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C Vidal-Valverde

Showing results (1-10 of 25) with videos related to

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Journal of Food Protection|June 14, 2001
Vitamin B1 and B6 retention in milk after continuous-flow microwave and conventional heating at high temperaturesI Sierra, C Vidal-Valverde
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 1, 1990
An improved high performance liquid chromatographic method for thiamin analysis in foodsC Vidal-Valverde, A Reche
The Journal of Dairy Research|May 1, 1993
Effect of microwave heating on the thiamin content of cow's milkC Vidal-Valverde, P Redondo
Journal of Agricultural and Food Chemistry|May 23, 2001
Stability of thiamine and vitamins E and A during storage of enteral feeding formulaJ Frias, C Vidal-Valverde
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 1, 1992
Stability of retinol in milk during frozen and other storage conditionsC Vidal-Valverde, R Ruiz, A Medrano
Journal of Dairy Science|June 1, 1993
Effects of frozen and other storage conditions on alpha-tocopherol content of cow milkC Vidal-Valverde, R Ruiz, A Medrano
Journal of the American Dietetic Association|May 1, 1993
Changes in the carbohydrate composition of legumes after soaking and cookingC Vidal-Valverde, J Frías, S Valverde
Journal of Agricultural and Food Chemistry|September 1, 1982
Pectic substances in fresh, dried, desiccated, and oleaginous Spanish fruitsC Vidal-Valverde, I Blanco, E Rojas-Hidalgo
Revista Clinica Espanola|August 15, 1979
[Content of soluble carbohydrates of various dry fruits, dryed and oily]C Vidal-Valverde, E Rojas-Hidalgo, S Valverde López
The American Journal of Clinical Nutrition|March 1, 1979
Soluble sugars in Spanish fruitsC Vidal-Valverde, E Rojas-Hidalgo, S Valverde-Lopez
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Journal of Food Protection|June 14, 2001
Vitamin B1 and B6 retention in milk after continuous-flow microwave and conventional heating at high temperaturesI Sierra, C Vidal-Valverde
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 1, 1990
An improved high performance liquid chromatographic method for thiamin analysis in foodsC Vidal-Valverde, A Reche
The Journal of Dairy Research|May 1, 1993
Effect of microwave heating on the thiamin content of cow's milkC Vidal-Valverde, P Redondo
Journal of Agricultural and Food Chemistry|May 23, 2001
Stability of thiamine and vitamins E and A during storage of enteral feeding formulaJ Frias, C Vidal-Valverde
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 1, 1992
Stability of retinol in milk during frozen and other storage conditionsC Vidal-Valverde, R Ruiz, A Medrano
Journal of Dairy Science|June 1, 1993
Effects of frozen and other storage conditions on alpha-tocopherol content of cow milkC Vidal-Valverde, R Ruiz, A Medrano
Journal of the American Dietetic Association|May 1, 1993
Changes in the carbohydrate composition of legumes after soaking and cookingC Vidal-Valverde, J Frías, S Valverde
Journal of Agricultural and Food Chemistry|September 1, 1982
Pectic substances in fresh, dried, desiccated, and oleaginous Spanish fruitsC Vidal-Valverde, I Blanco, E Rojas-Hidalgo
Revista Clinica Espanola|August 15, 1979
[Content of soluble carbohydrates of various dry fruits, dryed and oily]C Vidal-Valverde, E Rojas-Hidalgo, S Valverde López
The American Journal of Clinical Nutrition|March 1, 1979
Soluble sugars in Spanish fruitsC Vidal-Valverde, E Rojas-Hidalgo, S Valverde-Lopez
Pageof 3