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Alfonso Garvín

Showing results (1-10 of 6) with videos related to

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Food Research International (Ottawa, Ont.)|August 9, 2017
Kinetic and thermodynamic study of the photochemical degradation of patulinRaquel Ibarz, Alfonso Garvín, Albert Ibarz
Food Research International (Ottawa, Ont.)|May 22, 2017
Kinetic and thermodynamic compensation. A current and practical review for foodsAlfonso Garvín, Raquel Ibarz, Albert Ibarz
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 2, 2009
Toxic effect of melanoidins from glucose-asparagine on trypsin activityAlbert Ibarz, Alfonso Garvín, Salvador Garza, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)Pedro E D Augusto, Raquel Ibarz, Alfonso Garvín, et al.
Food Chemistry|June 30, 2019
Ascorbic acid degradation in aqueous solution during UV-Vis irradiationKarla Aguilar, Alfonso Garvín, Alma Virginia Lara-Sagahón, et al.
Ultrasonics Sonochemistry|April 22, 2017
Ascorbic acid stability in fruit juices during thermosonicationKarla Aguilar, Alfonso Garvín, Albert Ibarz, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|August 9, 2017
Kinetic and thermodynamic study of the photochemical degradation of patulinRaquel Ibarz, Alfonso Garvín, Albert Ibarz
Food Research International (Ottawa, Ont.)|May 22, 2017
Kinetic and thermodynamic compensation. A current and practical review for foodsAlfonso Garvín, Raquel Ibarz, Albert Ibarz
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 2, 2009
Toxic effect of melanoidins from glucose-asparagine on trypsin activityAlbert Ibarz, Alfonso Garvín, Salvador Garza, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)Pedro E D Augusto, Raquel Ibarz, Alfonso Garvín, et al.
Food Chemistry|June 30, 2019
Ascorbic acid degradation in aqueous solution during UV-Vis irradiationKarla Aguilar, Alfonso Garvín, Alma Virginia Lara-Sagahón, et al.
Ultrasonics Sonochemistry|April 22, 2017
Ascorbic acid stability in fruit juices during thermosonicationKarla Aguilar, Alfonso Garvín, Albert Ibarz, et al.
Pageof 1