M. Cabrera-Bañegil

发表

Front-face fluorescence excitation-emission matrices in combination with three-way chemometrics for the discrimination and prediction of phenolic response to vineyard agronomic practices.

I. Durán-Merás, D. Airado-Rodríguez, M. Cabrera-Bañegil, 2019, Food chemistry.

Combination of fluorescence excitation emission matrices in polar and non-polar solvents to obtain three- and four- way arrays for classification of Tempranillo grapes according to maturation stage and hydric status.

I. Durán-Merás, A. Muñoz de la Peña, M. Cabrera-Bañegil, 2019, Talanta.

Fluorescence Study of Four Olive Varieties Paste According to Sampling Dates and the Control in the Elaboration of Table Olives of “Ascolana tenera”

D. Martín-Vertedor, I. Durán-Merás, E. Lodolini, 2020, Food Analytical Methods.

Control of olive cultivar irrigation by front-face fluorescence excitation-emission matrices in combination with PARAFAC

D. Martín-Vertedor, I. Durán-Merás, E. Boselli, 2018, Journal of Food Composition and Analysis.

Influence of Water Deficit in Bioactive Compounds of Olive Paste and Oil Content

M. H. Prieto, D. Martín-Vertedor, M. Cabrera-Bañegil, 2018 .

Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments

M. H. Prieto, D. Martín-Vertedor, M. Cabrera-Bañegil, 2017 .

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments.

D. Martín-Vertedor, J. Delgado-Adámez, R. Ramírez, 2019, Food chemistry.

Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

D. Martín-Vertedor, M. Cabrera-Bañegil, F. Pérez-Nevado, 2019, Journal of Food Science and Technology.

The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature

D. Martín-Vertedor, M. Cabrera-Bañegil, R. Pleite, 2018 .

Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste.

D. Martín-Vertedor, I. Durán-Merás, J. Delgado-Adámez, 2017, Food chemistry.

Evolution of polyphenols content in plum fruits (Prunus salicina) with harvesting time by second-order excitation-emission fluorescence multivariate calibration

I. Durán-Merás, A. Peña, M. Cabrera-Bañegil, 2020 .

Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

D. Martín-Vertedor, M. Cabrera-Bañegil, S. Martillanes, 2018, Food Control.

Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples.

I. Durán-Merás, T. Galeano-Díaz, M. Cabrera-Bañegil, 2017, Food chemistry.

First-order discrimination of methanolic extracts from plums according to harvesting date using fluorescence spectra. Quantification of polyphenols

I. Durán-Merás, Olga Monago-Maraña, M. Cabrera-Bañegil, 2021 .