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

Joana Pico

Showing results (1-10 of 33) with videos related to

Pageof 4
Sort By:
Current Pharmaceutical Design|October 16, 2019
Unraveling the Inhibition of Intestinal Glucose Transport by Dietary Phenolics: A ReviewJoana Pico, Mario M Martínez
Food Research International (Ottawa, Ont.)|April 30, 2017
Wheat bread aroma compounds in crumb and crust: A reviewJoana Pico, José Bernal, Manuel Gómez
Journal of Food Science and Technology|June 1, 2017
Influence of different flours and starches on gluten-free bread aromaJoana Pico, José Luis Bernal, Manuel Gómez
Food Chemistry|August 24, 2014
Physicochemical modification of native and extruded wheat flours by enzymatic amylolysisMario M Martínez, Joana Pico, Manuel Gómez
Food Chemistry|June 24, 2018
Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOFJoana Pico, Jesús Tapia, José Bernal, et al.
Food Chemistry|August 22, 2021
Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.)Joana Pico, Eric M Gerbrandt, Simone D Castellarin
Journal of Separation Science|September 6, 2018
Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumbJoana Pico, Fernanda Oduber, Manuel Gómez, et al.
Journal of Chromatography. A|October 11, 2015
Analytical methods for volatile compounds in wheat breadJoana Pico, Manuel Gómez, José Bernal, et al.
Food Chemistry|March 10, 2017
Evolution of volatile compounds in gluten-free bread: From dough to crumbJoana Pico, Mario M Martínez, José Bernal, et al.
Food Chemistry|May 12, 2017
Impact of frozen storage time on the volatile profile of wheat bread crumbJoana Pico, Mario M Martínez, José Bernal, et al.
Pageof 4

Showing results (1-10 of 33) with videos related to

Sort By:
Pageof 4
Current Pharmaceutical Design|October 16, 2019
Unraveling the Inhibition of Intestinal Glucose Transport by Dietary Phenolics: A ReviewJoana Pico, Mario M Martínez
Food Research International (Ottawa, Ont.)|April 30, 2017
Wheat bread aroma compounds in crumb and crust: A reviewJoana Pico, José Bernal, Manuel Gómez
Journal of Food Science and Technology|June 1, 2017
Influence of different flours and starches on gluten-free bread aromaJoana Pico, José Luis Bernal, Manuel Gómez
Food Chemistry|August 24, 2014
Physicochemical modification of native and extruded wheat flours by enzymatic amylolysisMario M Martínez, Joana Pico, Manuel Gómez
Food Chemistry|June 24, 2018
Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOFJoana Pico, Jesús Tapia, José Bernal, et al.
Food Chemistry|August 22, 2021
Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.)Joana Pico, Eric M Gerbrandt, Simone D Castellarin
Journal of Separation Science|September 6, 2018
Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumbJoana Pico, Fernanda Oduber, Manuel Gómez, et al.
Journal of Chromatography. A|October 11, 2015
Analytical methods for volatile compounds in wheat breadJoana Pico, Manuel Gómez, José Bernal, et al.
Food Chemistry|March 10, 2017
Evolution of volatile compounds in gluten-free bread: From dough to crumbJoana Pico, Mario M Martínez, José Bernal, et al.
Food Chemistry|May 12, 2017
Impact of frozen storage time on the volatile profile of wheat bread crumbJoana Pico, Mario M Martínez, José Bernal, et al.
Pageof 4