Lucía Guardiola

Use of cyclodextrins to recover catechin and epicatechin from red grape pomace.

H. Pérez‐Sánchez, P. Hernández-Sánchez, J. A. Gabaldón, 2016, Food chemistry.

Heat inactivation of thermolabile polygalacturonase down to single molecule level. Systematic investigation and molecular modeling

I. Aprodu, A. Serrano-Martínez, E. Núñez-Delicado, 2021 .

Optimization of a method for preparing solid complexes of essential clove oil with β-cyclodextrins.

P. Hernández-Sánchez, J. A. Gabaldón, A. Serrano-Martínez, 2017, Journal of the science of food and agriculture.

Complexation between oleanolic and maslinic acids with native and modified cyclodextrins.

P. Hernández-Sánchez, E. Núñez-Delicado, S. López-Miranda, 2018, Food chemistry.

Simultaneous Determination of Nine Sulphonamides by LC-MS for Routine Control of Raw Honey Samples

J. A. Gabaldón, L. Almela, E. Núñez-Delicado, 2017, Food Analytical Methods.

Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere.

P. Andreo‐Martínez, N. García-Martínez, J. A. Gabaldón, 2017, Journal of food protection.

Ochratoxin A in red paprika: relationship with the origin of the raw material.

J. A. Gabaldón, L. Almela, F. Torrella, 2007, Food microbiology.

Determinación de ocratoxina A por HPLC en muestras de pimentón. Validación y comparación con el método ELISA

L. Almela, Lucía Guardiola, J. A. Gabaldón, 2005 .