Publikationen, an denen er mitarbeitet Florentina Castro Rubio (9)

2024

  1. Unlocking peach juice byproduct potential in food waste biorefineries: Phenolic compounds profile, antioxidant capacity and fermentable sugars

    Bioresource Technology, Vol. 396

2023

  1. Untargeted metabolomic study by liquid chromatography–mass spectrometry in brain tissues on the effects of combined cocaine and ethanol self-administration in male and female young rats

    Journal of Chromatography A, Vol. 1700

2008

  1. Desarrollo y validación de metodologías analíticas para la determinación de proteínas de soja en productos cárnicos por cromatografía líquida de perfusión

    Desarrollo y validación de metodologías analíticas para la determinación de proteínas de soja en productos cárnicos por cromatografía líquida de perfusión

2007

  1. Determination of soybean proteins in soybean-wheat and soybean-rice commercial products by perfusion reversed-phase high-performance liquid chromatography

    Food Chemistry, Vol. 100, Núm. 3, pp. 948-955

  2. Perfusion reversed-phase high-performance liquid chromatography/mass spectrometry analysis of intact soybean proteins for the characterization of soybean cultivars

    Journal of Chromatography A, Vol. 1170, Núm. 1-2, pp. 34-43

2006

  1. Identification of marker proteins for the adulteration of meat products with soybean proteins by multidimensional liquid chromatography-tandem mass spectrometry

    Journal of Proteome Research, Vol. 5, Núm. 9, pp. 2424-2430

2005

  1. Detection and quantitation of additions of soybean proteins in cured-meat products by perfusion reversed-phase high-performance liquid chromatography

    Journal of Separation Science, Vol. 28, Núm. 9-10, pp. 987-995

  2. Development of a perfusion reversed-phase HPLC method for the separation of soybean and cereal (wheat, corn, and rice) proteins in binary mixtures. Application to the detection of soybean proteins in commercial bakery products

    Journal of Separation Science, Vol. 28, Núm. 9-10, pp. 996-1004

  3. Simple and inexpensive method for the reliable determination of additions of soybean proteins in heat-processed meat products: An alternative to the AOAC official method

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 2, pp. 220-226