J. Regueiro

发表

Ultrasound-assisted emulsification-microextraction for the determination of phenolic compounds in olive oils.

J. Simal-Gándara, C. González-Barreiro, B. Cancho-Grande, 2014, Food chemistry.

Application of the Mussel Watch concept in studies of the distribution of hydrocarbons in the coastal zone of the Ebro Delta

B. Simoneit, R. Risebrough, J. Grimalt, 1983 .

Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis.

J. Simal-Gándara, B. Cancho-Grande, M. Figueiredo-González, 2014, Food chemistry.

Glutathione Peroxidase Activity, TBARS, and α-Tocopherol in Meat from Chickens Fed Different Diets

C. Maraschiello, J. Regueiro, C. Sárraga, 1999 .

Effects of α-tocopheryl acetate and β-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat

M. D. Guàrdia, J. Regueiro, L. Guerrero, 2006 .

Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection.

M. Castellari, J. Regueiro, M. Clariana, 2011, Meat science.

Influence of enrofloxacin administration on the proteolytic and antioxidant enzyme activities of raw and cooked turkey products

M. Castellari, J. Regueiro, A. Valero, 2005 .

Dietary Iron and Copper Removal Does Not Improve Cholesterol and Lipid Oxidative Stability of Raw and Cooked Broiler Meat

E. Esteve-Garcia, C. Maraschiello, J. Regueiro, 2000 .

The combined effects of α-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat

M. Castellari, J. Regueiro, C. Sárraga, 2006, British poultry science.

Determination of cholesterol in fat and muscle of pig by HPLC and capillary gas chromatography with solvent venting injection

C. Maraschiello, J. Regueiro, Isabel Díaz, 1996 .

Vitamin E levels, thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α-tocopheryl acetate- and β-carotene-supplemented diets

E. Esteve-Garcia, Guàrdia, J. Regueiro, 2004 .

Relationship between sensory and instrumental analysis of 2,4,6-trichloroanisole in wine and cork stoppers

Victòria Salvadó, Sara Insa, Enriqueta Anticó, 2004 .

Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times.

M. Castellari, J. Arnau, M. D. Guàrdia, 2013, Meat science.

Role of 4-Phenyl-3-buten-2-one in Boar Taint: Identification of New Compounds Related to Sensorial Descriptors in Pig Fat

M. Solé, J. Regueiro, 2001 .

Possibilities of PTV injection for the analysis of triglycérides.

F. David, I. Díaz, J. Regueiro, 1994 .

Triglyceride composition of fresh ham fat from Iberian pigs produced with different systems of animal nutrition

I. Díaz, M. Casillas, J. Regueiro, 1996 .

Determination of neutral lipids from subcutaneous fat of cured ham by capillary gas chromatography and liquid chromatography.

I. Díaz, J. Regueiro, J. G. García Regueiro, 1994, Journal of chromatography. A.

Effect of pre- and postpartum malate supplementation to dairy cows on rumen fermentation and milk production early lactation.

A. Bach, M. Devant, J. Regueiro, 2005 .