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Results: 1-18 |
Results: 18
EFFECT OF PH ON FLUORESCENCE FORMATION RELATED TO FISH DETERIORATION
Authors: AUBOURG SP
Citation: Sp. Aubourg, EFFECT OF PH ON FLUORESCENCE FORMATION RELATED TO FISH DETERIORATION, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 268-272
INFLUENCE OF FORMALDEHYDE IN THE FORMATION OF FLUORESCENCE RELATED TOFISH DETERIORATION
Authors: AUBOURG SP
Citation: Sp. Aubourg, INFLUENCE OF FORMALDEHYDE IN THE FORMATION OF FLUORESCENCE RELATED TOFISH DETERIORATION, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(1), 1998, pp. 29-32
LIPID CHANGES DURING LONG-TERM STORAGE OF CANNED TUNA (THUNNUS-ALALUNGA)
Authors: AUBOURG SP
Citation: Sp. Aubourg, LIPID CHANGES DURING LONG-TERM STORAGE OF CANNED TUNA (THUNNUS-ALALUNGA), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(1), 1998, pp. 33-37
QUALITY ASSESSMENT OF BLUE WHITING (MICROMESISTIUS-POUTASSOU) DURING CHILLED STORAGE BY MONITORING LIPID DAMAGES
Authors: AUBOURG SP MEDINA I GALLARDO JM
Citation: Sp. Aubourg et al., QUALITY ASSESSMENT OF BLUE WHITING (MICROMESISTIUS-POUTASSOU) DURING CHILLED STORAGE BY MONITORING LIPID DAMAGES, Journal of agricultural and food chemistry, 46(9), 1998, pp. 3662-3666
EFFECT OF PACKING MEDIA ON THE OXIDATION OF CANNED TUNA LIPIDS - ANTIOXIDANT EFFECTIVENESS OF EXTRA VIRGIN OLIVE OIL
Authors: MEDINA I SACCHI R BIONDI L AUBOURG SP PAOLILLO L
Citation: I. Medina et al., EFFECT OF PACKING MEDIA ON THE OXIDATION OF CANNED TUNA LIPIDS - ANTIOXIDANT EFFECTIVENESS OF EXTRA VIRGIN OLIVE OIL, Journal of agricultural and food chemistry, 46(3), 1998, pp. 1150-1157
ASSESSMENT OF QUALITY CHANGES IN FROZEN SARDINE (SARDINA-PILCHARDUS) BY FLUORESCENCE DETECTION
Authors: AUBOURG SP SOTELO CG PEREZMARTIN R
Citation: Sp. Aubourg et al., ASSESSMENT OF QUALITY CHANGES IN FROZEN SARDINE (SARDINA-PILCHARDUS) BY FLUORESCENCE DETECTION, Journal of the American Oil Chemists' Society, 75(5), 1998, pp. 575-580
QUALITY ASSESSMENT OF SARDINES DURING STORAGE BY MEASUREMENT OF FLUORESCENT COMPOUNDS
Authors: AUBOURG SP SOTELO CG GALLARDO JM
Citation: Sp. Aubourg et al., QUALITY ASSESSMENT OF SARDINES DURING STORAGE BY MEASUREMENT OF FLUORESCENT COMPOUNDS, Journal of food science, 62(2), 1997, pp. 295
SPECIES DIFFERENTIATION BY MULTIVARIATE-ANALYSIS OF PHOSPHOLIPIDS FROM CANNED ATLANTIC TUNA
Authors: MEDINA I AUBOURG SP MARTIN RP
Citation: I. Medina et al., SPECIES DIFFERENTIATION BY MULTIVARIATE-ANALYSIS OF PHOSPHOLIPIDS FROM CANNED ATLANTIC TUNA, Journal of agricultural and food chemistry, 45(7), 1997, pp. 2495-2499
POLYUNSATURATED FATTY-ACIDS IN TUNA PHOSPHOLIPIDS - DISTRIBUTION IN THE SN-2 LOCATION AND CHANGES DURING COOKING
Authors: AUBOURG SP MEDINA I PEREZMARTIN R
Citation: Sp. Aubourg et al., POLYUNSATURATED FATTY-ACIDS IN TUNA PHOSPHOLIPIDS - DISTRIBUTION IN THE SN-2 LOCATION AND CHANGES DURING COOKING, Journal of agricultural and food chemistry, 44(2), 1996, pp. 585-589
