Publicacións nas que colabora con Jorge Eduardo Regueiro Tato (8)

2015

  1. A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 6, pp. 839-863

2014

  1. Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD-ESI/MS analysis

    Food Chemistry, Vol. 143, pp. 282-292

  2. Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review

    Critical Reviews in Food Science and Nutrition, Vol. 54, Núm. 8, pp. 1050-1062

  3. Ultrasound-assisted emulsification-microextraction for the determination of phenolic compounds in olive oils

    Food Chemistry, Vol. 150, pp. 128-136

2013

  1. Inputs of polychlorinated biphenyl residues in animal feeds

    Food Chemistry, Vol. 140, Núm. 1-2, pp. 296-304

  2. The potential of solvent-minimized extraction methods in the determination of polycyclic aromatic hydrocarbons in fish oils

    Food Chemistry, Vol. 139, Núm. 1-4, pp. 1036-1043

2011

  1. Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage

    Food Control, Vol. 22, Núm. 7, pp. 1108-1113

  2. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)

    LWT - Food Science and Technology, Vol. 44, Núm. 8, pp. 1793-1801