Publications by the researcher in collaboration with MARIA JESUS LERMA GARCIA (15)

2015

  1. Statistical classification of pumpkin seed oils by direct infusion mass spectrometry: Correlation with GC-FID profiles

    European Journal of Lipid Science and Technology, Vol. 117, Núm. 3, pp. 331-337

2013

  1. Preparation and evaluation of lauryl methacrylate monoliths with embedded silver nanoparticles for capillary electrochromatography

    Electrophoresis, Vol. 34, Núm. 6, pp. 925-934

2011

  1. Classification of pumpkin seed oils according to their species and genetic variety by attenuated total reflection fourier-transform infrared spectroscopy

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 8, pp. 4125-4129

  2. Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet-visible detection to predict the botanical origin of vegetable oils

    Journal of Chromatography A, Vol. 1218, Núm. 42, pp. 7521-7527

2010

  1. Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

    Food Chemistry, Vol. 118, Núm. 1, pp. 78-83

2009

  1. Characterization of the alcoholic fraction of vegetable oils by derivatization with diphenic anhydride followed by high-performance liquid chromatography with spectrophotometric and mass spectrometric detection

    Journal of Chromatography A, Vol. 1216, Núm. 2, pp. 230-236

  2. Composition, industrial processing and applications of rice bran γ-oryzanol

    Food Chemistry, Vol. 115, Núm. 2, pp. 389-404

  3. Prediction of the curing time of Spanish hams using peptide profiles established by capillary zone electrophoresis

    Food Chemistry, Vol. 113, Núm. 2, pp. 635-639

2008

  1. Classification of vegetable oils according to their botanical origin using sterol profiles established by direct infusion mass spectrometry

    Rapid Communications in Mass Spectrometry, Vol. 22, Núm. 7, pp. 973-978

  2. Evaluation of the quality of olive oil using fatty acid profiles by direct infusion electrospray ionization mass spectrometry

    Food Chemistry, Vol. 107, Núm. 3, pp. 1307-1313

  3. Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry

    Food Chemistry, Vol. 108, Núm. 3, pp. 1142-1148

  4. Quality changes and tocopherols and γ-Orizanol concentrations in rice bran oil during the refining process

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 85, Núm. 11, pp. 1013-1019

  5. Rapid determination of sterols in vegetable oils by CEC using methacrylate ester-based monolithic columns

    Electrophoresis, Vol. 29, Núm. 22, pp. 4603-4611

2007

  1. Classification of vegetable oils according to their botanical origin using amino acid profiles established by direct infusion mass spectrometry

    Rapid Communications in Mass Spectrometry, Vol. 21, Núm. 22, pp. 3751-3755

  2. Determination of tocopherols in vegetable oils by CEC using methacrylate ester-based monolithic columns

    Electrophoresis, Vol. 28, Núm. 22, pp. 4128-4135