Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Franco Pedreschi

Showing results (21-30 of 24) with videos related to

Pageof 3
Sort By:
You have reached the last page of results.This site can display upto 24 results.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 14, 2021
Is the dietary acrylamide exposure in Chile a public health problem?Yeison Fernando Barrios-Rodríguez, Franco Pedreschi, Jaime Rosowski, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 24, 2013
Are Chileans exposed to dietary furan?María S Mariotti, Carla Toledo, Karen Hevia, et al.
Foods (Basel, Switzerland)|June 12, 2026
Role of Endogenous and Exogenous Phenolic Compounds on the Formation of Acrylamide and Fluorescent Advanced Glycation End Products in Heated Quinoa and Cañihua FloursAna Aguilar-Galvez, Diego García-Ríos, Teresa Quispe, et al.
Foods (Basel, Switzerland)|June 12, 2026
Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer AcceptanceFranco Pedreschi, Darwin Castillo, Andrea Bunger, et al.
Pageof 3

Showing results (21-30 of 24) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 24 results.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 14, 2021
Is the dietary acrylamide exposure in Chile a public health problem?Yeison Fernando Barrios-Rodríguez, Franco Pedreschi, Jaime Rosowski, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 24, 2013
Are Chileans exposed to dietary furan?María S Mariotti, Carla Toledo, Karen Hevia, et al.
Foods (Basel, Switzerland)|June 12, 2026
Role of Endogenous and Exogenous Phenolic Compounds on the Formation of Acrylamide and Fluorescent Advanced Glycation End Products in Heated Quinoa and Cañihua FloursAna Aguilar-Galvez, Diego García-Ríos, Teresa Quispe, et al.
Foods (Basel, Switzerland)|June 12, 2026
Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer AcceptanceFranco Pedreschi, Darwin Castillo, Andrea Bunger, et al.
Pageof 3