Juan C. Mejuto
Cited by
Cited by
The mobility and degradation of pesticides in soils and the pollution of groundwater resources
M Arias-Estévez, E López-Periago, E Martínez-Carballo, J Simal-Gándara, ...
Agriculture, ecosystems & environment 123 (4), 247-260, 2008
A review on the use of cyclodextrins in foods
G Astray, C Gonzalez-Barreiro, JC Mejuto, R Rial-Otero, J Simal-Gandara
Food Hydrocolloids 23 (7), 1631-1640, 2009
Future challenges on the use of blockchain for food traceability analysis
JF Galvez, JC Mejuto, J Simal-Gandara
TrAC Trends in Analytical Chemistry 107, 222-232, 2018
Enhancement of copper and cadmium adsorption on kaolin by the presence of humic acids
M Arias, MT Barral, JC Mejuto
Chemosphere 48 (10), 1081-1088, 2002
Light and colour as analytical detection tools: a journey into the periodic table using polyamines to bio-inspired systems as chemosensors
C Lodeiro, JL Capelo, JC Mejuto, E Oliveira, HM Santos, B Pedras, ...
Chemical Society Reviews 39 (8), 2948-2976, 2010
Factors controlling flavors binding constants to cyclodextrins and their applications in foods
G Astray, JC Mejuto, J Morales, R Rial-Otero, J Simal-Gándara
Food Research International 43 (4), 1212-1218, 2010
Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin
J Rakmai, B Cheirsilp, JC Mejuto, A Torrado-Agrasar, J Simal-Gándara
Food hydrocolloids 65, 157-164, 2017
Effects of additives on the internal dynamics and properties of water/AOT/isooctane microemulsions
L Garcia-Rio, JR Leis, JC Mejuto, ME Pena, E Iglesias
Langmuir 10 (6), 1676-1683, 1994
Phenolic compounds and colour stability of Vinhao wines: Influence of wine-making protocol and fining agents
JX Castillo-Sánchez, MS García-Falcón, J Garrido, E Martínez-Carballo, ...
Food Chemistry 106 (1), 18-26, 2008
Retention of phosphorus by iron and aluminum-oxides-coated quartz particles
M Arias, J Da Silva-Carballal, L García-Río, J Mejuto, A Nunez
Journal of Colloid and Interface Science 295 (1), 65-70, 2006
Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin
J Rakmai, B Cheirsilp, JC Mejuto, J Simal-Gándara, A Torrado-Agrasar
Industrial crops and products 111, 219-225, 2018
Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines
JJ Castillo-Sánchez, JC Mejuto, J Garrido, S García-Falcón
Food Chemistry 97 (1), 130-136, 2006
The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value
A Gomez-Zavaglia, MA Prieto Lage, C Jimenez-Lopez, JC Mejuto, ...
Antioxidants 8 (9), 406, 2019
A critical review on the use of artificial neural networks in olive oil production, characterization and authentication
I Gonzalez-Fernandez, MA Iglesias-Otero, M Esteki, OA Moldes, ...
Critical reviews in food science and nutrition 59 (12), 1913-1926, 2019
Physicochemical properties of liquid mixtures. 1. Viscosity, density, surface tension and refractive index of cyclohexane+ 2, 2, 4-trimethylpentane binary liquid systems from …
D Gómez-Díaz, JC Mejuto, JM Navaza
Journal of Chemical & Engineering Data 46 (3), 720-724, 2001
Mitigation of emerging implications of climate change on food production systems
A Gomez-Zavaglia, JC Mejuto, J Simal-Gandara
Food Research International 134, 109256, 2020
Pseudophase approach to reactivity in microemulsions: quantitative explanation of the kinetics of the nitrosation of amines by alkyl nitrites in AOT/isooctane/water microemulsions
L García-Río, JR Leis, JC Mejuto
The Journal of Physical Chemistry 100 (26), 10981-10988, 1996
Cationic Reverse Micelles Create Water with Super Hydrogen‐Bond‐Donor Capacity for Enzymatic Catalysis: Hydrolysis of 2‐Naphthyl Acetate by α‐Chymotrypsin
F Moyano, RD Falcone, JC Mejuto, JJ Silber, NM Correa
Chemistry–A European Journal 16 (29), 8887-8893, 2010
Micellization versus cyclodextrin–surfactant complexation
AB Dorrego, L García‐Río, P Hervés, JR Leis, JC Mejuto, J Pérez‐Juste
Angewandte Chemie International Edition 39 (16), 2945-2948, 2000
Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies
J Rakmai, B Cheirsilp, A Torrado-Agrasar, J Simal-Gándara, JC Mejuto
CyTA-Journal of Food 15 (3), 409-417, 2017
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