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Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
MJ Lerma-García, G Ramis-Ramos, JM Herrero-Martínez, ...
Food Chemistry 118 (1), 78-83, 2010
Composition, industrial processing and applications of rice bran γ-oryzanol
MJ Lerma-García, JM Herrero-Martínez, EF Simó-Alfonso, ...
Food Chemistry 115 (2), 389-404, 2009
Quality changes and tocopherols and γ‐orizanol concentrations in rice bran oil during the refining process
VR Pestana, RC Zambiazi, CRB Mendonça, MH Bruscatto, ...
Journal of the American Oil Chemists' Society 85 (11), 1013-1019, 2008
Tannin analysis of chestnut bark samples (Castanea sativa Mill.) by HPLC-DAD–MS
P Comandini, MJ Lerma-García, EF Simó-Alfonso, TG Toschi
Food Chemistry 157, 290-295, 2014
Selective extraction and determination of catecholamines in urine samples by using a dopamine magnetic molecularly imprinted polymer and capillary electrophoresis
M Bouri, MJ Lerma-García, R Salghi, M Zougagh, A Ríos
Talanta 99, 897-903, 2012
Use of an enzyme-assisted method to improve protein extraction from olive leaves
M Vergara-Barberán, MJ Lerma-García, JM Herrero-Martínez, ...
Food chemistry 169, 28-33, 2015
Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils
MJ Lerma-García, R Lusardi, E Chiavaro, L Cerretani, A Bendini, ...
Journal of Chromatography A 1218 (42), 7521-7527, 2011
Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties
I Fernández-Segovia, MJ Lerma-García, A Fuentes, JM Barat
Food research international 111, 212-219, 2018
Determination of tocopherols and tocotrienols in vegetable oils by nanoliquid chromatography with ultraviolet− visible detection using a silica monolithic column
L Cerretani, MJ Lerma-García, JM Herrero-Martínez, T Gallina-Toschi, ...
Journal of Agricultural and Food Chemistry 58 (2), 757-761, 2010
Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content
MJ Lerma-García, EF Simó-Alfonso, A Bendini, L Cerretani
Food Chemistry 117 (4), 608-614, 2009
Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results
MJ Lerma-García, L Cerretani, C Cevoli, EF Simó-Alfonso, A Bendini, ...
Sensors and Actuators B: Chemical 147 (1), 283-289, 2010
Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression
MJ Lerma-García, EF Simó-Alfonso, A Bendini, L Cerretani
Food Chemistry 124 (2), 679-684, 2011
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
MJ Lerma-García, A Gori, L Cerretani, EF Simó-Alfonso, MF Caboni
Journal of dairy science 93 (10), 4490-4496, 2010
Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
MA Quelal-Vásconez, MJ Lerma-García, É Pérez-Esteve, ...
Food Control 99, 68-72, 2019
Solid-phase extraction based on ground methacrylate monolith modified with gold nanoparticles for isolation of proteins
M Vergara-Barberan, MJ Lerma-García, EF Simó-Alfonso, ...
Analytica chimica acta 917, 37-43, 2016
Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC
É Pérez-Esteve, MJ Lerma-García, A Fuentes, C Palomares, JM Barat
Food Control 67, 171-176, 2016
Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography
MJ Lerma-García, C Lantano, E Chiavaro, L Cerretani, ...
Food research international 42 (10), 1446-1452, 2009
Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices
M Ruiz-Rico, E Perez-Esteve, MJ Lerma-Garcia, MD Marcos, ...
Food Chemistry 218, 471-478, 2017
Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry
MJ Lerma-García, JM Herrero-Martínez, G Ramis-Ramos, ...
Food chemistry 108 (3), 1142-1148, 2008
Evaluation of the quality of olive oil using fatty acid profiles by direct infusion electrospray ionization mass spectrometry
MJ Lerma-García, JM Herrero-Martínez, G Ramis-Ramos, ...
Food chemistry 107 (3), 1307-1313, 2008
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