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Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.
The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formedIn fried beef hamburger and in fried pork sausages. Expand
Liquid chromatography coupled to tandem mass spectrometry for the analysis of acrylamide in typical Spanish products.
This paper describes the use of liquid chromatography coupled to tandem mass spectrometry for the determination of acrylamide in several typical foods produced and consumed in Spain, and one of Spain's most famous dishes, Spanish omelette, was selected. Expand
Isolation by solid-phase extraction and liquid chromatographic determination of mutagenic amines in beef extracts.
A solid-phase extraction method was successfully optimized for the isolation and preconcentration of five mutagenic amines and two co-mutagens in a commercial beef extract using HPLC with electrochemical and fluorescence detection. Expand
Analysis of 5-hydroxymethylfurfural in foods by gas chromatography-mass spectrometry.
This method was successfully applied to the analysis of HMF content in several Spanish food samples from a local market, such as jam, honey, orange juice and bakery products. Expand
Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.
Red wine marinades were found to reduce the formation of some of the HAs formed, and PhIP, with a reduction of up to 88%, was the most minimized amine, although theformation of harman was enhanced. Expand
Determination of acrylamide in foodstuffs by liquid chromatography ion-trap tandem mass-spectrometry using an improved clean-up procedure
Abstract The present paper describes an analytical method based on liquid chromatography coupled to tandem mass-spectrometry (LC–MS/MS) for the determination of acrylamide in foodstuffs. AtmosphericExpand
Ion-trap tandem mass spectrometry for the determination of heterocyclic amines in food.
A methodology based on liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry using an ion-trap to analyse HAs using the most abundant ions were derived from the loss of a methyl group and the breaking of the aminoimidazole moiety. Expand
Determination of heterocyclic aromatic amines in meat extracts by liquid chromatography-ion-trap atmospheric pressure chemical ionization mass spectrometry.
The HAAs present in a lyophilized meat extract are analyzed by means of a simplified solid-phase extraction procedure and results of the quantification are in agreement with those obtained using different clean-up procedures. Expand
Evaluation of different clean-up procedures for the analysis of heterocyclic aromatic amines in a lyophilized meat extract.
A comparative study of several SPE procedures for HAAs determination was performed, and recoveries of the heterocyclic amines in the analysis of both a standard methanolic solution and a contaminated meat extract were established. Expand
Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat.
The method was applied to the analysis of charcoal-grilled meat and was judged to be generally applicable for detection of these mutagens at the ppb level in processed foods. Expand