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

Comprehensive reviews in food science and food safety, 2019-03, Vol.18 (2), p.425-440

2019

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Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries

Trends in food science & technology, 2021-11, Vol.117, p.163-181

2021

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Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

Food chemistry, 2013-08, Vol.139 (1-4), p.1052-1061

2013

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Critical Review about Human Exposure to Polychlorinated Dibenzo-p-Dioxins (PCDDs), Polychlorinated Dibenzofurans (PCDFs) and Polychlorinated Biphenyls (PCBs) through Foods

Critical reviews in food science and nutrition, 2015-01, Vol.55 (11), p.1590-1617

2015

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Factors controlling flavors binding constants to cyclodextrins and their applications in foods

Food research international, 2010-05, Vol.43 (4), p.1212-1218

2010

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Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

Food chemistry, 2011-12, Vol.129 (3), p.890-898

2011

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

Critical reviews in food science and nutrition, 2014-01, Vol.54 (8), p.1050-1062

2014

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Review on the Fate of Pesticides during the Processes within the Food-Production Chain

Critical reviews in food science and nutrition, 2011-02, Vol.51 (2), p.99-114

2011

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Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

Food chemistry, 2012-10, Vol.134 (4), p.2313-2325

2012

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Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

Food chemistry, 2014-09, Vol.158, p.534-545

2014

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Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv

Food chemistry, 2015-06, Vol.176, p.493-503

2015

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Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry

Food chemistry, 2013-09, Vol.140 (1-2), p.217-224

2013

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PAHs, diet and cancer prevention: Cooking process driven-strategies

Trends in food science & technology, 2020-05, Vol.99, p.487-506

2020

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Mitigation of emerging implications of climate change on food production systems

Food research international, 2020-08, Vol.134, p.109256-109256, Article 109256

2020

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Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

Antibiotics (Basel), 2020-09, Vol.9 (10), p.642

2020

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The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

Food chemistry, 2014-06, Vol.152, p.522-530

2014

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The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition

Food research international, 2019-02, Vol.116, p.447-454

2019

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Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining

Food chemistry, 2013-12, Vol.141 (3), p.3230-3240

2013

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Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines

Trends in food science & technology, 2013-05, Vol.31 (1), p.36-54

2013

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Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

Food research international, 2018-04, Vol.106, p.558-567

2018

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

Food chemistry, 2014-01, Vol.143, p.282-292

2014

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Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

Food chemistry, 2014-03, Vol.146, p.234-241

2014

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Aroma potential of Brancellao grapes from different cluster positions

Food chemistry, 2012-05, Vol.132 (1), p.112-124

2012

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Thermodynamics of sodium dodecyl sulphate-salicylic acid based micellar systems and their potential use in fruits postharvest

Food chemistry, 2014-05, Vol.151, p.358-363

2014

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Food identification by high performance liquid chromatography fingerprinting and mathematical processing

Food research international, 2019-08, Vol.122, p.303-317

2019

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

Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

Critical Review about Human Exposure to Polychlorinated Dibenzo-p-Dioxins (PCDDs), Polychlorinated Dibenzofurans (PCDFs) and Polychlorinated Biphenyls (PCBs) through Foods

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

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

Review on the Fate of Pesticides during the Processes within the Food-Production Chain

Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv

Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry

PAHs, diet and cancer prevention: Cooking process driven-strategies

Mitigation of emerging implications of climate change on food production systems

Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition

Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining

Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines

Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

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

Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

Aroma potential of Brancellao grapes from different cluster positions

Thermodynamics of sodium dodecyl sulphate-salicylic acid based micellar systems and their potential use in fruits postharvest

Food identification by high performance liquid chromatography fingerprinting and mathematical processing

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