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Chemistry

D-Index
50
Citations
10258
World Ranking
14287
National Ranking
569

Overview

Miguel Palma is affiliated with the University of Cádiz in Spain and has a significant body of research primarily within the fields of Agricultural and Biological Sciences and Medicine.

Their research spans multiple subfields including Food Science, Biochemistry, Plant Science, Pharmacology, and Biomedical Engineering. These areas reflect a focus on the chemical, biological, and technological aspects of food and plant-based studies.

Palma's main research topics include:

  • Phytochemicals and Antioxidant Activities
  • Advanced Chemical Sensor Technologies
  • Fermentation and Sensory Analysis
  • Spectroscopy and Chemometric Analyses
  • Essential Oils and Antimicrobial Activity
  • Horticultural and Viticultural Research
  • Phytochemistry and Biological Activities

Their recent published papers illustrate a concentration on extraction methods and analysis of plant compounds as well as applications of sensor technology in chemical discrimination:

  • "A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)", 2021, Food Chemistry X
  • "Edible Flowers: Antioxidant Compounds and Their Functional Properties", 2021, Horticulturae
  • "Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods", 2021, Antioxidants
  • "Comparison of different processing approaches by SVM and RF on HS-MS eNose and NIR Spectrometry data for the discrimination of gasoline samples", 2021, Microchemical Journal
  • "Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum", 2020, Sensors

Frequent co-authors collaborating with Palma demonstrate ongoing partnerships in their research network. These include:

  • Gerardo F. Barbero
  • Marta Ferreiro-González
  • Ceferino Carrera
  • Widiastuti Setyaningsih
  • María José Aliaño-González

Palma's work is regularly published in a set of journals that reflect their areas of expertise. The most frequent publication venues are:

  • Agronomy
  • Foods
  • Antioxidants
  • Sensors
  • Arabian Journal of Chemistry

This profile outlines Miguel Palma's contributions to food science and related disciplines through research focused on antioxidant properties, extraction methodologies, chemical sensing, and compositional analyses relevant to agricultural and biological products.

Best Publications

  • Ultrasound-assisted extraction of soy isoflavones

    Mauricio A. Rostagno;Miguel Palma;Carmelo G. Barroso

  • Ultrasound assisted extraction of phenolic compounds from grapes.

    Ceferino Carrera;Ana Ruiz-Rodríguez;Miguel Palma;Carmelo G. Barroso

  • Investigation on phenolic compounds stability during microwave-assisted extraction

    Ali Liazid;Miguel Palma;Jamal Brigui;Carmelo G. Barroso

  • Ultrasound-assisted extraction of capsaicinoids from peppers

    G F Barbero;A Liazid;M Palma;C G Barroso

  • Microwave assisted extraction of anthocyanins from grape skins

    A. Liazid;R.F. Guerrero;E. Cantos;M. Palma

  • Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

    Estrella Espada-Bellido;Marta Ferreiro-González;Ceferino Carrera;Miguel Palma

  • Pressurized liquid extraction of isoflavones from soybeans

    M.A. Rostagno;M. Palma;C.G. Barroso

  • Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products

    M. Palma;C.G. Barroso

  • Stability of phenolic compounds during extraction with superheated solvents.

    Miguel Palma;Zulema Piñeiro;Carmelo G Barroso

  • Determination of catechins by means of extraction with pressurized liquids

    Zulema Piñeiro;Miguel Palma;Carmelo G Barroso

  • Extraction of polyphenolic compounds from grape seeds with near critical carbon dioxide.

    M Palma;L.T Taylor

  • Microwave assisted extraction of soy isoflavones.

    Mauricio A. Rostagno;Miguel Palma;Carmelo G. Barroso

  • Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection

    Gerardo F. Barbero;Miguel Palma;Carmelo G. Barroso

  • Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

    Gerardo F. Barbero;Aurora G. Ruiz;Ali Liazid;Miguel Palma

  • Fractional extraction of compounds from grape seeds by supercritical fluid extraction and analysis for antimicrobial and agrochemical activities.

    Miguel Palma;Larry T. Taylor;Rosa M. Varela;Stephen J. Cutler

  • Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics.

    Marta Ferreiro-González;Estrella Espada-Bellido;Lucía Guillén-Cueto;Miguel Palma

  • Pressurized Liquid Extraction of Capsaicinoids from Peppers

    Gerardo F Barbero;Miguel Palma;Carmelo G Barroso

  • Phenolic characterisation of red grapes autochthonous to Andalusia

    Raúl F. Guerrero;Ali Liazid;Miguel Palma;Belén Puertas

  • Ultrasound-assisted extraction of isoflavones from soy beverages blended with fruit juices.

    Mauricio A. Rostagno;Miguel Palma;Carmelo G. Barroso

  • Fast determination of capsaicinoids from peppers by High-Performance Liquid Chromatography using a reversed phase Monolithic Column

    G.F. Barbero;A. Liazid;M. Palma;C.G. Barroso

Frequent Co-Authors

Carmelo García Barroso
Carmelo García Barroso University of Cádiz
Francisco A. Macías
Francisco A. Macías University of Cádiz
Larry T. Taylor
Larry T. Taylor Virginia Tech
Helena Teixeira Godoy
Helena Teixeira Godoy State University of Campinas
Angel Gil-Izquierdo
Angel Gil-Izquierdo Spanish National Research Council
Jacek Namieśnik
Jacek Namieśnik Gdańsk University of Technology
Fernando Ojeda
Fernando Ojeda University of Cádiz

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