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

Lucía Guardiola

Showing results (1-10 of 5) with videos related to

Pageof 1
Sort By:
Food Chemistry|September 27, 2017
Complexation between oleanolic and maslinic acids with native and modified cyclodextrinsSantiago López-Miranda, Lucía Guardiola, Pilar Hernández-Sánchez, et al.
Journal of Food Protection|March 31, 2017
Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified AtmosphereNuria García-Martínez, Pedro Andreo-Martínez, Luis Almela, et al.
Journal of the Science of Food and Agriculture|May 3, 2016
Optimization of a method for preparing solid complexes of essential clove oil with β-cyclodextrinsPilar Hernández-Sánchez, Santiago López-Miranda, Lucía Guardiola, et al.
Food Microbiology|December 27, 2006
Ochratoxin A in red paprika: relationship with the origin of the raw materialLuis Almela, Virginia Rabe, Blas Sánchez, et al.
Food Chemistry|March 8, 2016
Use of cyclodextrins to recover catechin and epicatechin from red grape pomaceSantiago López-Miranda, Ana Serrano-Martínez, Pilar Hernández-Sánchez, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Food Chemistry|September 27, 2017
Complexation between oleanolic and maslinic acids with native and modified cyclodextrinsSantiago López-Miranda, Lucía Guardiola, Pilar Hernández-Sánchez, et al.
Journal of Food Protection|March 31, 2017
Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified AtmosphereNuria García-Martínez, Pedro Andreo-Martínez, Luis Almela, et al.
Journal of the Science of Food and Agriculture|May 3, 2016
Optimization of a method for preparing solid complexes of essential clove oil with β-cyclodextrinsPilar Hernández-Sánchez, Santiago López-Miranda, Lucía Guardiola, et al.
Food Microbiology|December 27, 2006
Ochratoxin A in red paprika: relationship with the origin of the raw materialLuis Almela, Virginia Rabe, Blas Sánchez, et al.
Food Chemistry|March 8, 2016
Use of cyclodextrins to recover catechin and epicatechin from red grape pomaceSantiago López-Miranda, Ana Serrano-Martínez, Pilar Hernández-Sánchez, et al.
Pageof 1