Showing 1 - 20 results of 27 for search 'Estrella Espada-Bellido', query time: 0.42s Refine Results
  1. 1
    A Screening Method Based on Headspace-Ion Mobility Spectrometry to Identify Adulterated Honey
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  2. 2
    Extraction of Antioxidants from Blackberry (<i>Rubus ulmifolius</i> L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniques
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  3. 3
    Exposure to Essential and Toxic Elements via Consumption of <i>Agaricaceae</i>, <i>Amanitaceae</i>, <i>Boletaceae,</i> and <i>Russulaceae</i> Mushrooms from Southern Spain and Northern Morocco
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  4. 4
    Essential Mineral Content (Fe, Mg, P, Mn, K, Ca, and Na) in Five Wild Edible Species of <i>Lactarius</i> Mushrooms from Southern Spain and Northern Morocco: Reference to Daily Intake
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  5. 5
    Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs
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  6. 6
    Application of Direct Thermal Desorption–Gas Chromatography–Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical Approach
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  7. 7
    Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (<i>Aristotelia chilensis</i> (Mol.) Stuntz)
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  8. 8
    Extraction of Antioxidant Compounds from Onion Bulb (<i>Allium cepa</i> L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods
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  9. 9
    Flavonol Composition and Antioxidant Activity of Onions (<i>Allium cepa</i> L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods
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  10. 10
    Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (<i>Allium cepa</i> L.)
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  11. 11
    Optimization of a Microwave Assisted Extraction Method for Maximum Flavonols and Antioxidant Activity of Onion Extracts
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  12. 12
    Induction of Oxidative Stress by Waterborne Copper and Arsenic in Larvae of European Seabass (<i>Dicentrarchus labrax</i> L.): A Comparison with Their Effects as Nanoparticles
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  13. 13
    Extraction of Anthocyanins and Total Phenolic Compounds from Açai (<i>Euterpe oleracea</i> Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction
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  14. 14
    Extraction of Anthocyanins and Total Phenolic Compounds from Açai (<i>Euterpe oleracea</i> Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction
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  15. 15
    Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers
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  16. 16
    Extraction of Anthocyanins and Total Phenolic Compounds from Açai (<i>Euterpe oleracea</i> Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction
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  17. 17
    Changes in Capsiate Content in Four Chili Pepper Genotypes (<i>Capsicum</i> spp.) at Different Ripening Stages
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  18. 18
    Optimization of Microwave-Assisted Extraction for the Recovery of Bioactive Compounds from the Chilean Superfruit (<i>Aristotelia chilensis</i> (Mol.) Stuntz)
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  19. 19
    Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as Affected by Ripening
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  20. 20
    Ultrasound-Assisted Extraction of Total Phenolic Compounds and Antioxidant Activity in Mushrooms
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