Ángela Alcázar

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 · 248 citations

Agriculture, Biochemistry, Food Science +14

Multivariate characterisation of beers according to their mineral content

Ángela Alcázar · Talanta · 2002 · 103 citations

Agriculture, Chemistry, Food Science +5

Differentiation of tea varieties using UV–Vis spectra and pattern recognition techniques

Ana Palacios-Morillo, Ángela Alcázar, Fernando Pablos et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2012 · 95 citations

Agriculture, Horticultural Sciences, Plant Sciences +15

Some practical considerations for linearity assessment of calibration curves as function of concentration levels according to the fitness-for-purpose approach

José Marcos Jurado, Ángela Alcázar, Roberto Muñiz‐Valencia et al. · Talanta · 2017 · 72 citations

Natural Sciences, Chemistry, Analytical Chemistry +13

Ion chromatographic determination of some organic acids, chloride and phosphate in coffee and tea

Ángela Alcázar · Talanta · 2003 · 70 citations

Agriculture, Chemistry, Food Science +14