Barbero, Gerardo

; Carrera Fernández, Ceferino Adrián

(MDPI, 2023)

A screening method based on Visible-NIR spectroscopy for the identification and quantification of different adulterants in high-quality honey

Aliaño González, María José

; Ferreiro González, Marta

; Espada Bellido, Estrella

; Palma Lovillo, Miguel

; Fernández Barbero, Gerardo

(ELSEVIER, 2019)

Novel method based on ion mobility spectrometry sum spectrum for the characterization of ignitable liquids in fire debris

Aliaño González, María José

; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(ELSEVIER, 2019)

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

Ferreiro González, Marta

; Ruiz Rodríguez, Ana

; Fernández Barbero, Gerardo

; Ayuso Vilacides, Jesús

; Álvarez Saura, José Ángel

; Palma Lovillo, Miguel

; García Barroso, Carmelo (ELSEVIER, 2019)

Characterization of petroleum-based products in water samples by HS-MS

Ferreiro González, Marta

; Aliaño González, María José

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

; García Barroso, Carmelo (ELSEVIER, 2018)

Interpreting the near infrared region of explosives

Zapata, Félix; Ferreiro González, Marta

; García-Ruiz, Carmen (ELSEVIER, 2018-06-01)

Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics

Ferreiro González, Marta

; Espada Bellido, Estrella

; Guillén Cueto, Lucía; Palma Lovillo, Miguel

; García Barroso, Carmelo; Fernández Barbero, Gerardo

(ELSEVIER, 2018)

Novel method based on ion mobility spectroscopy for the quantification of adulterants in honeys

Aliaño González, María José

; Ferreiro González, Marta

; Espada Bellido, Estrella

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(Elsevier, 2020-03-11)

Ultrasound-assisted extraction of amino acids from grapes

Carrera Fernández, Ceferino Adrián

; Ruiz Rodríguez, Ana

; Palma Lovillo, Miguel

; García Barroso, Carmelo (Elsevier, 2015)

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

Domínguez-Tornay, Antonio; Díaz Sánchez, Ana Belén

; Lasanta Melero, Cristina

; Durán Guerrero, Enrique

; Castro Mejías, Remedios

(Elsevier, 2024-02)

UniversidaddeCádiz

Articulos Científicos Quim. Ana.: Recent submissions

Selective solvent bar micro-extraction as a single-step approach for the measurement of Cu fractions in seawater

Valorization of microalgae biomass as a potential source of high-value sugars and polyalcohols

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

The Use of Overripe Grapes and Their Skins for Naturally SweetWines Production in aWarm Climate Zone

Ultrasound-assisted extraction of anthocyanins and total phenolic compounds in Vitis vinifera L. 'Tempranillo' winemaking lees

Chemical and Sensory Characterization Of Orange Vinegar

Comparative Study of Submerged and Surface Culture Acetiﬁcation Process for Orange Vinegar

Multiresponse optimization of a UPLC method for the simultaneous determination of tryptophan and 15 tryptophan-derived compounds using a Box-Behnken design with a desirability function

Optimisation of an ultrasound-assisted extraction method for the simultaneous determination of phenolics in rice grains

Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

Enhancing Anthocyanin Extraction fromWine Lees: A Comprehensive Ultrasound-Assisted Optimization Study

A screening method based on Visible-NIR spectroscopy for the identification and quantification of different adulterants in high-quality honey

Novel method based on ion mobility spectrometry sum spectrum for the characterization of ignitable liquids in fire debris

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

Characterization of petroleum-based products in water samples by HS-MS

Interpreting the near infrared region of explosives

Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics

Novel method based on ion mobility spectroscopy for the quantification of adulterants in honeys

Ultrasound-assisted extraction of amino acids from grapes

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

Articulos Científicos Quim. Ana.: Recent submissions

Selective solvent bar micro-extraction as a single-step approach for the measurement of Cu fractions in seawater ﻿

Valorization of microalgae biomass as a potential source of high-value sugars and polyalcohols ﻿

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

The Use of Overripe Grapes and Their Skins for Naturally SweetWines Production in aWarm Climate Zone ﻿

Ultrasound-assisted extraction of anthocyanins and total phenolic compounds in Vitis vinifera L. 'Tempranillo' winemaking lees ﻿

Chemical and Sensory Characterization Of Orange Vinegar ﻿

Comparative Study of Submerged and Surface Culture Acetiﬁcation Process for Orange Vinegar ﻿

Multiresponse optimization of a UPLC method for the simultaneous determination of tryptophan and 15 tryptophan-derived compounds using a Box-Behnken design with a desirability function ﻿

Optimisation of an ultrasound-assisted extraction method for the simultaneous determination of phenolics in rice grains ﻿

Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp ﻿

Enhancing Anthocyanin Extraction fromWine Lees: A Comprehensive Ultrasound-Assisted Optimization Study ﻿

A screening method based on Visible-NIR spectroscopy for the identification and quantification of different adulterants in high-quality honey ﻿

Novel method based on ion mobility spectrometry sum spectrum for the characterization of ignitable liquids in fire debris ﻿

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines ﻿

Characterization of petroleum-based products in water samples by HS-MS ﻿

Interpreting the near infrared region of explosives ﻿

Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics ﻿

Novel method based on ion mobility spectroscopy for the quantification of adulterants in honeys ﻿

Ultrasound-assisted extraction of amino acids from grapes ﻿

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization ﻿

Selective solvent bar micro-extraction as a single-step approach for the measurement of Cu fractions in seawater

Valorization of microalgae biomass as a potential source of high-value sugars and polyalcohols

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

The Use of Overripe Grapes and Their Skins for Naturally SweetWines Production in aWarm Climate Zone

Ultrasound-assisted extraction of anthocyanins and total phenolic compounds in Vitis vinifera L. 'Tempranillo' winemaking lees

Chemical and Sensory Characterization Of Orange Vinegar

Comparative Study of Submerged and Surface Culture Acetiﬁcation Process for Orange Vinegar

Multiresponse optimization of a UPLC method for the simultaneous determination of tryptophan and 15 tryptophan-derived compounds using a Box-Behnken design with a desirability function

Optimisation of an ultrasound-assisted extraction method for the simultaneous determination of phenolics in rice grains

Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

Enhancing Anthocyanin Extraction fromWine Lees: A Comprehensive Ultrasound-Assisted Optimization Study

A screening method based on Visible-NIR spectroscopy for the identification and quantification of different adulterants in high-quality honey

Novel method based on ion mobility spectrometry sum spectrum for the characterization of ignitable liquids in fire debris

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

Characterization of petroleum-based products in water samples by HS-MS

Interpreting the near infrared region of explosives

Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics

Novel method based on ion mobility spectroscopy for the quantification of adulterants in honeys

Ultrasound-assisted extraction of amino acids from grapes

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization