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Results:
1-9
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Results: 9
Authors:
ALBI T
LANZON A
GUINDA A
PEREZCAMINO MC
LEON M
Citation: T. Albi et al., MICROWAVE AND CONVENTIONAL HEATING EFFECTS ON SOME PHYSICAL AND CHEMICAL-PARAMETERS OF EDIBLE FATS, Journal of agricultural and food chemistry, 45(8), 1997, pp. 3000-3003
Authors:
ALBI T
LANZON A
GUINDA A
LEON M
PEREZCAMINO MC
Citation: T. Albi et al., MICROWAVE AND CONVENTIONAL HEATING EFFECTS ON THERMOXIDATIVE DEGRADATION OF EDIBLE FATS, Journal of agricultural and food chemistry, 45(10), 1997, pp. 3795-3798
Authors:
GUINDA A
LANZON A
ALBI T
Citation: A. Guinda et al., DIFFERENCES IN HYDROCARBONS OF VIRGIN OLIVE OILS OBTAINED FROM SEVERAL OLIVE VARIETIES, Journal of agricultural and food chemistry, 44(7), 1996, pp. 1723-1726
Authors:
LANZON A
GUINDA A
ALBI T
DELAOSA C
Citation: A. Lanzon et al., A RAPID METHOD FOR SQUALENE DETERMINATION IN VEGETABLE-OILS, Grasas y aceites, 46(4-5), 1995, pp. 276-278
Authors:
ALBI T
Citation: T. Albi, FERNANDEZ,MIGUEL,ANGEL,NAVAS - IN-MEMORIA M, Grasas y aceites, 46(3), 1995, pp. 232-232
Authors:
CERT A
LANZON A
CARELLI AA
ALBI T
AMELOTTI G
Citation: A. Cert et al., FORMATION OF STIGMASTA-3,5-DIENE IN VEGETABLE-OILS, Food chemistry, 49(3), 1994, pp. 287-293
Authors:
MARTINPOLVILLO M
ALBI T
GUINDA A
Citation: M. Martinpolvillo et al., DETERMINATION OF TRACE-ELEMENTS IN EDIBLE VEGETABLE-OILS BY ATOMIC-ABSORPTION SPECTROPHOTOMETRY, Journal of the American Oil Chemists' Society, 71(4), 1994, pp. 347-353
Authors:
LANZON A
ALBI T
CERT A
GRACIAN J
Citation: A. Lanzon et al., THE HYDROCARBON FRACTION OF VIRGIN OLIVE OIL AND CHANGES RESULTING FROM REFINING, Journal of the American Oil Chemists' Society, 71(3), 1994, pp. 285-291
Authors:
LANZON A
ALBI T
CERT A
GRACIAN J
Citation: A. Lanzon et al., COMPONENT OF THE UNSAPONIFIABLE PORTION OF OLIVE OIL WITH POLARITY BETWEEN THOSE OF SQUALENE AND TRITERPENIC ALCOHOLS, Grasas y aceites, 43(5), 1992, pp. 271-276
Risultati:
1-9
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