Lorena González-Gómez

Assistant professor

King Juan Carlos University

Spain

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Lorena González-Gómez is an Assistant Professor at King Juan Carlos University in Spain. Her research focuses on microbial dynamics, alkaloid stability, and the analytical determination of natural food contaminants, particularly tropane alkaloids. Recent publications include studies on the fermentation and storage of poppy seed kefir, the stability of alkaloids during baking, and innovative methods for analyzing macrolide antibiotics in food products.

Articles (14)

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2022

Collaborators (5)

Jorge A. M. Pereira

Universidade da Madeira

PORTUGAL

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Sonia Morante Zarcero

Associate Professor of Analytical Chemistry

Universidad Rey Juan Carlos Escuela Superior de Ciencias Experimentales y Tecnología

SPAIN

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Natalia Casado Navas

Associate Professor & PhD Researcher

Universidad Rey Juan Carlos

SPAIN

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Gema Casado-Hidalgo

Profesora Visitante/ estudiante de doctorado

Universidad Rey Juan Carlos - Campus de Móstoles

SPAIN

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Isabel Sierra Alonso

Professor

Universidad Rey Juan Carlos - Campus de Móstoles

SPAIN

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Lorena González-Gómez

Research Interests

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About

Articles (14)

Microbial dynamics, alkaloid stability, and lactose degradation of poppy seed kefir during fermentation and cold storage

Development and Characterization of SBA-15 Imprinted Polymers for Spiramycin Analysis

Fibreglass membrane chemically modified with amino-functionalised SBA-15 and its application in solid-phase extraction to determine macrolide antibiotics in eggs

Evaluating the stability of tropane and opium alkaloids during baking in homemade gluten-free poppy seed crackers

Evaluation of Tropane Alkaloids in Teas and Herbal Infusions: Effect of Brewing Time and Temperature on Atropine and Scopolamine Content

Atropine and scopolamine occurrence in spices and fennel infusions

Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants

Atropine and scopolamine occurrence in spices and fennel infusions

Green extraction approach based on μSPEed® followed by HPLC-MS/MS for the determination of atropine and scopolamine in tea and herbal tea infusions

Improved Analytical Approach for Determination of Tropane Alkaloids in Leafy Vegetables Based on µ-QuEChERS Combined with HPLC-MS/MS

Improved Analytical Approach for Determination of Tropane Alkaloids in Leafy Vegetables Based on mu-QuEChERS Combined with HPLC-MS/MS

Green extraction approach based on mu SPEed (R) followed by HPLC-MS/MS for the determination of atropine and scopolamine in tea and herbal tea infusions

Mesostructured Silicas as Cation-Exchange Sorbents in Packed or Dispersive Solid Phase Extraction for the Determination of Tropane Alkaloids in Culinary Aromatics Herbs by HPLC-MS/MS

Occurrence and Chemistry of Tropane Alkaloids in Foods, with a Focus on Sample Analysis Methods: A Review on Recent Trends and Technological Advances

Collaborators (5)

Jorge A. M. Pereira

Sonia Morante Zarcero

Natalia Casado Navas

Gema Casado-Hidalgo

Isabel Sierra Alonso

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