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Food Additives and Contaminants
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November 1, 1994
Polycyclic aromatic compounds: extraction and determination in food
M D Guillén
Journal of Food Protection
|
September 30, 2004
Load of polycyclic aromatic hydrocarbons in edible vegetable oils: importance of alkylated derivatives
María D Guillén, Patricia Sopelana
Journal of Agricultural and Food Chemistry
|
November 28, 2007
Detection of primary and secondary oxidation products by Fourier transform infrared spectroscopy (FTIR) and 1H nuclear magnetic resonance (NMR) in sunflower oil during storage
María D Guillén, Encarnación Goicoechea
Journal of Agricultural and Food Chemistry
|
November 24, 1999
Usefulness of the frequency data of the fourier transform infrared spectra to evaluate the degree of oxidation of edible oils
M D Guillén, N Cabo
Meat Science
|
November 9, 2011
Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy
M D Guillén, N Cabo
Journal of Dairy Science
|
December 14, 2004
Headspace solid-phase microextraction as a tool to estimate the contamination of smoked cheeses by polycyclic aromatic hydrocarbons
M D Guillén, P Sopelana
The Journal of Dairy Research
|
December 1, 2011
Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese
María D Guillén, Begoña Abascal
Journal of Dairy Science
|
June 19, 2004
Occurrence of polycyclic aromatic hydrocarbons in smoked cheese
María D Guillén, Patricia Sopelana
Critical Reviews in Food Science and Nutrition
|
February 16, 2008
Toxic oxygenated alpha,beta-unsaturated aldehydes and their study in foods: a review
María D Guillén, Encarnación Goicoechea
Journal of Agricultural and Food Chemistry
|
December 10, 1999
Influence of the moisture content on the composition of the liquid smoke produced in the pyrolysis process of Fagus sylvatica L. wood
M D Guillén, M L Ibargoitia
Page
of 11
Search research articles
Search
Showing results (1-10 of 101) with videos related to
Sort By:
Page
of 11
Food Additives and Contaminants
|
November 1, 1994
Polycyclic aromatic compounds: extraction and determination in food
M D Guillén
Journal of Food Protection
|
September 30, 2004
Load of polycyclic aromatic hydrocarbons in edible vegetable oils: importance of alkylated derivatives
María D Guillén, Patricia Sopelana
Journal of Agricultural and Food Chemistry
|
November 28, 2007
Detection of primary and secondary oxidation products by Fourier transform infrared spectroscopy (FTIR) and 1H nuclear magnetic resonance (NMR) in sunflower oil during storage
María D Guillén, Encarnación Goicoechea
Journal of Agricultural and Food Chemistry
|
November 24, 1999
Usefulness of the frequency data of the fourier transform infrared spectra to evaluate the degree of oxidation of edible oils
M D Guillén, N Cabo
Meat Science
|
November 9, 2011
Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy
M D Guillén, N Cabo
Journal of Dairy Science
|
December 14, 2004
Headspace solid-phase microextraction as a tool to estimate the contamination of smoked cheeses by polycyclic aromatic hydrocarbons
M D Guillén, P Sopelana
The Journal of Dairy Research
|
December 1, 2011
Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese
María D Guillén, Begoña Abascal
Journal of Dairy Science
|
June 19, 2004
Occurrence of polycyclic aromatic hydrocarbons in smoked cheese
María D Guillén, Patricia Sopelana
Critical Reviews in Food Science and Nutrition
|
February 16, 2008
Toxic oxygenated alpha,beta-unsaturated aldehydes and their study in foods: a review
María D Guillén, Encarnación Goicoechea
Journal of Agricultural and Food Chemistry
|
December 10, 1999
Influence of the moisture content on the composition of the liquid smoke produced in the pyrolysis process of Fagus sylvatica L. wood
M D Guillén, M L Ibargoitia
Page
of 11