C. G. Barroso

Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content.

A. M. Alonso, D. A. Guillén, C. Domínguez, 2002, Journal of agricultural and food chemistry.

Determination of organic acids by capillary electrophoresis with simultaneous addition of Ca and Mg as complexing agents

C. Jurado, C. G. Barroso, M. G. Moreno, 2003 .

Analytical characterisation of a Brandy de Jerez during its ageing

C. Barroso, M. C. Rodríguez, D. A. Guillén, 2011 .

Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp.

M. Ferreiro-González, E. Espada-Bellido, G. F. Barbero, 2017, Food chemistry.

S of the polyphenol content of red and white grape varieties by liquid chromatography-mass spectrometry and its relationship to

D. A. Guillén, L. Zorro, C. G. Barroso, 2003 .

Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols

Dominico A. Guillén, Carmelo García Barroso, Remedios Castro, 2004 .

Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez.

C. Barroso, M. C. Rodríguez, D. A. Guillén, 2009, Journal of separation science.