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Artículo
Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
(MDPI, 2019)
The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. ...
Artículo
Fitting Nonlinear Calibration Curves: No Models Perfect
(Scientific Research Publishing, 2017)
The study of the calibration of a series of compounds of environmental concern (six perfluoroalkyl compounds (perfluorooctane sulfonic acid and five perfluoroalkyl carboxylic acids), three preservatives (methyl-, ethyl- ...
Artículo
Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegars
(Elsevier Ltd, 2019-07-30)
A practice in wine vinegar production is the addition of grape-must caramel to correct and unify the final colour of different batches. Although current legislation allows it, the effect in vinegars’ quality has not been ...
Artículo
Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis Elegans
(American Chemical Society, 2013)
The phenolic composition of the extractable fraction of Zalema grape pomace has been analyzed by HPLC-DAD-MS and consisted of mainly flavanols and flavonols (122.75 and 23.11 mg/100 g dry pomace, respectively). The antioxidant ...
Artículo
Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster
(Elsevier, 2018)
The purpose of this study was to assess the relationship between the effect of regulated deficit irrigation, cluster, developmental stages and two seasons (autumn 2015 and spring 2016) on the commercial and functional ...
Artículo
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
(CSIC, 2016)
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra ...
Artículo
François-Antoine-Henri Descroizilles (1781-1825), démonstrateur royal de chimie, apothecary, inventor and industrial chemist: the father of titrimetric analysis. Part I
(Real Academia Nacional de Farmacia, 2018)
In this contribution the life and work of François-Antoine-Henry Descroizilles is reviewed. He is recognized as a multifaceted person, and as a skilled and wise chemist by eminent scientists of his time. Descroizilles ...
Artículo
Citrate and Polyvinylpyrrolidone Stabilized Silver Nanoparticles as Selective Colorimetric Sensor for Aluminum (III) Ions in Real Water Samples
(MDPI, 2020)
The use of silver nanoparticles stabilized with citrate and polyvinylpyrrolidone as a sensor for aluminum ions determination is proposed in this paper. These non-functionalized and specific nanoparticles provide a highly ...
Artículo
Response of Mycorrhizal 'Touriga Nacional' Variety Grapevines to High Temperatures Measured by Calorespirometry and Near-Infrared Spectroscopy
(MDPI, 2020)
Heat stress negatively affects several physiological and biochemical processes in grapevine plants. In this work, two new methods, calorespirometry, which has been used to determine temperature adaptation in plants, and ...
Artículo
Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions
(MDPI, 2020-12)
The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been ...