Publikationen, an denen er mitarbeitet Miguel Angel Camara Botia (63)

2024

  1. Analysis of cleaning water used in the wine industry: Part I – Pesticide selection

    Microchemical Journal, Vol. 204

  2. Matrix-Matched Calibration for the Quantitative Analysis of Pesticides in Pepper and Wheat Flour: Selection of the Best Calibration Model

    Agriculture (Switzerland), Vol. 14, Núm. 7

  3. The composition and structure of plant fibers affect their fining performance in wines

    Food Chemistry, Vol. 460

  4. Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo

    Beverages, Vol. 10, Núm. 2

2023

  1. Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

    Food Chemistry, Vol. 403

  2. Mapping of emerging contaminants in coastal waters research: A bibliometric analysis of research output during 1986–2022

    Marine Pollution Bulletin, Vol. 194

  3. Uncertainty and associated risks in the analysis of pesticides in homogeneous paprika samples

    Food Chemistry, Vol. 429

2021

  1. Analysis of intact glycosidic aroma precursors in grapes by high-performance liquid chromatography with a diode array detector

    Foods, Vol. 10, Núm. 1

  2. Evolution of fungicide residues in pruned vine-Shoots

    Oeno One, Vol. 55, Núm. 1, pp. 145-152

  3. Heavy metals and trace elements in human breast milk from industrial/mining and agricultural zones of southeastern spain

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 17

  4. Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

    European Food Research and Technology, Vol. 247, Núm. 4, pp. 947-960

2020

  1. A descriptive bibliometric study on bioavailability of pesticides in vegetables, food or wine research (1976–2018)

    Environmental Toxicology and Pharmacology, Vol. 77

  2. Determination of pesticide residues in edible snails with QuEChERS coupled to GC-MS/MS

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 37, Núm. 11, pp. 1881-1887

  3. Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes

    LWT, Vol. 131

  4. Removal residues of pesticides in apricot, peach and orange processed and dietary exposure assessment

    Food Chemistry, Vol. 325

  5. Science production of pesticide residues in honey research: A descriptive bibliometric study

    Environmental Toxicology and Pharmacology, Vol. 79

2019

  1. Dissipation of three fungicides and their effects on anthocyanins and color of monastrell red wines

    International Journal of Molecular Sciences, Vol. 20, Núm. 6

  2. Efecto de fungicidas sobre la calidad organoléptica de vinos tintos variedad cabernet sauvignon

    Enología del siglo XXI, Núm. 3, pp. 40-49

  3. Influence of fungicide residues and in vitro gastrointestinal digestion on total antioxidant capacity and phenolic fraction of Graciano and Tempranillo red wines

    Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes, Vol. 54, Núm. 12, pp. 942-947

2018

  1. Can iprovalicarb, mepanipyrim and tetraconazole modify the proteomicprofile of Lalvin T73™ yeasts?

    Abstracts Book: International Congress on Grapevine and Wine Sciences