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Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies

Journal of agricultural and food chemistry, 2015-04, Vol.63 (16), p.4130-4137

2015

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Analysis of glycerophospho- and sphingolipids by CE

Electrophoresis, 2014-03, Vol.35 (6), p.779-792

2014

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Bioactive Components in Fermented Foods and Food By-Products

2020

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RP-HPLC–DAD-ESI-TOF–MS based strategy for new insights into the qualitative and quantitative phenolic profile in Tunisian industrial Citrus Limon by-product and their antioxidant activity

European food research & technology, 2017-11, Vol.243 (11), p.2011-2024

2017

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Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS

Journal of agricultural and food chemistry, 2013-06, Vol.61 (22), p.5328-5337

2013

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Antioxidant Phenols in Barley (Hordeum vulgare L.) Flour: Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds

Journal of agricultural and food chemistry, 2004-08, Vol.52 (16), p.5195-5200

2004

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HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk)

Electrophoresis, 2016-04, Vol.37 (7-8), p.1072-1084

2016

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Influence of drying temperatures on the quality of pasta formulated with different egg products

European food research & technology, 2017-05, Vol.243 (5), p.817-825

2017

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Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork

Journal of agricultural and food chemistry, 2011-07, Vol.59 (14), p.7700-7707

2011

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HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk): Liquid phase separations

Electrophoresis, 2016-04, Vol.37 (7-8), p.1072-1084

2016

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Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

Food analytical methods, 2017-08, Vol.10 (8), p.2781-2791

2017

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Bioavailability of bioactive compounds of guava leaves (Psidium guajava) aqueous extract concentrated by gravitational and microwave‐assisted cryoconcentration

Journal of food processing and preservation, 2022-02, Vol.46 (2), p.n/a

2022

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Characterization of Total, Free and Esterified Phytosterols in Tetraploid and Hexaploid Wheats

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2267-2273

2009

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Determination of Free Flavan-3-ol Content in Barley (Hordeum vulgare L.) Air-Classified Flours: Comparative Study of HPLC-DAD/MS and Spectrophotometric Determinations

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.6944-6948

2008

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Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

European journal of lipid science and technology, 2015-05, Vol.117 (5), p.710-717

2015

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Distribution of Bound Hydroxycinnamic Acids and Their Glycosyl Esters in Barley (Hordeum vulgare L.) Air-Classified Flour: Comparative Study between Reversed Phase-High Performance Chromatography−Mass Spectrometry (RP-HPLC/MS) and Spectrophotometric Analysis

Journal of agricultural and food chemistry, 2008-12, Vol.56 (24), p.11900-11905

2008

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Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument

European journal of lipid science and technology, 2009-09, Vol.111 (9), p.933-940

2009

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Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta

Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3586-3590

2010

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Molecular Characterization of Phospholipids by High-Performance Liquid Chromatography Combined with an Evaporative Light Scattering Detector, High-Performance Liquid Chromatography Combined with Mass Spectrometry, and Gas Chromatography Combined with a Flame Ionization Detector in Different Oat Varieties

Journal of agricultural and food chemistry, 2012-11, Vol.60 (44), p.10963-10969

2012

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Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

International journal of food sciences and nutrition, 2011-05, Vol.62 (3), p.262-269

2011

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Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat

Electrophoresis, 2011-03, Vol.32 (6-7), p.669-673

2011

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Effect of the addition of air-classified barley flours on the lipid stability of bakery products

European food research & technology, 2010-06, Vol.231 (2), p.309-319

2010

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Caffeinated and cocoa based beverages

2019

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Microalgae as a source of edible oils

Lipids and Edible Oils, 2019

2019

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Analytical Approaches in Coffee Quality Control

Caffeinated and Cocoa Based Beverages, 2019

2019

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Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies

Analysis of glycerophospho- and sphingolipids by CE

Bioactive Components in Fermented Foods and Food By-Products

RP-HPLC–DAD-ESI-TOF–MS based strategy for new insights into the qualitative and quantitative phenolic profile in Tunisian industrial Citrus Limon by-product and their antioxidant activity

Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS

Antioxidant Phenols in Barley (Hordeum vulgare L.) Flour: Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds

HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk)

Influence of drying temperatures on the quality of pasta formulated with different egg products

Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork

HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk): Liquid phase separations

Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

Bioavailability of bioactive compounds of guava leaves (Psidium guajava) aqueous extract concentrated by gravitational and microwave‐assisted cryoconcentration

Characterization of Total, Free and Esterified Phytosterols in Tetraploid and Hexaploid Wheats

Determination of Free Flavan-3-ol Content in Barley (Hordeum vulgare L.) Air-Classified Flours: Comparative Study of HPLC-DAD/MS and Spectrophotometric Determinations

Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

Distribution of Bound Hydroxycinnamic Acids and Their Glycosyl Esters in Barley (Hordeum vulgare L.) Air-Classified Flour: Comparative Study between Reversed Phase-High Performance Chromatography−Mass Spectrometry (RP-HPLC/MS) and Spectrophotometric Analysis

Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument

Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta

Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat

Effect of the addition of air-classified barley flours on the lipid stability of bakery products

Caffeinated and cocoa based beverages

Microalgae as a source of edible oils

Analytical Approaches in Coffee Quality Control

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