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Ana Muñoz-Labrador
Ana Muñoz-Labrador
Spanish National Research Council
Chemistry
Food science
Chromatography
Botany
Coating
5
Papers
31
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High-Yield Synthesis of Transglycosylated Mogrosides Improves the Flavor Profile of Monk Fruit Extract Sweeteners.
2021
Journal of Agricultural and Food Chemistry
Ana Muñoz-Labrador
Silvana Mariela Azcarate
Rosa Lebrón-Aguilar
Jesús Eduardo Quintanilla-López
Plácido Galindo-Iranzo
Sofia Kolida
Lisa Methven
Robert A. Rastall
F. Javier Moreno
Oswaldo Hernández-Hernández
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Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory Profiles.
2020
Foods
Ana Muñoz-Labrador
Silvana Mariela Azcarate
Rosa Lebrón-Aguilar
Jesús Eduardo Quintanilla-López
Plácido Galindo-Iranzo
Sofia Kolida
Lisa Methven
Robert A. Rastall
F. Javier Moreno
Oswaldo Hernández-Hernández
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Citations (3)
Effects of high intensity ultrasound on disaggregation of a macromolecular procyanidin-rich fraction from Vitis vinifera L. seed extract and evaluation of its antioxidant activity
2019
Ultrasonics Sonochemistry
Ana Muñoz-Labrador
Marin Prodanov
Mar Villamiel
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Citations (11)
Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries: Citrus pectin used as an edible coating prepared by ultrasound
2018
Journal of the Science of Food and Agriculture
Ana Muñoz-Labrador
Rodrigo Moreno
Mar Villamiel
Antonia Montilla
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Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries
2018
Journal of the Science of Food and Agriculture
Ana Muñoz-Labrador
Rodrigo Moreno
Mar Villamiel
Antonia Montilla
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Citations (14)
1