JCR-SCI artikuluak
- Identification and Quantification of Glucosinolates in Rapeseed using Liquid Chromatography-Ion Trap Mass Spectrometry Analytical and Bioanalytical Chemistry, 2009; 394(6), 1661 - 1669
- Laboratory appraisal of organic carbon stability in mixtures made with different wastes Waste Management, 2009; 29, 2931 - 2938
- Study by ¹H NMR of the Degradation of Edible Oils at 190 ºC with Aeration European Journal of Lipid Science and Technology, 2008; 110, 52 - 60
- Sensorial and Physicochemical characteristics of salmon (Salmo salar) treated by different smoking processes during storage Food Science and Technology International, 2008; 13, 477 - 484
- Toxic Oxygenated a,ß-Unsaturated Aldehydes and their Study in Foods. A Review Critical Reviews in Food Science & Nutrition, 2008; 48, 119 - 136
- Evidence of the formation of Light Polycyclic Aromatic Hydrocarbons during the oxidation of edible oils in closed containers at room temperature Journal of Agricultural and Food Chemistry, 2008; 56(6), 2028 - 2033
- Formation of oxygenated ?,?-unsaturated aldehydes and other toxic compounds in sunflower oil oxidation at room temperature in closed receptacles Food Chemistry, 2008; 111, 157 - 164
- Characterization of cod liver oil by spectroscopic techniques. New approaches for the determination of certain acyl groups or compounds from ¹H Nuclear Magnetic Resonance spectral data Journal of Agricultural and Food Chemistry, 2008; 56, 9072 - 9079
- Monitoring of heat-induced degradation of edible oils by proton NMR European Journal of Lipid Science and Technology, 2008; 110(1), 52 - 60
- Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 ºC Journal of Agricultural and Food Chemistry, 2008; 56, 3145 - 3154
- Effects of refrigeration and oxygen on the coffee brew composition European Food Research and Technology, 2008; 227, 1633 - 1640
- Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew Journal of Agricultural and Food Chemistry, 2008; 56, 11845 - 11853
- Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings Food Chemistry, 2007; 100(2), 498 - 503
- Detection of the Primary and Secondary Oxidation Products by FTIR and ¹H-NMR in Sunflower oil during the Storage Journal of Agricultural and Food Chemistry, 2007; 55, 10729 - 10736
- Occurrence of Polycyclic Aromatic Hydrocarbons in Artisanal Palmero Cheese Smoked with two Types of Vegetable Matter Journal Dairy Science, 2007; 90, 2717 - 2725
- Headspace Volatile Components of Smoke Swordfish (Xiphias gladius) and Cod (Gadus morhua) Detected by Means of Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry Food Chemistry, 2006; 94, 151 - 156
- Textural Properties of Raw Atlantic Salmon (Salmo salar) at Three Points along the Fillet Determined by Different Methods Food Control, 2006; 17, 511 - 515
- Study by means of ¹H Nuclear Magnetic Resonance of the Oxidation Process Undergone by Edible Oils of different Nature Submitted to Microwave Action Food Chemistry, 2006; 96, 665 - 674
- Headspace Solid Phase Microextraction as a Tool to Estimate the Contamination of Smoked Cheeses by PAHs. Comparison with Classical Extraction Techniques Journal of Dairy Science, 2005; 88, 13 - 20
- Monitoring the Oxidation of Unsaturated Oils and Formation of Oxygenated Aldehydes by Proton NMR European Journal of Lipid Science and Technology, 2005; 107, 36 - 47
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