Carlos Asensio-Regalado

Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines

R. M. Alonso-Salces, B. Gallo, L. Berrueta, 2019, European Food Research and Technology.

Tempranillo Grape Extract in Transfersomes: A Nanoproduct with Antioxidant Activity

R. M. Alonso-Salces, B. Gallo, L. Berrueta, 2022, Nanomaterials.

Untargeted Metabolomic Liquid Chromatography High-Resolution Mass Spectrometry Fingerprinting of Apple Cultivars for the Identification of Biomarkers Related to Resistance to Rosy Apple Aphid.

R. M. Alonso-Salces, B. Gallo, Andrea Sasía-Arriba, 2022, Journal of agricultural and food chemistry.

A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace

R. M. Alonso-Salces, B. Gallo, L. Berrueta, 2022, Antioxidants.

Stepwise strategy based on 1H-NMR fingerprinting in combination with chemometrics to determine the content of vegetable oils in olive oil mixtures.

E. Valli, R. M. Alonso-Salces, S. Vichi, 2021, Food chemistry.