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Items: 6

1.

Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils.

Valli E, Ayyad Z, Garcia-Salas P, Cevoli C, Afaneh IA, Bendini A, Gallina Toschi T.

Food Res Int. 2019 Feb;116:30-36. doi: 10.1016/j.foodres.2018.12.050. Epub 2018 Dec 25.

PMID:
30716949
2.

Identification and quantification of phenolic and other polar compounds in the edible part of Annona cherimola and its by-products by HPLC-DAD-ESI-QTOF-MS.

García-Salas P, Gómez-Caravaca AM, Morales-Soto A, Segura-Carretero A, Fernández-Gutiérrez A.

Food Res Int. 2015 Dec;78:246-257. doi: 10.1016/j.foodres.2015.10.002. Epub 2015 Oct 9. No abstract available.

PMID:
28433289
3.

Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder.

García-Salas P, Gómez-Caravaca AM, Arráez-Román D, Segura-Carretero A, Guerra-Hernández E, García-Villanova B, Fernández-Gutiérrez A.

Food Chem. 2013 Nov 15;141(2):869-78. doi: 10.1016/j.foodchem.2013.02.124. Epub 2013 Mar 20.

PMID:
23790861
4.

Antioxidant activity evaluation of new dosage forms as vehicles for dehydrated vegetables.

Romero-de Soto MD, García-Salas P, Fernández-Arroyo S, Segura-Carretero A, Fernández-Campos F, Clares-Naveros B.

Plant Foods Hum Nutr. 2013 Jun;68(2):200-6. doi: 10.1007/s11130-013-0346-0.

PMID:
23475627
5.

Phenolic-compound-extraction systems for fruit and vegetable samples.

Garcia-Salas P, Morales-Soto A, Segura-Carretero A, Fernández-Gutiérrez A.

Molecules. 2010 Dec 3;15(12):8813-26. doi: 10.3390/molecules15128813. Review.

6.

Antioxidant compounds of propolis determined by capillary electrophoresis-mass spectrometry.

Gómez-Romero M, Arráez-Román D, Moreno-Torres R, García-Salas P, Segura-Carretero A, Fernández-Gutiérrez A.

J Sep Sci. 2007 Mar;30(4):595-603.

PMID:
17444229

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