Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture
Es-Sbata, Ikram, Castro, Remedios, Carmona-Jiménez, Yolanda, Zouhair, Rachid, Durán-Guerrero, Enrique
Published in Foods (24.01.2022)
Published in Foods (24.01.2022)
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Corrigendum to “Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products” [Food Chem. 165 (2014) 198–204]
Carmona-Jiménez, Yolanda, García-Moreno, M. Valme, Igartuburu, Jose M., Barroso, Carmelo Garcia
Published in Food chemistry (2015)
Published in Food chemistry (2015)
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Biosynthesis of uniform ultra-small gold nanoparticles by aged Dracaena Draco L extracts
Luna, Manuel, Zarzuela, Rafael, Mosquera, María J., Gil, M.L. Almoraima, Cubillana-Aguilera, Laura M., Delgado-Jaén, Juan J., Palacios-Santander, José M., García-Moreno, Valme, Carmona-Jimenez, Yolanda
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (20.11.2019)
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (20.11.2019)
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