Fernando Pablos

Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content

Ángela Alcázar, O. Ballesteros, José Marcos Jurado et al. · Journal of Agricultural and Food Chemistry · 2007 · 245 citations

Engineering, Amino Acid Contents, Food Analysis +19

Differentiation of Tea (<i>Camellia sinensis</i>) Varieties and Their Geographical Origin According to their Metal Content

Pedro L. Fernández-Cáceres, Fernando Pablos, Antonio G. González · Journal of Agricultural and Food Chemistry · 2001 · 240 citations

HPLC determination of catechins and caffeine in tea. Differentiation of green, black and instant teas

Antonio G. González, Fernando Pablos · The Analyst · 2000 · 183 citations

Hplc Determination, Instant Teas, Chemistry +17

HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters

Antonio G. González, Fernando Pablos, Marı́a J. Martı́n et al. · Food Chemistry · 2001 · 139 citations

Food Chemistry, Lipid Analysis, Authentication Parameters +9

Fatty acid profiles as discriminant parameters for coffee varieties differentiation

Marı́a J. Martı́n, Fernando Pablos, Antonio G. González et al. · Talanta · 2001 · 137 citations

Food Chemistry, Nutrition, Omega-3 Fatty Acid +7