Ingeniería Química y Ambiental
Departamento
![Foto de Luis](/img/nophoto.png)
Luis
Almela Ruiz
Publicaciones en las que colabora con Luis Almela Ruiz (31)
2020
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Applicability of the EN 1785 Method for Detection of Paprika Irradiated with E-Beam
European Journal of Lipid Science and Technology, Vol. 122, Núm. 11
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Microbial community determined by pyrosequencing of 16S RRNA genes in the bed media of constructed wetlands
An Introduction to Constructed Wetlands (Nova Science Publishers, Inc.), pp. 143-165
2018
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Humedales construidos de flujo subsuperficial horizontal
Ecuaciones y cálculos para el tratamiento de aguas (Paraninfo), pp. 241-248
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Microbiología de aguas
Ecuaciones y cálculos para el tratamiento de aguas (Paraninfo), pp. 31-40
2010
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Determination of Antioxidant Constituents in Cactus Pear Fruits
Plant Foods for Human Nutrition, Vol. 65, Núm. 3, pp. 253-259
2007
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Monitoring by liquid chromatography coupled to mass spectrometry the impact of pH and temperature on the pigment pattern of cactus pear fruit extracts
Journal of Chromatographic Science, Vol. 45, Núm. 3, pp. 120-125
2006
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Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material
Journal of Chromatography A, Vol. 1120, Núm. 1-2, pp. 221-229
2005
2004
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Glucidic content in canned heart artichoke
Acta Horticulturae
2002
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Microbial inactivation of paprika by a high-temperature short-X time treatment. Influence on color properties
Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 6, pp. 1435-1440
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Screening and mass-spectral confirmation of betalains in cactus pears
Chromatographia, Vol. 56, Núm. 9-10, pp. 591-595
2001
2000
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Effect of electron beam irradiation on color and microbial bioburden of red paprika
Journal of Food Protection, Vol. 63, Núm. 5, pp. 633-637
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High-performance liquid chromatographic screening of chlorophyll derivatives produced during fruit storage
Journal of Chromatography A, Vol. 870, Núm. 1-2, pp. 483-489
1999
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Dependence between apparent color and extractable color in paprika
Color Research and Application, Vol. 24, Núm. 2, pp. 93-97
1998
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Dependence between colour and individual anthocyanin content in ripening grapes
Food Research International, Vol. 31, Núm. 9, pp. 667-672
1997
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Chemotaxonomical classification of red table grapes based on Anthocyanin profile and external colour
LWT - Food Science and Technology, Vol. 30, Núm. 3, pp. 259-265
1996
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Changes in pigments, chlorophyllase activity, and chloroplast ultrastructure in ripening pepper for paprika
Journal of Agricultural and Food Chemistry, Vol. 44, Núm. 7, pp. 1704-1711
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Measuring the color of table grapes
Color Research and Application, Vol. 21, Núm. 1, pp. 50-54