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Marta Herrera

Showing results (1-10 of 26) with videos related to

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Molecules (Basel, Switzerland)|October 14, 2022
HPLC-MS<sup>2</sup> Analysis of Chlorophylls in Green Teas Establishes Differences among VarietiesMarta Herrera, Isabel Viera, María Roca
Food Research International (Ottawa, Ont.)|June 14, 2023
Study of the authentic composition of the novel green foods: Food colorants and coloring foodsMarta Herrera, Isabel Viera, María Roca
Journal of Agricultural and Food Chemistry|July 30, 2021
<i>In Vitro</i> Bioaccessibility Protocol for ChlorophyllsIsabel Viera, Marta Herrera, María Roca
Food Chemistry|May 5, 2022
Influence of food composition on chlorophyll bioaccessibilityIsabel Viera, Marta Herrera, María Roca
Toxins|January 24, 2014
Effects of bread making and wheat germ addition on the natural deoxynivalenol content in breadIsabel Giménez, Jesús Blesa, Marta Herrera, et al.
Toxins|July 28, 2023
Occurrence and Exposure Assessment of Major Mycotoxins in Foodstuffs from AlgeriaAzem Belasli, Marta Herrera, Agustín Ariño, et al.
Foods (Basel, Switzerland)|February 27, 2026
Assessment of Cheese Contamination and Its Contribution to Aflatoxin M1 Intake in the Spanish PopulationSusana Lorán, Marta Herrera, Agustín Ariño, et al.
Toxins|October 28, 2025
Mycotoxin Research in Algeria: A Comprehensive Review of Trends, Challenges, and Future DirectionsYamina Ben Miri, Imene Chentir, Aldjia Taoudiat, et al.
Foods (Basel, Switzerland)|June 10, 2023
Antifungal Activity of Menthol, Eugenol and Their Combination against Yamina Ben Miri, Ahmed Nouasri, Marta Herrera, et al.
Toxins|June 23, 2022
Inhibition of <i>Aspergillus Parasiticus</i> Growth and Aflatoxins Production by Natural Essential Oils and Phenolic AcidsSusana Lorán, Juan José Carramiñana, Teresa Juan, et al.
Pageof 3

Showing results (1-10 of 26) with videos related to

Sort By:
Pageof 3
Molecules (Basel, Switzerland)|October 14, 2022
HPLC-MS<sup>2</sup> Analysis of Chlorophylls in Green Teas Establishes Differences among VarietiesMarta Herrera, Isabel Viera, María Roca
Food Research International (Ottawa, Ont.)|June 14, 2023
Study of the authentic composition of the novel green foods: Food colorants and coloring foodsMarta Herrera, Isabel Viera, María Roca
Journal of Agricultural and Food Chemistry|July 30, 2021
<i>In Vitro</i> Bioaccessibility Protocol for ChlorophyllsIsabel Viera, Marta Herrera, María Roca
Food Chemistry|May 5, 2022
Influence of food composition on chlorophyll bioaccessibilityIsabel Viera, Marta Herrera, María Roca
Toxins|January 24, 2014
Effects of bread making and wheat germ addition on the natural deoxynivalenol content in breadIsabel Giménez, Jesús Blesa, Marta Herrera, et al.
Toxins|July 28, 2023
Occurrence and Exposure Assessment of Major Mycotoxins in Foodstuffs from AlgeriaAzem Belasli, Marta Herrera, Agustín Ariño, et al.
Foods (Basel, Switzerland)|February 27, 2026
Assessment of Cheese Contamination and Its Contribution to Aflatoxin M1 Intake in the Spanish PopulationSusana Lorán, Marta Herrera, Agustín Ariño, et al.
Toxins|October 28, 2025
Mycotoxin Research in Algeria: A Comprehensive Review of Trends, Challenges, and Future DirectionsYamina Ben Miri, Imene Chentir, Aldjia Taoudiat, et al.
Foods (Basel, Switzerland)|June 10, 2023
Antifungal Activity of Menthol, Eugenol and Their Combination against Yamina Ben Miri, Ahmed Nouasri, Marta Herrera, et al.
Toxins|June 23, 2022
Inhibition of <i>Aspergillus Parasiticus</i> Growth and Aflatoxins Production by Natural Essential Oils and Phenolic AcidsSusana Lorán, Juan José Carramiñana, Teresa Juan, et al.
Pageof 3