Mónica Bueno

Universidad de Zaragoza

H指数:26

被引数:2,094

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High-sensitivity quantification of trace carbonyl compounds in wine by a derivatization-free SPE-SBSE-TD-GC-GC-MS approach

通过无需衍生化的SPE-SBSE-TD-GC-GC-MS方法对葡萄酒中痕量羰基化合物进行高灵敏度定量

Talanta

IF6.1

2026-04-250

OAAI

Chemical changes in the volatile composition associated to the anoxic and oxidative storages of red wines

Food Chemistry

IF9.8

2026-01-210

OAAI

A preliminary approach to increase oxidative stability in wines: the addition of sacrificial amino acids naturally occurring in wine to reduce Strecker aldehydes formation

提高葡萄酒氧化稳定性的初步方法：添加葡萄酒中自然存在的牺牲性氨基酸以减少斯特雷克醛的形成

Food Chemistry

IF9.8

2025-09-180

OAAI

Revisiting sensory and GC-olfactometric changes occurring in Spanish red wines during oxidation

重新审视氧化过程中西班牙红葡萄酒中感官特性和GC-嗅辨法测定的变化

European Food Research and Technology

IF3.2

2025-07-230

OAAI

Biological Activity Evaluation Against Fusarium oxysporum, Fusarium circinatum, and Meloidogyne incognita of Bioactives-Enriched Extracts of Ruta graveolens L.

Ruta graveolens L.中生物活性富集提取物的生物活性评价：针对Fusarium oxysporum、Fusarium circinatum和Meloidogyne incognita。

MOLECULES

IF4.6

2025-05-210

Utilizing green solvents in compressed fluids technologies for extracting bioactive compounds from Ruta graveolens L.

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2024-09-010

OAAI

Chemical Profile of Cell Cultures of Kalanchoë gastonis-bonnieri Transformed by Agrobacterium rhizogenes

AGRONOMY-BASEL

IF3.4

2024-01-152

Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines-Occurrence in Spanish Red Wines and Mistelles

MOLECULES

IF4.6

2023-05-225

OAAI

Natural versus conventional production of Spanish white wines: an exploratory study

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-02-145

HPLC-DAD-APCI-MS as a Tool for Carotenoid Assessment of Wild and Cultivated Cherry Tomatoes

HORTICULTURAE

IF3

2021-08-315

In vitro neuroprotective potential of terpenes from industrial orange juice by-products

FOOD & FUNCTION

IF5.4

2021-01-0159

OAAI

Use of high and ultra-high pressure based-processes for the effective recovery of bioactive compounds from Nannochloropsis oceanica microalgae

JOURNAL OF SUPERCRITICAL FLUIDS

IF4.4

2021-01-0122

PREAI

Green ultra-high pressure extraction of bioactive compounds from Haematococcus pluvialis and Porphyridium cruentum microalgae

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-12-0129

OAAI

Compressed CO2 Technologies for the Recovery of Carotenoid-Enriched Extracts from Dunaliella salina with Potential Neuroprotective Activity

ACS SUSTAINABLE CHEMISTRY & ENGINEERING

IF7.3

2020-07-0824

OAAI

Chiral analysis in food science

食品科学中的手性分析

TRAC-TRENDS IN ANALYTICAL CHEMISTRY

IF12

2020-02-0184

PREAI

Green Compressed Fluid Technologies To Extract Antioxidants and Lipids from Galdieria phlegrea in a Biorefinery Approach

ACS SUSTAINABLE CHEMISTRY & ENGINEERING

IF7.3

2020-01-3122

OAAI

Recent advances in mass spectrometry studies of non-covalent complexes of macrocycles - A review

ANALYTICA CHIMICA ACTA

IF6

2019-11-0128

OAAI

Hansen solubility parameters for selection of green extraction solvents

汉森溶解度参数选择绿色萃取溶剂

TRAC-TRENDS IN ANALYTICAL CHEMISTRY

IF12

2019-09-01100

PREAI

Sub- and supercritical fluid extraction of bioactive compounds from plants, food-by-products, seaweeds and microalgae - An update

从植物，食品副产品，海藻和微藻中提取生物活性化合物的亚和超临界流体-更新

TRAC-TRENDS IN ANALYTICAL CHEMISTRY

IF12

2019-07-01180

OAAI

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

FOOD CHEMISTRY

IF9.8

2019-05-0161

OAAI

Mónica Bueno

个人简介

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