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Beatriz Gandul-Rojas

Showing results (11-20 of 18) with videos related to

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Journal of Agricultural and Food Chemistry|May 22, 2009
Influence of the chlorophyll pigment structure on its transfer from an oily food matrix to intestinal epithelium cellsBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero, M Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|September 2, 2008
Digestive stability, micellarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (Pisum sativum L.)Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
Food Chemistry|July 5, 2016
Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturationHonorio Vergara-Domínguez, José Julían Ríos, Beatriz Gandul-Rojas, et al.
Journal of Agricultural and Food Chemistry|November 9, 2006
Stay-green phenotype slows the carotenogenic process in Capsicum annuum (L.) fruitsMaría Roca, Dámaso Hornero-Méndez, Beatriz Gandul-Rojas, et al.
Journal of Agricultural and Food Chemistry|December 17, 2009
Control of olive oil adulteration with copper-chlorophyll derivativesMaría Roca, Lourdes Gallardo-Guerrero, María Isabel Mínguez-Mosquera, et al.
Food Chemistry|July 24, 2014
Composition of pigments and colour changes in green table olives related to processing typeEva Ramírez, Beatriz Gandul-Rojas, Concepción Romero, et al.
Food Chemistry|June 2, 2018
Effect of roasting conditions on pigment composition and some quality parameters of pistachio oilAdrián Rabadán, Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, et al.
Journal of Agricultural and Food Chemistry|March 27, 2013
Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olivesLourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, J M Moreno-Baquero, et al.
Pageof 2

Showing results (11-20 of 18) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 18 results.
Journal of Agricultural and Food Chemistry|May 22, 2009
Influence of the chlorophyll pigment structure on its transfer from an oily food matrix to intestinal epithelium cellsBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero, M Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|September 2, 2008
Digestive stability, micellarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (Pisum sativum L.)Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
Food Chemistry|July 5, 2016
Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturationHonorio Vergara-Domínguez, José Julían Ríos, Beatriz Gandul-Rojas, et al.
Journal of Agricultural and Food Chemistry|November 9, 2006
Stay-green phenotype slows the carotenogenic process in Capsicum annuum (L.) fruitsMaría Roca, Dámaso Hornero-Méndez, Beatriz Gandul-Rojas, et al.
Journal of Agricultural and Food Chemistry|December 17, 2009
Control of olive oil adulteration with copper-chlorophyll derivativesMaría Roca, Lourdes Gallardo-Guerrero, María Isabel Mínguez-Mosquera, et al.
Food Chemistry|July 24, 2014
Composition of pigments and colour changes in green table olives related to processing typeEva Ramírez, Beatriz Gandul-Rojas, Concepción Romero, et al.
Food Chemistry|June 2, 2018
Effect of roasting conditions on pigment composition and some quality parameters of pistachio oilAdrián Rabadán, Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, et al.
Journal of Agricultural and Food Chemistry|March 27, 2013
Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olivesLourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, J M Moreno-Baquero, et al.
Pageof 2