Mercedes Becerra Herrera-rekin lankidetzan egindako argitalpenak (6)

2018

  1. Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

    Food Chemistry, Vol. 241, pp. 328-337

2017

  1. Exploring antioxidant reactivity and molecular structure of phenols by means of two coupled assays using fluorescence probe (2,3-diazabicyclo[2.2.2]oct-2-ene, DBO) and free radical (2,2-diphenyl-1-picrylhydrazyl, DPPH · )

    Journal of Chemical Sciences, Vol. 129, Núm. 9, pp. 1381-1390

2015

  1. Extraction and Determination of Phenolic Compounds in the Berries of Sorbus americana Marsh and Lonicera oblongifolia (Goldie) Hook

    Food Analytical Methods, Vol. 8, Núm. 10, pp. 2554-2559

2014

  1. Determination of phenolic compounds in olive oil: New method based on liquid-liquid micro extraction and ultra high performance liquid chromatography-triple-quadrupole mass spectrometry

    LWT - Food Science and Technology, Vol. 57, Núm. 1, pp. 49-57

  2. Sustainable preparation of cardanol-based nanocarriers with embedded natural phenolic compounds

    ACS Sustainable Chemistry and Engineering, Vol. 2, Núm. 5, pp. 1299-1304

2013

  1. Comparison of Different Extraction Methods to Determine Phenolic Compounds in Virgin Olive Oil

    Food Analytical Methods, Vol. 6, Núm. 1, pp. 123-132