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Publications by Beatriz Antolín
Analysis of Volatile Compounds in Gluten-Free Bread Crusts With an Optimised and Validated SPME-GC/QTOF Methodology
Food Research International
Food Science
Related publications
Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled With GC-O, GC-MS and Sensory Evaluation
South African Journal of Enology and Viticulture
Multivariate Optimization of HS-SPME/GC-MS Technique for the Characterization of Volatile Compounds Present in Hedeoma Multiflorum Benth
Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas
Drug Discovery
Alternative Medicine
Plant Science
Pharmacology
Complementary
SPME-GC/MS Analysis of Methanol in Biospecimen by Derivatization With Pyran Compound
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Influence of Different Flours and Starches on Gluten-Free Bread Aroma
Journal of Food Science and Technology
Food Science
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
Medicine
Analytical Chemistry
Food Science
Breadmaking Performance and Technological Characteristic of Gluten-Free Bread With Inulin Supplemented With Calcium Salts
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
GC and GC-–MS Analysis of Volatile Compounds From Ballota Nigra Subsp. Uncinata Collected in Aeolian Islands, Sicily (Southern Italy)
Natural Product Communications
Pharmacology
Complementary
Plant Science
Alternative Medicine
Medicine
Drug Discovery
Evaluation of the Influence of Extraction Conditions on the Isolation and Identification of Volatile Compounds From Cagaita (Eugenia Dysenterica) Using HS‑SPME/GC-MS
Journal of the Brazilian Chemical Society
Chemistry
Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled With GC-MS
International Journal of Nutrition and Food Sciences
