Enrique Esteruelas

HPLC–DAD–ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits

Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit

In Vitro Studies on the Relationship Between the Antioxidant Activities of Some Berry Extracts and Their Binding Properties to Serum Albumin

Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn

Biostimulants in Plant Science: A Global Perspective

Phenolic Compounds of Pomegranate Byproducts (Outer Skin, Mesocarp, Divider Membrane) and Their Antioxidant Activities

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MSn

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

Millets: a solution to agrarian and nutritional challenges

Vine-Shoot Waste Aqueous Extracts for Re-use in Agriculture Obtained by Different Extraction Techniques: Phenolic, Volatile, and Mineral Compounds

Phenolic Compounds in Chestnut (Castanea sativaMill.) Heartwood. Effect of Toasting at Cooperage

Volatile Compounds in Acacia, Chestnut, Cherry, Ash, and Oak Woods, with a View to Their Use in Cooperage

Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood

LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

Phenolic Compounds in Cherry (Prunus avium) Heartwood with a View to Their Use in Cooperage