Artículos JCR-SCI
- Volatile Components of Raw and Smoked Black Bream (Brama raii) and Rainbow Trout (Oncorhynchus mykiss) Studied by Means of Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry Journal of the Science of Food and Agriculture, 2002; 82(9), 945 - 952
- Study of the Volatile Composition of an Aqueous Oak Smoke Preparation Food Chemistry, 2002; 79, 283 - 292
- Chemical References in Sensory Analysis of Smoke Flavourings Food Chemistry, 2002; 78, 433 - 442
- Some Compounds Detected for the First Time in Oak Wood Extracts by CG/MS Sciences des Aliments, 2001; 21, 65 - 70
- Carbohydrate and Nitrogenated Derivatives in Liquid Smoke Flavorings Journal of Agricultural and Food Chemistry, 2001; 49, 2395 - 2403
- High Resolution ¹H Nuclear Magnetic Resonance in the Study of Edible Oils and Fats Trends in Food Science & Technology, 2001; 12, 328 - 338
- Study of Several Aspects of a General Method for the Determination of Polycyclic Aromatic Hydrocarbons in Liquid Smoke Flavourings by GC/MS Foods Additives and Contaminants, 2000; 17, 27 - 44
- Determination of Polycyclic Aromatic Hydrocarbons in Commercial Liquid Smoke Flavourings of very Different Composition by Gas Chromatography-Mass Spectrometry Journal of Agricultural and Food Chemistry, 2000; 48, 126 - 131
- Occurrence of Polycyclic Aromatic Hydrocarbons in Smoke Flavourings Polycyclic Aromatic Compounds, 2000; 21, 215 - 229
- Pyrolytic behaviour of Spanish oil shales and their kerogens Journal of Analytical and Applied Pyrolysis, 2000; 56, 1 - 21
- Some of the Most Significant Changes in the Fourier Transform Infrared Spectra of Edible Oils under Oxidative Conditions Journal of the Science of Food and Agriculture, 2000; 80, 2028 - 2036
- Polycyclic Aromatic Hydrocarbons in Liquid Smoke Flavourings Obtained from Different Types of Wood. Effect of Storage in Polyethylene Flasks on Their Concentrations Journal of Agricultural and Food Chemistry, 2000; 48, 5083 - 5087
- Usefulness of the Frequencies of some Fourier Transform Infrared Spectroscopic Bands in Evaluating the Composition of Edible Oil Mixtures Fett/Lipids, 1999; 101, 71 - 76
- Smoke and Liquid Smoke. Study of an Aqueous Smoke Flavouring from the Aromatic plant Thymus vulgaris L. Journal of the Science of Food and Agriculture, 1999; 63, 1267 - 1274
- GC/MS Analysis of Lignin Monomers, Dimers and Trimers in Liquid Smoke Flavourings Journal of the Science of Food and Agriculture, 1999; 79, 1889 - 1903
- Usefulness of the Frequency Data of the Fourier Transform Infrared Spectra to Evaluate the Oxidation Degree of Edible Oils Journal of Agricultural and Food Chemistry, 1999; 47, 709 - 719
- Extractable Components of the Aerial Parts of Salvia lavandulifolia and the Composition of the Liquid Smoke Flavoring Obtained from Them Journal of Agricultural and Food Chemistry, 1999; 47, 3016 - 3027
- Influence of the Moisture Contents on the Composition of the Liquid Smoke Produced in the Pyrolysis Process of Fagus sylvatica L. Wood. Journal of Agricultural and Food Chemistry, 1999; 47, 4126 - 4136
- Relationships between the Composition of Edible Oils and Lard and the Ratio of the Absorbance of Concrete Bands of their Fourier Transform Infrared Spectra. Role of some Bands of the Fingerprint Region Journal of Agricultural and Food Chemistry, 1998; 46, 1788 - 1793
- Characterization of Coal Tar Pitches with Different Softening Points by ¹H-NMR. Role of the Different Kinds of Protons in the Thermal Process Fuel Processing Technology, 1998; 58, 1 - 15
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