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Microwave assisted extraction of anthocyanins from grape skins

Food chemistry, 2011-02, Vol.124 (3), p.1238-1243

2011

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Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques

Analytica chimica acta, 2012-06, Vol.732, p.137-144

2012

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Optimization of the ultrasound-assisted extraction of melatonin from red rice (Oryza sativa) grains through a response surface methodology

Applied acoustics, 2016-02, Vol.103, p.129-135

2016

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Ultrasound-assisted extraction of resveratrol from functional foods: Cookies and jams

Applied acoustics, 2016-02, Vol.103, p.207-213

2016

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Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products

Analytica chimica acta, 2002-04, Vol.458 (1), p.119-130

2002

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Analysis of Low Molecular Weight Carbohydrates in Food and Beverages: A Review

Chromatographia, 2004-01, Vol.59 (1-2), p.15-30

2004

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Optimisation and validation of the microwave-assisted extraction of phenolic compounds from rice grains

Food chemistry, 2015-02, Vol.169, p.141-149

2015

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Pressurized liquid extraction of phenolic compounds from rice (Oryza sativa) grains

Food chemistry, 2016-02, Vol.192, p.452-459

2016

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Ultrasound-assisted extraction of capsaicinoids from peppers

Talanta (Oxford), 2008-06, Vol.75 (5), p.1332-1337

2008

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A new microwave-assisted extraction method for melatonin determination in rice grains

Journal of cereal science, 2012-09, Vol.56 (2), p.340-346

2012

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Pressurized Liquid Extraction of Capsaicinoids from Peppers

Journal of agricultural and food chemistry, 2006-05, Vol.54 (9), p.3231-3236

2006

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Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column

Food chemistry, 2008-04, Vol.107 (3), p.1276-1282

2008

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Pressurized liquid extraction of isoflavones from soybeans

Analytica chimica acta, 2004-09, Vol.522 (2), p.169-177

2004

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Determination of trans-resveratrol in grapes by pressurised liquid extraction and fast high-performance liquid chromatography

Journal of Chromatography A, 2006-03, Vol.1110 (1), p.61-65

2006

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Determination of catechins by means of extraction with pressurized liquids

Journal of Chromatography A, 2004-02, Vol.1026 (1), p.19-23

2004

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Comparative analysis of volatile compounds of ‘fino’ sherry wine by rotatory and continuous liquid–liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry

Analytica chimica acta, 2004-06, Vol.513 (1), p.141-150

2004

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Solid-phase extraction of soy isoflavones

Journal of Chromatography A, 2005-05, Vol.1076 (1), p.110-117

2005

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Automated on-line-solid-phase extraction—high-performance liquid chromatography-diode array detection of phenolic compounds in sherry wine

Journal of Chromatography A, 1996-10, Vol.750 (1), p.209-214

1996

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Application of FT-IR spectroscopy to the characterisation and classification of wines, brandies and other distilled drinks

Talanta (Oxford), 2002-08, Vol.58 (2), p.265-271

2002

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Characterisation of volatile fraction of monovarietal wines: Influence of winemaking practices

Analytica chimica acta, 2006-03, Vol.563 (1), p.165-172

2006

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Removal of iron, copper and manganese from white wines through ion exchange techniques: effects on their organoleptic characteristics and susceptibility to browning

Analytica chimica acta, 2002-04, Vol.458 (1), p.197-202

2002

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Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols

Food research international, 2004-01, Vol.37 (7), p.715-721

2004

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Short-term stability of soy isoflavones extracts: Sample conservation aspects

Food chemistry, 2005-12, Vol.93 (3), p.557-564

2005

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Synthesis of (±)-3,4-dimethoxybenzyl-4-methyloctanoate as a novel internal standard for capsinoid determination by HPLC-ESI-MS/MS(QTOF)

Open Chemistry, 2018-01, Vol.16 (1), p.87-94

2018

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Determination of phenolics in cosmetic creams and similar emulsions

Journal of Chromatography A, 2005-10, Vol.1091 (1), p.83-88

2005

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Microwave assisted extraction of anthocyanins from grape skins

Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques

Optimization of the ultrasound-assisted extraction of melatonin from red rice (Oryza sativa) grains through a response surface methodology

Ultrasound-assisted extraction of resveratrol from functional foods: Cookies and jams

Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products

Analysis of Low Molecular Weight Carbohydrates in Food and Beverages: A Review

Optimisation and validation of the microwave-assisted extraction of phenolic compounds from rice grains

Pressurized liquid extraction of phenolic compounds from rice (Oryza sativa) grains

Ultrasound-assisted extraction of capsaicinoids from peppers

A new microwave-assisted extraction method for melatonin determination in rice grains

Pressurized Liquid Extraction of Capsaicinoids from Peppers

Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column

Pressurized liquid extraction of isoflavones from soybeans

Determination of trans-resveratrol in grapes by pressurised liquid extraction and fast high-performance liquid chromatography

Determination of catechins by means of extraction with pressurized liquids

Comparative analysis of volatile compounds of ‘fino’ sherry wine by rotatory and continuous liquid–liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry

Solid-phase extraction of soy isoflavones

Automated on-line-solid-phase extraction—high-performance liquid chromatography-diode array detection of phenolic compounds in sherry wine

Application of FT-IR spectroscopy to the characterisation and classification of wines, brandies and other distilled drinks

Characterisation of volatile fraction of monovarietal wines: Influence of winemaking practices

Removal of iron, copper and manganese from white wines through ion exchange techniques: effects on their organoleptic characteristics and susceptibility to browning

Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols

Short-term stability of soy isoflavones extracts: Sample conservation aspects

Synthesis of (±)-3,4-dimethoxybenzyl-4-methyloctanoate as a novel internal standard for capsinoid determination by HPLC-ESI-MS/MS(QTOF)

Determination of phenolics in cosmetic creams and similar emulsions

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