| 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 | 357 | 2020 |
| 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 | 295 | 2015 |
| Ultrasound-assisted extraction of capsaicinoids from peppers GF Barbero, A Liazid, M Palma, CG Barroso Talanta 75 (5), 1332-1337, 2008 | 295 | 2008 |
| 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 | 257 | 2017 |
| 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 | 251 | 2014 |
| 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 | 194 | 2014 |
| 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 | 186 | 2006 |
| 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 | 181 | 2015 |
| 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 | 173 | 2014 |
| Pressurized liquid extraction of bioactive compounds from grape marc DTV Pereira, AG Tarone, CBB Cazarin, GF Barbero, J Martinez Journal of Food Engineering 240, 105-113, 2019 | 166 | 2019 |
| 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 | 164 | 2017 |
| 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 | 158 | 2017 |
| 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 | 148 | 2018 |
| Pressurized liquid extraction of capsaicinoids from peppers GF Barbero, M Palma, CG Barroso Journal of agricultural and food chemistry 54 (9), 3231-3236, 2006 | 134 | 2006 |
| 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 | 118 | 2008 |
| 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 | 91 | 2019 |
| 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 | 90 | 2013 |
| 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 | 89 | 2010 |
| 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 | 85 | 2018 |
| 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 | 81 | 2016 |
