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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 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
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
Journal of Agricultural and Food Chemistry
|
December 20, 1999
Extractable components of the aerial parts of Salvia lavandulifolia and composition of the liquid smoke flavoring obtained from them
M D Guillén, M J Manzanos
Journal of Agricultural and Food Chemistry
|
February 26, 2000
Determination of polycyclic aromatic hydrocarbons in commercial liquid smoke flavorings of different compositions by gas chromatography-mass spectrometry
M D Guillén, P Sopelana, M A Partearroyo
Reviews on Environmental Health
|
July 1, 1997
Food as a source of polycyclic aromatic carcinogens
M D Guillén, P Sopelana, M A Partearroyo
Food Additives and Contaminants
|
May 4, 2000
Study of several aspects of a general method for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings by gas chromatography-mass spectrometry
M D Guillén, P Sopelana, M A Partearroyo
Journal of Agricultural and Food Chemistry
|
October 29, 2000
Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations
M D Guillén, P Sopelana, M A Partearroyo
Page
of 2
Search research articles
Search
Showing results (1-10 of 15) with videos related to
Sort By:
Page
of 2
Food Additives and Contaminants
|
November 1, 1994
Polycyclic aromatic compounds: extraction and determination in food
M D Guillén
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
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
Journal of Agricultural and Food Chemistry
|
December 20, 1999
Extractable components of the aerial parts of Salvia lavandulifolia and composition of the liquid smoke flavoring obtained from them
M D Guillén, M J Manzanos
Journal of Agricultural and Food Chemistry
|
February 26, 2000
Determination of polycyclic aromatic hydrocarbons in commercial liquid smoke flavorings of different compositions by gas chromatography-mass spectrometry
M D Guillén, P Sopelana, M A Partearroyo
Reviews on Environmental Health
|
July 1, 1997
Food as a source of polycyclic aromatic carcinogens
M D Guillén, P Sopelana, M A Partearroyo
Food Additives and Contaminants
|
May 4, 2000
Study of several aspects of a general method for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings by gas chromatography-mass spectrometry
M D Guillén, P Sopelana, M A Partearroyo
Journal of Agricultural and Food Chemistry
|
October 29, 2000
Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations
M D Guillén, P Sopelana, M A Partearroyo
Page
of 2