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Gerardo Fernandez Barbero
Gerardo Fernandez Barbero
Profesor de Química, Universidad de Cádiz
Verified email at uca.es
Title
Cited by
Cited by
Year
Extraction of flavonoids from natural sources using modern techniques
JO Chaves, MCA De Souza, LC Da Silva, D Lachos-Perez, ...
Frontiers in chemistry 8, 507887, 2020
3142020
Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: a comparison with conventional methods
APDF Machado, JL Pasquel-Reátegui, GF Barbero, J Martínez
Food Research International 77, 675-683, 2015
2852015
Ultrasound-assisted extraction of capsaicinoids from peppers
GF Barbero, A Liazid, M Palma, CG Barroso
Talanta 75 (5), 1332-1337, 2008
2842008
Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp
E Espada-Bellido, M Ferreiro-González, C Carrera, M Palma, CG Barroso, ...
Food chemistry 219, 23-32, 2017
2502017
Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids
J Paes, R Dotta, GF Barbero, J Martínez
The Journal of Supercritical Fluids 95, 8-16, 2014
2322014
Extraction of antioxidant compounds from blackberry (Rubus sp.) bagasse using supercritical CO2 assisted by ultrasound
JLP Reátegui, AP da Fonseca Machado, GF Barbero, CA Rezende, ...
The Journal of Supercritical Fluids 94, 223-233, 2014
1962014
Determination of capsaicinoids in peppers by microwave-assisted extraction–high-performance liquid chromatography with fluorescence detection
GF Barbero, M Palma, CG Barroso
Analytica chimica acta 578 (2), 227-233, 2006
1802006
Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound
P Santos, AC Aguiar, GF Barbero, CA Rezende, J Martínez
Ultrasonics sonochemistry 22, 78-88, 2015
1732015
Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)
GF Barbero, AG Ruiz, A Liazid, M Palma, JC Vera, CG Barroso
Food chemistry 153, 200-206, 2014
1652014
Extraction of phenolic compounds and anthocyanins from juçara (Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids
M del Pilar Garcia-Mendoza, FA Espinosa-Pardo, AM Baseggio, ...
The Journal of Supercritical Fluids 119, 9-16, 2017
1642017
Recovery of anthocyanins from residues of Rubus fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and …
APDF Machado, ALD Pereira, GF Barbero, J Martínez
Food Chemistry 231, 1-10, 2017
1572017
Pressurized liquid extraction of bioactive compounds from grape marc
DTV Pereira, AG Tarone, CBB Cazarin, GF Barbero, J Martínez
Journal of Food Engineering 240, 105-113, 2019
1562019
Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics
M Ferreiro-González, E Espada-Bellido, L Guillén-Cueto, M Palma, ...
Talanta 188, 288-292, 2018
1392018
Pressurized liquid extraction of capsaicinoids from peppers
GF Barbero, M Palma, CG Barroso
Journal of agricultural and food chemistry 54 (9), 3231-3236, 2006
1322006
Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column
GF Barbero, A Liazid, M Palma, CG Barroso
Food chemistry 107 (3), 1276-1282, 2008
1182008
Escape classroom: Can you solve a crime using the analytical process?
M Ferreiro-González, A Amores-Arrocha, E Espada-Bellido, ...
Journal of Chemical Education 96 (2), 267-273, 2019
882019
Supercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content
AC de Aguiar, LP Sales, JP Coutinho, GF Barbero, HT Godoy, J Martínez
The Journal of Supercritical Fluids 81, 210-216, 2013
872013
Encapsulation of anthocyanin-rich extract from blackberry residues by spray-drying, freeze-drying and supercritical antisolvent
AP da Fonseca Machado, CA Rezende, RA Rodrigues, GF Barbero, ...
Powder Technology 340, 553-562, 2018
832018
Fast analysis of curcuminoids from turmeric (Curcuma longa L.) by high-performance liquid chromatography using a fused-core column
JF Osorio-Tobón, PIN Carvalho, GF Barbero, GC Nogueira, MA Rostagno, ...
Food Chemistry 200, 167-174, 2016
832016
Application of Hansch’s Model to capsaicinoids and capsinoids: A study using the quantitative structure− activity relationship. A novel method for the synthesis of capsinoids
GF Barbero, JMG Molinillo, RM Varela, M Palma, FA Macías, CG Barroso
Journal of agricultural and food chemistry 58 (6), 3342-3349, 2010
832010
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