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Remedios Castro Mejias
Remedios Castro Mejias
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Title
Cited by
Cited by
Year
Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols
AM Alonso, R Castro, MC Rodrıguez, DA Guillén, CG Barroso
Food research international 37 (7), 715-721, 2004
1592004
Chemometric studies of vinegars from different raw materials and processes of production
R Natera, R Castro, M de Valme García-Moreno, MJ Hernández, ...
Journal of agricultural and food chemistry 51 (11), 3345-3351, 2003
1502003
Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars
ED Guerrero, RN Marín, RC Mejías, CG Barroso
Journal of Chromatography A 1104 (1-2), 47-53, 2006
1342006
Determination of quaternary ammonium pesticides by liquid chromatography–electrospray tandem mass spectrometry
R Castro, E Moyano, MT Galceran
Journal of Chromatography A 914 (1-2), 111-121, 2001
1342001
Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wine
RC Mejıas, RN Marın, MVG Moreno, CG Barroso
Journal of Chromatography A 995 (1-2), 11-20, 2003
1312003
Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar
RC Mejı́as, RN Marın, MVG Moreno, CG Barroso
Journal of Chromatography A 953 (1-2), 7-15, 2002
1252002
Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products
R Castro, R Natera, E Durán, C García-Barroso
European Food Research and Technology 228, 1-18, 2008
1182008
Stir bar sorptive extraction of volatile compounds in vinegar: Validation study and comparison with solid phase microextraction
ED Guerrero, RN Marín, RC Mejías, CG Barroso
Journal of Chromatography A 1167 (1), 18-26, 2007
1132007
Removal of iron, copper and manganese from white wines through ion exchange techniques: effects on their organoleptic characteristics and susceptibility to browning
P Benı́tez, R Castro, CG Barroso
Analytica Chimica Acta 458 (1), 197-202, 2002
992002
Headspace solid-phase microextraction analysis of aroma compounds in vinegar: validation study
RN Marı́n, RC Mejı́as, MVG Moreno, FG Rowe, CG Barroso
Journal of Chromatography A 967 (2), 261-267, 2002
982002
Ion-pair liquid chromatography–atmospheric pressure ionization mass spectrometry for the determination of quaternary ammonium herbicides
R Castro, E Moyano, MT Galceran
Journal of Chromatography a 830 (1), 145-154, 1999
941999
Comparative analysis of volatile compounds of ‘fino’sherry wine by rotatory and continuous liquid–liquid extraction and solid-phase microextraction in conjunction with gas …
R Castro, R Natera, P Benitez, CG Barroso
Analytica Chimica Acta 513 (1), 141-150, 2004
902004
On-line ion-pair solid-phase extraction–liquid chromatography–mass spectrometry for the analysis of quaternary ammonium herbicides
R Castro, E Moyano, MT Galceran
Journal of Chromatography A 869 (1-2), 441-449, 2000
882000
Biotechnological processes in fruit vinegar production
LM Luzón-Quintana, R Castro, E Durán-Guerrero
Foods 10 (5), 945, 2021
662021
Influence of metallic content of fino sherry wine on its susceptibility to browning
P Benı́tez, R Castro, P Jose Antonio Sanchez, CG Barroso
Food research international 35 (8), 785-791, 2002
652002
Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)
A Marrufo-Curtido, MJ Cejudo-Bastante, E Durán-Guerrero, ...
LWT 47 (2), 332-341, 2012
622012
Characterisation of volatile fraction of monovarietal wines: Influence of winemaking practices
Z Piñeiro, R Natera, R Castro, M Palma, B Puertas, CG Barroso
Analytica chimica acta 563 (1-2), 165-172, 2006
602006
Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy
R Delgado, E Durán, R Castro, R Natera, CG Barroso
Analytica Chimica Acta 672 (1-2), 130-136, 2010
512010
Changes in the polyphenolic and volatile contents of “fino” sherry wine exposed to ultraviolet and visible radiation during storage
P Benítez, R Castro, C García Barroso
Journal of Agricultural and Food Chemistry 51 (22), 6482-6487, 2003
512003
Optimization of a HS-SPME-GC-MS procedure for beer volatile profiling using response surface methodology: application to follow aroma stability of beers under different storage …
JJ Rodriguez-Bencomo, C Muñoz-González, PJ Martín-Álvarez, E Lázaro, ...
Food analytical methods 5, 1386-1397, 2012
462012
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