Pueyo E - Search Results

1

Amino acid composition and antioxidant capacity of Spanish honeys.

Pérez RA, Iglesias MT, Pueyo E, Gonzalez M, de Lorenzo C. Pérez RA, et al. Among authors: pueyo e. J Agric Food Chem. 2007 Jan 24;55(2):360-5. doi: 10.1021/jf062055b. J Agric Food Chem. 2007. PMID: 17227066

2

Usefulness of amino acid composition to discriminate between honeydew and floral honeys. Application to honeys from a small geographic area.

Iglesias MT, De Lorenzo C, Del Carmen Polo M, Martín-Alvarez PJ, Pueyo E. Iglesias MT, et al. Among authors: pueyo e. J Agric Food Chem. 2004 Jan 14;52(1):84-9. doi: 10.1021/jf030454q. J Agric Food Chem. 2004. PMID: 14709017

3

Protein analysis of honeys by fast protein liquid chromatography: application to differentiate floral and honeydew honeys.

Iglesias MT, Martín-Alvarez PJ, Polo MC, de Lorenzo C, Pueyo E. Iglesias MT, et al. Among authors: pueyo e. J Agric Food Chem. 2006 Oct 18;54(21):8322-7. doi: 10.1021/jf061900n. J Agric Food Chem. 2006. PMID: 17032046

4

Changes in the free amino acid contents of honeys during storage at ambient temperature.

Iglesias MT, Martín-Alvarez PJ, Polo MC, de Lorenzo C, Gonzalez M, Pueyo E. Iglesias MT, et al. Among authors: pueyo e. J Agric Food Chem. 2006 Nov 29;54(24):9099-104. doi: 10.1021/jf061712x. J Agric Food Chem. 2006. PMID: 17117796

5

Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.

Hidalgo P, Pueyo E, Pozo-Bayón MA, Martínez-Rodríguez AJ, Martín-Alvarez P, Polo MC. Hidalgo P, et al. Among authors: pueyo e. J Agric Food Chem. 2004 Oct 20;52(21):6640-5. doi: 10.1021/jf040151b. J Agric Food Chem. 2004. PMID: 15479034

6

Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning.

del Castillo MD, Corzo N, Polo MC, Pueyo E, Olano A. del Castillo MD, et al. Among authors: pueyo e. J Agric Food Chem. 1998 Jan 19;46(1):277-280. doi: 10.1021/jf9705882. J Agric Food Chem. 1998. PMID: 10554232

7

Release of lipids during yeast autolysis in a model wine system.

Pueyo E, Martínez-Rodríguez A, Polo MC, Santa-María G, Bartolomé B. Pueyo E, et al. J Agric Food Chem. 2000 Jan;48(1):116-22. doi: 10.1021/jf990036e. J Agric Food Chem. 2000. PMID: 10637062

8

Assessment of the native electrophoretic analysis of total grape must proteins for the characterization of Vitis vinifera L. cultivars.

Moreno-Arribas MV, Cabello F, Polo MC, Martín-Alvarez PJ, Pueyo E. Moreno-Arribas MV, et al. Among authors: pueyo e. J Agric Food Chem. 1999 Jan;47(1):114-20. doi: 10.1021/jf980483e. J Agric Food Chem. 1999. PMID: 10563858

9

Assessment of the spectrophotometric method for determination of angiotensin-converting-enzyme activity: influence of the inhibition type.

Hernández-Ledesma B, Martín-Alvarez PJ, Pueyo E. Hernández-Ledesma B, et al. Among authors: pueyo e. J Agric Food Chem. 2003 Jul 16;51(15):4175-9. doi: 10.1021/jf034148o. J Agric Food Chem. 2003. PMID: 12848480

10

Polydimethylsiloxane solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines. Its application to the characterization of varietal wines.

Pozo-Bayón, Pueyo E, Martín-Alvarez PJ, Polo MC. Pozo-Bayón, et al. Among authors: pueyo e. J Chromatogr A. 2001 Jul 13;922(1-2):267-75. doi: 10.1016/s0021-9673(01)00966-9. J Chromatogr A. 2001. PMID: 11486872

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