Química

2012

1. A Biomimetic Approach to Lanthionines

   Organic Letters, Vol. 14, Núm. 1, pp. 334-337

2. A combined spectroscopic and theoretical study of propofol·(H 2O) 3

   Journal of Chemical Physics, Vol. 137, Núm. 7, pp. 074303

3. A highly efficient, green and recoverable catalytic system for the epoxidation of fatty esters and biodiesel with H 2O 2

   Applied Catalysis A: General, Vol. 425-426, pp. 91-96

4. A spectroscopic and computational study of propofol dimers and their hydrated clusters

   ChemPhysChem, Vol. 13, Núm. 17, pp. 3819-3826

5. A stable luminescent hybrid mesoporous copper complex-silica

   Chemical Communications, Vol. 48, Núm. 71, pp. 8883-8885

6. Addition of oxime derivatives to alkynyl fischer carbene complexes

   Organometallics, Vol. 31, Núm. 18, pp. 6572-6581

7. An efficient protocol for the solid-phase synthesis of glycopeptides under microwave irradiation

   Organic and Biomolecular Chemistry, Vol. 10, Núm. 8, pp. 1612-1617

8. Benzoquinolateplatinum(II) complexes as building blocks in the synthesis of Pt-Ag extended structures

   Dalton Transactions, Vol. 41, Núm. 12, pp. 3439-3451

9. Benzylidene-oxazolones as molecular photoswitches

   Organic Letters, Vol. 14, Núm. 17, pp. 4334-4337

10. Clasificación de vinos de Rioja con resonancia magnética nuclear

    La Semana vitivinícola, Núm. 3386, pp. 1782-1790

11. Clasificación de vinos de Rioja con resonancia magnética nuclear

    La Semana vitivinícola, Núm. 3389, pp. 2077-2083

12. Comparison of four extraction methods for the determination of fungicide residues in grapes through gas chromatography-mass spectrometry

    Journal of Chromatography A, Vol. 1270, Núm. 1270, pp. 62-71

13. Composición, sabor y calidad del vino

    Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 431-440

14. Computational study on fluoride recognition by an urea-activated phthalimide chemosensor

    Tetrahedron, Vol. 68, Núm. 29, pp. 5724-5729

15. Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet-like off odour in wines made from sour rotten grapes

    Australian Journal of Grape and Wine Research, Vol. 18, Núm. 3, pp. 280-286

16. Contenido anómalo de icnitas semiplantígradas terópodas en el yacimiento de Oumzawrou (36IGR) del Atlas Marroquí

    Geogaceta, Núm. 52, pp. 267-270

17. Contribution of Nonvolatile Composition to Wine Flavor

    Food Reviews International, Vol. 28, Núm. 4, pp. 389-411

18. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

    Analytica Chimica Acta, Vol. 732, pp. 64-72

19. Cyclohexane ring as a tool to select the presentation of the carbohydrate moiety in glycosyl amino acids

    Chemistry - A European Journal, Vol. 18, Núm. 16, pp. 5096-5104

20. Degradation intermediates and reaction pathway of pyraclostrobin with TiO2 photocatalysis

    Applied Catalysis B: Environmental, Vol. 115-116, Núm. 1, pp. 285-293