Publicacións nas que colabora con Jorge Eduardo Regueiro Tato (17)

2019

  1. Tackling Fraudsters with Global Strategies to Expose Fraud in the Food Chain

    Comprehensive Reviews in Food Science and Food Safety, Vol. 18, Núm. 2, pp. 425-440

2017

  1. Challenges in relating concentrations of aromas and tastes with flavor features of foods

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 10, pp. 2112-2127

  2. Dietary exposure and neurotoxicity of the environmental free and bound toxin β-N-methylamino-L-alanine

    Food Research International, Vol. 100, pp. 1-13

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

  2. Toxicity evaluation of new agricultural fungicides in primary cultured cortical neurons

    Environmental Research, Vol. 140, pp. 37-44

2014

  1. Comprehensive identification of walnut polyphenols by liquid chromatography coupled to linear ion trap-Orbitrap mass spectrometry

    Food Chemistry, Vol. 152, pp. 340-348

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

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

  3. Identification and quantification of grapefruit juice furanocoumarin metabolites in urine: An approach based on ultraperformance liquid chromatography coupled to linear ion trap-orbitrap mass spectrometry and solid-phase extraction coupled to ultraperformance liquid chromatography coupled to triple quadrupole-tandem mass spectrometry

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 9, pp. 2134-2140

  4. 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

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

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

  6. Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: A randomised controlled trial

    British Journal of Nutrition, Vol. 111, Núm. 9, pp. 1680-1685

2013

  1. Development of a LC-ESI-MS/MS approach for the rapid quantification of main wine organic acids in human urine

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 27, pp. 6763-6768

  2. Inputs of polychlorinated biphenyl residues in animal feeds

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

  3. 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

2012

  1. Relationship between the sensory-determined astringency and the flavanolic composition of red wines

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 50, pp. 12355-12361

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