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Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10798-10803

2009

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UHPLC-PDA-ESI/HRMS/MS n Analysis of Anthocyanins, Flavonol Glycosides, and Hydroxycinnamic Acid Derivatives in Red Mustard Greens (Brassica juncea Coss Variety)

Journal of agricultural and food chemistry, 2011-11, Vol.59 (22), p.12059-12072

2011

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Characterization of Phenolic Components in Polar Extracts of Eucalyptus globulus Labill. Bark by High-Performance Liquid Chromatography–Mass Spectrometry

Journal of agricultural and food chemistry, 2011-09, Vol.59 (17), p.9386-9393

2011

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Characterization and Quantification of Hydroxycinnamate Derivatives in Stevia rebaudiana Leaves by LC-MS n

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10143-10150

2011

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Fingerprints for Main Varieties of Argentinean Wines: Terroir Differentiation by Inorganic, Organic, and Stable Isotopic Analyses Coupled to Chemometrics

Journal of agricultural and food chemistry, 2011-07, Vol.59 (14), p.7854-7865

2011

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LC-PDA-ESI/MS n Identification of New Anthocyanins in Purple Bordeaux Radish (Raphanus sativus L. Variety)

Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6616-6627

2011

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Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC−DAD−ESI-MS n

Journal of agricultural and food chemistry, 2011-04, Vol.59 (8), p.4009-4018

2011

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Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes

Journal of agricultural and food chemistry, 2009-01, Vol.57 (1), p.209-219

2009

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Effect of Drying of Figs (Ficus carica L.) on the Contents of Sugars, Organic Acids, and Phenolic Compounds

Journal of agricultural and food chemistry, 2011-11, Vol.59 (21), p.11696-11702

2011

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Arbuscular Mycorrhizal Fungi (AMF) Improved Growth and Nutritional Quality of Greenhouse-Grown Lettuce

Journal of agricultural and food chemistry, 2011-05, Vol.59 (10), p.5504-5515

2011

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Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10755-10764

2009

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LC-DAD-ESI/MS n Determination of Direct Condensation Flavanol−Anthocyanin Adducts in Pressure Extracted Pomegranate (Punica granatum L.) Juice

Journal of agricultural and food chemistry, 2010-10, Vol.58 (19), p.10560-10567

2010

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Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10151-10161

2011

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Effects of Salinity Stress on Carotenoids, Anthocyanins, and Color of Diverse Tomato Genotypes

Journal of agricultural and food chemistry, 2011-11, Vol.59 (21), p.11676-11682

2011

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Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MS n : Identification of Seven New Classes of Compounds

Journal of agricultural and food chemistry, 2010-08, Vol.58 (15), p.8722-8737

2010

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Identification and Quantification of Betalains from the Fruits of 10 Mexican Prickly Pear Cultivars by High-Performance Liquid Chromatography and Electrospray Ionization Mass Spectrometry

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5758-5764

2008

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Pentacyclic Triterpenoids from Olive Fruit and Leaf

Journal of agricultural and food chemistry, 2010-09, Vol.58 (17), p.9685-9691

2010

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Profiling and Characterization by LC-MS n of the Chlorogenic Acids and Hydroxycinnamoylshikimate Esters in Maté (Ilex paraguariensis)

Journal of agricultural and food chemistry, 2010-05, Vol.58 (9), p.5471-5484

2010

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Formation of Carcinogenic 4(5)-Methylimidazole in Maillard Reaction Systems

Journal of agricultural and food chemistry, 2011-01, Vol.59 (2), p.615-618

2011

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Structural Characterization of Lignin from Triploid of Populus tomentosa Carr

Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6605-6615

2011

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Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis vinifera L.) Grapes and Red Wines

Journal of agricultural and food chemistry, 2009-09, Vol.57 (17), p.7883-7891

2009

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In-Depth Search Focused on Furans, Lactones, Volatile Phenols, and Acetals As Potential Age Markers of Madeira Wines by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry Combined with Solid Phase Microextraction

Journal of agricultural and food chemistry, 2011-04, Vol.59 (7), p.3186-3204

2011

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Rice Bran Fermented with Saccharomyces boulardii Generates Novel Metabolite Profiles with Bioactivity

Journal of agricultural and food chemistry, 2011-03, Vol.59 (5), p.1862-1870

2011

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Caffeoylquinic Acids and Flavonoids in the Immature Inflorescence of Globe Artichoke, Wild Cardoon, and Cultivated Cardoon

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.1026-1031

2010

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High Chlorogenic and Neochlorogenic Acid Levels in Immature Peaches Reduce Monilinia laxa Infection by Interfering with Fungal Melanin Biosynthesis

Journal of agricultural and food chemistry, 2011-04, Vol.59 (7), p.3205-3213

2011

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Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

UHPLC-PDA-ESI/HRMS/MS n Analysis of Anthocyanins, Flavonol Glycosides, and Hydroxycinnamic Acid Derivatives in Red Mustard Greens (Brassica juncea Coss Variety)

Characterization of Phenolic Components in Polar Extracts of Eucalyptus globulus Labill. Bark by High-Performance Liquid Chromatography–Mass Spectrometry

Characterization and Quantification of Hydroxycinnamate Derivatives in Stevia rebaudiana Leaves by LC-MS n

Fingerprints for Main Varieties of Argentinean Wines: Terroir Differentiation by Inorganic, Organic, and Stable Isotopic Analyses Coupled to Chemometrics

LC-PDA-ESI/MS n Identification of New Anthocyanins in Purple Bordeaux Radish (Raphanus sativus L. Variety)

Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC−DAD−ESI-MS n

Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes

Effect of Drying of Figs (Ficus carica L.) on the Contents of Sugars, Organic Acids, and Phenolic Compounds

Arbuscular Mycorrhizal Fungi (AMF) Improved Growth and Nutritional Quality of Greenhouse-Grown Lettuce

Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

LC-DAD-ESI/MS n Determination of Direct Condensation Flavanol−Anthocyanin Adducts in Pressure Extracted Pomegranate (Punica granatum L.) Juice

Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size

Effects of Salinity Stress on Carotenoids, Anthocyanins, and Color of Diverse Tomato Genotypes

Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MS n : Identification of Seven New Classes of Compounds

Identification and Quantification of Betalains from the Fruits of 10 Mexican Prickly Pear Cultivars by High-Performance Liquid Chromatography and Electrospray Ionization Mass Spectrometry

Pentacyclic Triterpenoids from Olive Fruit and Leaf

Profiling and Characterization by LC-MS n of the Chlorogenic Acids and Hydroxycinnamoylshikimate Esters in Maté (Ilex paraguariensis)

Formation of Carcinogenic 4(5)-Methylimidazole in Maillard Reaction Systems

Structural Characterization of Lignin from Triploid of Populus tomentosa Carr

Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis vinifera L.) Grapes and Red Wines

In-Depth Search Focused on Furans, Lactones, Volatile Phenols, and Acetals As Potential Age Markers of Madeira Wines by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry Combined with Solid Phase Microextraction

Rice Bran Fermented with Saccharomyces boulardii Generates Novel Metabolite Profiles with Bioactivity

Caffeoylquinic Acids and Flavonoids in the Immature Inflorescence of Globe Artichoke, Wild Cardoon, and Cultivated Cardoon

High Chlorogenic and Neochlorogenic Acid Levels in Immature Peaches Reduce Monilinia laxa Infection by Interfering with Fungal Melanin Biosynthesis

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