FLUORESCENT COMPOUNDS FORMATION DURING SA RDINE (SARDINA-PILCHARDUS) CHILLING - COMPARISON WITH LIPID DAMAGE INDEXES
Authors: AUBOURG SP PEREZMARTIN R
Citation: Sp. Aubourg et R. Perezmartin, FLUORESCENT COMPOUNDS FORMATION DURING SA RDINE (SARDINA-PILCHARDUS) CHILLING - COMPARISON WITH LIPID DAMAGE INDEXES, Grasas y aceites, 47(5), 1996, pp. 307-312
CHANGES IN FREE AMINO-ACIDS OF HAKE (MERLUCCIUS-MERLUCCIUS L) MUSCLE DURING FROZEN STORAGE
Authors: SOTELO CG FRANCO JM AUBOURG SP GALLARDO JM
Citation: Cg. Sotelo et al., CHANGES IN FREE AMINO-ACIDS OF HAKE (MERLUCCIUS-MERLUCCIUS L) MUSCLE DURING FROZEN STORAGE, Food science and technology international, 1(1), 1995, pp. 19-24
COMPOSITION OF PHOSPHOLIPIDS OF WHITE MUSCLE OF 6 TUNA SPECIES
Authors: MEDINA I AUBOURG SP MARTIN RP
Citation: I. Medina et al., COMPOSITION OF PHOSPHOLIPIDS OF WHITE MUSCLE OF 6 TUNA SPECIES, Lipids, 30(12), 1995, pp. 1127-1135
A C-13-NMR STUDY OF LIPID ALTERATIONS DURING FISH CANNING - EFFECT OFFILLING MEDIUM
Authors: MEDINA I SACCHI R AUBOURG SP
Citation: I. Medina et al., A C-13-NMR STUDY OF LIPID ALTERATIONS DURING FISH CANNING - EFFECT OFFILLING MEDIUM, Journal of the Science of Food and Agriculture, 69(4), 1995, pp. 445-450
EFFECT OF OIL AND BRINE CANNING AND STORA GE ON LITTLE-TUNNY (EUTHYNNUS-ALLETERATUS) LIPIDS
Authors: AUBOURG SP MEDINA I GALLARDO JM PEREZMARTIN R
Citation: Sp. Aubourg et al., EFFECT OF OIL AND BRINE CANNING AND STORA GE ON LITTLE-TUNNY (EUTHYNNUS-ALLETERATUS) LIPIDS, Grasas y aceites, 46(2), 1995, pp. 77-84
PROTEIN DENATURATION IN FROZEN STORED HAKE (MERLUCCIUS-MERLUCCIUS L) MUSCLE - THE ROLE OF FORMALDEHYDE
Authors: SOTELO CG AUBOURG SP PEREZMARTIN RI GALLARDO JM
Citation: Cg. Sotelo et al., PROTEIN DENATURATION IN FROZEN STORED HAKE (MERLUCCIUS-MERLUCCIUS L) MUSCLE - THE ROLE OF FORMALDEHYDE, Food chemistry, 50(3), 1994, pp. 267-275
INTERACTION OF MALONDIALDEHYDE WITH BIOLOGICAL MOLECULES - NEW TRENDSABOUT REACTIVITY AND SIGNIFICANCE - REVIEW
Authors: AUBOURG SP
Citation: Sp. Aubourg, INTERACTION OF MALONDIALDEHYDE WITH BIOLOGICAL MOLECULES - NEW TRENDSABOUT REACTIVITY AND SIGNIFICANCE - REVIEW, International journal of food science & technology, 28(4), 1993, pp. 323-335
QUANTITATIVE HIGH-RESOLUTION C-13 NMR ANALYSIS OF LIPIDS EXTRACTED FROM THE WHITE MUSCLE OF ATLANTIC TUNA (THUNNUS-ALALUNGA)
Authors: SACCHI R MEDINA I AUBOURG SP GIUDICIANNI I PAOLILLO L ADDEO F
Citation: R. Sacchi et al., QUANTITATIVE HIGH-RESOLUTION C-13 NMR ANALYSIS OF LIPIDS EXTRACTED FROM THE WHITE MUSCLE OF ATLANTIC TUNA (THUNNUS-ALALUNGA), Journal of agricultural and food chemistry, 41(8), 1993, pp. 1247-1253
ANALYSIS OF 1-O-ALK-1-ENYLGLYCEROPHOSPHOLIPIDS OF ALBACORE TUNA (THUNNUS-ALALUNGA) AND THEIR ALTERATIONS DURING THERMAL-PROCESSING
Authors: MEDINA I AUBOURG SP MARTIN RIP
Citation: I. Medina et al., ANALYSIS OF 1-O-ALK-1-ENYLGLYCEROPHOSPHOLIPIDS OF ALBACORE TUNA (THUNNUS-ALALUNGA) AND THEIR ALTERATIONS DURING THERMAL-PROCESSING, Journal of agricultural and food chemistry, 41(12), 1993, pp. 2395-2399
Risultati: 1-18 |