Search Results - "Del Campo, Gloria"

Quantitative analysis of malic and citric acids in fruit juices using proton nuclear magnetic resonance spectroscopy by del Campo, Gloria, Berregi, Iñaki, Caracena, Raúl, Santos, J. Ignacio

“…1H NMR spectroscopy was applied to the quantitative determination of malic and citric acids in apple, apricot, pear, kiwi, orange, strawberry and pineapple…”
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Quantitation determination of chlorogenic acid in cider apple juices by 1H NMR spectrometry by BERREGI, Inaki, SANTOS, José Ignacio, DEL CAMPO, Gloria, MIRANDA, José Ignacio, AIZPURUA, Jesus Maria

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Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques by Campo, Gloria del, Santos, José Ignacio, Berregi, Iñaki, Munduate, Arantza

“…The composition of 35 cider apple juices obtained from five different varieties, Gezamina, Moko, Goikoetxea, Txalaka and Urtebi were studied. The apples were…”
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Quantitative determination of formic acid in apple juices by 1H NMR spectrometry by Berregi, Iñaki, del Campo, Gloria, Caracena, Raúl, Miranda, José Ignacio

“…A quantitative determination method of formic acid in apple juices is proposed by means of the proton nuclear magnetic resonance ( 1H NMR) technique. Formic…”
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Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by (1)H NMR by del Campo, Gloria, Zuriarrain, Juan, Zuriarrain, Andoni, Berregi, Iñaki

“…A method using (1)H NMR spectroscopy has been developed to quantify simultaneously thirteen analytes in honeys without previous separation or pre-concentration…”
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Use of the 1H Nuclear Magnetic Resonance Spectra Signals from Polyphenols and Acids for Chemometric Characterization of Cider Apple Juices by Del Campo, Gloria, Santos, J. Ignacio, Iturriza, Nuria, Berregi, Iñaki, Munduate, Arantxa

“…The low field region (5.8−9.0 ppm) corresponding to aromatic protons and the region 1.8−3.0 ppm of the 1H NMR spectra were used for characterization and…”
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Creatinine, creatine and protein in cooked meat products by del Campo, Gloria, Gallego, Beatriz, Berregi, Iñaki, Casado, J.Alfonso

“…The accuracy of the results obtained with a flow injection (FI) system for the simultaneous determination of creatinine and creatine in cooked meat products…”
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Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by 1 H NMR by del Campo, Gloria, Zuriarrain, Juan, Zuriarrain, Andoni, Berregi, Iñaki

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Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by 1H NMR by del Campo, Gloria, Zuriarrain, Juan, Zuriarrain, Andoni, Berregi, Iñaki

“…•Determination of 13 metabolites in honey was performed by 1H NMR spectroscopy.•The absolute areas of the signals were used for quantification.•No previous…”
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Quantitative determination of formic acid in apple juices by (1)H NMR spectrometry by Berregi, Iñaki, Del Campo, Gloria, Caracena, Raúl, Miranda, José Ignacio

“…A quantitative determination method of formic acid in apple juices is proposed by means of the proton nuclear magnetic resonance ((1)H NMR) technique. Formic…”
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Spectrofluorimetric Study of the Complexes Between Calcein and Lanthanide(III) Ions by Benegi, Iñaki, del Campo, Gloria, Durand, J. Senén, Casado, J. Alfonso

“…The equilibrium of calcein, an H6L type fluorescent ligand, with lanthanide(III) ions, Ln(III), was studied spectrofluorimetrically in aqueous solution at…”
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Quantitative determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural in soluble coffees by 1H NMR spectrometry by del Campo, Gloria, Berregi, Iñaki, Caracena, Raúl, Zuriarrain, Juan

“…A quantitative method for the determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural (5-HMF) in soluble coffees by applying the…”
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Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts by del Campo, Gloria, Berregi, Iñaki, Santos, José Ignacio, Dueñas, Maite, Irastorza, Ana

“…This work reports the influence of the high acidity and high phenolic content in apple musts on the development of alcoholic and malolactic fermentations and…”
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Quantitative determination of (-)-epicatechin in cider apple juices by (1)H NMR by Berregi, Iñaki, Santos, José Ignacio, Del Campo, Gloria, Miranda, José Ignacio

“…This paper reports a quantitative determination method of (-)-epicatechin in apple juices by measuring of its signal at 7.05 ppm in the (1)H NMR spectrum. It…”
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Fluorimetric determination of histamine in wine and cider by using an anion-exchange column-FIA system and factorial design study by del Campo, Gloria, Gallego, Beatriz, Berregi, Iñaki

“…A study has been performed of the conditions for the reaction of histamine with o-phthaldehyde in a flow injection analysis system employing three channels,…”
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Use of the 1 H Nuclear Magnetic Resonance Spectra Signals from Polyphenols and Acids for Chemometric Characterization of Cider Apple Juices by Del Campo, Gloria, Santos, J. Ignacio, Iturriza, Nuria, Berregi, Iñaki, Munduate, Arantxa

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Quantitative determination of (−)-epicatechin in cider apple juices by 1H NMR by Berregi, Iñaki, Santos, José Ignacio, del Campo, Gloria, Miranda, José Ignacio

“…This paper reports a quantitative determination method of (−)-epicatechin in apple juices by measuring of its signal at 7.05 ppm in the 1H NMR spectrum. It is…”
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Quantitation determination of chlorogenic acid in cider apple juices by [formula omitted] NMR spectrometry by Berregi, Iñaki, Santos, José Ignacio, Campo, Gloria del, Miranda, José Ignacio, Aizpurua, Jesus Maria

“…This article introduces a method for the determination of chlorogenic acid in apple juices by measuring its signal at 7.20 ppm in the 1 H NMR spectrum. The…”
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Caractéristiques analytiques des cidres de la province de Guipúzcoa (Pays Basque) by Ana Irastorza, Arantza Munduate, Alberto González, T. Aierbe, Gloria del Campo

“…Le terme cidre regroupe une série de produits qui peuvent être très différents d'un point de vue analytique et organoleptique selon les pays producteurs. Cette…”
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