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Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
- M. Lerma-García, G. Ramis‐Ramos, J. M. Herrero-Martínez, E. Simó-Alfonso
- Chemistry
- 2010
Composition, industrial processing and applications of rice bran γ-oryzanol
- M. Lerma-García, J. M. Herrero-Martínez, E. Simó-Alfonso, C. Mendonça, G. Ramis‐Ramos
- Chemistry
- 15 July 2009
Tannin analysis of chestnut bark samples (Castanea sativa Mill.) by HPLC-DAD-MS.
- Patrizia Comandini, M. Lerma-García, E. Simó-Alfonso, T. G. Toschi
- Chemistry, MedicineFood chemistry
- 15 August 2014
Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet-visible detection to predict the botanical origin of vegetable oils.
- M. Lerma-García, R. Lusardi, E. Simó-Alfonso
- Chemistry, MedicineJournal of chromatography. A
- 21 October 2011
Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results
- M. Lerma-García, L. Cerretani, C. Cevoli, E. Simó-Alfonso, A. Bendini, T. G. Toschi
- Mathematics
- 18 May 2010
Determination of tocopherols and tocotrienols in vegetable oils by nanoliquid chromatography with ultraviolet-visible detection using a silica monolithic column.
- L. Cerretani, M. Lerma-García, J. M. Herrero-Martínez, T. Gallina-Toschi, E. Simó-Alfonso
- ChemistryJournal of agricultural and food chemistry
- 27 January 2010
TLDR
Fast separation and determination of sterols in vegetable oils by ultraperformance liquid chromatography with atmospheric pressure chemical ionization mass spectrometry detection.
- M. Lerma-García, E. Simó-Alfonso, Alberto Méndez, J. Lliberia, J. M. Herrero-Martínez
- ChemistryJournal of agricultural and food chemistry
- 10 February 2010
TLDR
Chemical Analysis and Antioxidant Activity of the Essential Oils of Three Piperaceae Species Growing in the Central Region of Cuba
- E. Rodríguez, Yanelis Saucedo-Hernández, J. M. Herrero-Martínez
- Chemistry, MedicineNatural product communications
- 1 September 2013
TLDR
Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
- M. Lerma-García, E. Simó-Alfonso, E. Chiavaro, A. Bendini, G. Lercker, L. Cerretani
- Chemistry, MedicineJournal of agricultural and food chemistry
- 14 August 2009
TLDR
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