Gerardo Fernandez Barbero
Gerardo Fernandez Barbero
Profesor de Química, Universidad de Cádiz
Verified email at uca.es
Title
Cited by
Cited by
Year
Ultrasound-assisted extraction of capsaicinoids from peppers
GF Barbero, A Liazid, M Palma, CG Barroso
Talanta 75 (5), 1332-1337, 2008
2342008
Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: a comparison with conventional methods
APDF Machado, JL Pasquel-Reátegui, GF Barbero, J Martínez
Food Research International 77, 675-683, 2015
1842015
Determination of capsaicinoids in peppers by microwave-assisted extraction–high-performance liquid chromatography with fluorescence detection
GF Barbero, M Palma, CG Barroso
Analytica chimica acta 578 (2), 227-233, 2006
1632006
Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp
E Espada-Bellido, M Ferreiro-González, C Carrera, M Palma, CG Barroso, ...
Food chemistry 219, 23-32, 2017
1582017
Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids
J Paes, R Dotta, GF Barbero, J Martínez
The Journal of Supercritical Fluids 95, 8-16, 2014
1532014
Extraction of antioxidant compounds from blackberry (Rubus sp.) bagasse using supercritical CO2 assisted by ultrasound
JLP Reátegui, AP da Fonseca Machado, GF Barbero, CA Rezende, ...
The Journal of Supercritical Fluids 94, 223-233, 2014
1382014
Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound
P Santos, AC Aguiar, GF Barbero, CA Rezende, J Martínez
Ultrasonics sonochemistry 22, 78-88, 2015
1252015
Pressurized liquid extraction of capsaicinoids from peppers
GF Barbero, M Palma, CG Barroso
Journal of agricultural and food chemistry 54 (9), 3231-3236, 2006
1212006
Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)
GF Barbero, AG Ruiz, A Liazid, M Palma, JC Vera, CG Barroso
Food chemistry 153, 200-206, 2014
1172014
Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column
GF Barbero, A Liazid, M Palma, CG Barroso
Food chemistry 107 (3), 1276-1282, 2008
1072008
Recovery of anthocyanins from residues of Rubus fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and …
APDF Machado, ALD Pereira, GF Barbero, J Martínez
Food Chemistry 231, 1-10, 2017
1002017
Extraction of phenolic compounds and anthocyanins from juçara (Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids
M del Pilar Garcia-Mendoza, FA Espinosa-Pardo, AM Baseggio, ...
The Journal of Supercritical Fluids 119, 9-16, 2017
902017
Pressurized liquid extraction of bioactive compounds from grape marc
DTV Pereira, AG Tarone, CBB Cazarin, GF Barbero, J Martínez
Journal of Food Engineering 240, 105-113, 2019
742019
Application of Hansch’s Model to capsaicinoids and capsinoids: A study using the quantitative structure− activity relationship. A novel method for the synthesis of capsinoids
GF Barbero, JMG Molinillo, RM Varela, M Palma, FA Macías, CG Barroso
Journal of agricultural and food chemistry 58 (6), 3342-3349, 2010
712010
Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics
M Ferreiro-González, E Espada-Bellido, L Guillén-Cueto, M Palma, ...
Talanta 188, 288-292, 2018
672018
Supercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content
AC de Aguiar, LP Sales, JP Coutinho, GF Barbero, HT Godoy, J Martínez
The Journal of Supercritical Fluids 81, 210-216, 2013
652013
Fast analysis of curcuminoids from turmeric (Curcuma longa L.) by high-performance liquid chromatography using a fused-core column
JF Osorio-Tobón, PIN Carvalho, GF Barbero, GC Nogueira, MA Rostagno, ...
Food chemistry 200, 167-174, 2016
572016
Capsaicinoid contents in peppers and pepper-related spicy foods
GF Barbero, A Liazid, L Azaroual, M Palma, CG Barroso
International journal of food properties 19 (3), 485-493, 2016
452016
Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling
ALB Dias, CSA Sergio, P Santos, GF Barbero, CA Rezende, J Martínez
Journal of Food Engineering 198, 36-44, 2017
412017
Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy
M Ferreiro-González, GF Barbero, JA Álvarez, A Ruiz, M Palma, J Ayuso
Food chemistry 220, 331-336, 2017
412017
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