Estrella Núñez Delicado-rekin lankidetzan egindako argitalpenak (32)

2021

  1. A sustainable approach by using microalgae to minimize the eutrophication process of Mar Menor lagoon

    Science of the Total Environment, Vol. 758

2020

  1. A smart strategy to improve t-resveratrol production in grapevine cells treated with cyclodextrin polymers coated with magnetic nanoparticles

    Polymers, Vol. 12, Núm. 4

2007

  1. Characterization of polyphenol oxidase from Napoleon grape

    Food Chemistry, Vol. 100, Núm. 1, pp. 108-114

  2. Cyclodextrins as resveratrol carrier system

    Food Chemistry, Vol. 104, Núm. 1, pp. 39-44

  3. Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 20, pp. 8158-8164

  4. Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant

    Food Chemistry, Vol. 101, Núm. 3, pp. 1164-1171

  5. Reaction's mechanism of fresh apple juice enzymatic browning in the presence of maltosyl-β-cyclodextrin

    Journal of Inclusion Phenomena and Macrocyclic Chemistry

2006

  1. Determination of stoichiometric coefficients and apparent formation constants for β-cyclodextrin complexes of trans-resveratrol using reversed-phase liquid chromatography

    Journal of Chromatography A, Vol. 1135, Núm. 2, pp. 158-165

  2. Study of the effect of ripening stages and climatic conditions on the physicochemical and sensorial parameters of two varieties of Vitis vinifera L. by principal component analysis: Influence on enzymatic browning

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 4, pp. 592-599

2005

  1. Efecto de la Agricultura Ecológica en los niveles de ppo de uva monastrell cultivada en la provincia de Albacete

    Sabuco: Revista de estudios albacetenses, Núm. 5, pp. 5-21

  2. Effect of organic farming practices on the level of latent polyphenol oxidase in grapes

    Journal of Food Science, Vol. 70, Núm. 1

  3. Evidence of p-quinoid enamine formation during the oxidative desamination of p-hydroxy-D-phenylglycine catalyzed by D-amino acid oxidase

    Journal of Molecular Catalysis B: Enzymatic, Vol. 35, Núm. 1-3, pp. 7-13

  4. Optimization of tropical juice composition for the Spanish market

    Journal of Food Science, Vol. 70, Núm. 1

  5. Polyphenol oxidase from dominga table grape

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 15, pp. 6087-6093

2004

  1. Alimentos procedentes de organismos modificados genéticamente

    Nuevos alimentos para el siglo XXI (Universidad Católica San Antonio de Murcia), pp. 153-212

2003

  1. Anomalous oxidation of MDL 73,404 by horseradish peroxidase

    International Journal of Biochemistry and Cell Biology, Vol. 35, Núm. 2, pp. 183-191

  2. Biotecnología: enzimas en alimentación

    Los modelos alimentarios a debate: la interdisciplinariedad de la alimentación (Universidad Católica San Antonio de Murcia), pp. 171-204

  3. Partial purification of latent persimmon fruit polyphenol oxidase

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 7, pp. 2058-2063

2001

  1. Proteolytic activation of latent paraguaya peach PPO. Characterization of monophenolase activity

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 2, pp. 1003-1008

2000

  1. Oxidation of salsolinol by banana pulp polyphenol oxidase and its kinetic synergism with dopamine

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 11, pp. 5543-5547