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Results: 1-14 |
Results: 14
Presence of furosine in honeys
Authors: Villamiel, M del Castillo, MD Corzo, N Olano, A
Citation: M. Villamiel et al., Presence of furosine in honeys, J SCI FOOD, 81(8), 2001, pp. 790-793
Formation of Amadori compounds in dehydrated fruits
Authors: Sanz, ML del Castillo, MD Corzo, N Olano, A
Citation: Ml. Sanz et al., Formation of Amadori compounds in dehydrated fruits, J AGR FOOD, 49(11), 2001, pp. 5228-5231
Survey of the furosine content in cheeses marketed in Spain
Authors: Villamiel, M Arias, M Corzo, N Olano, A
Citation: M. Villamiel et al., Survey of the furosine content in cheeses marketed in Spain, J FOOD PROT, 63(7), 2000, pp. 974-975
The Maillard reaction during the ripening of Manchego cheese
Authors: Corzo, N Villamiel, M Arias, M Jimenez-Perez, S Morales, FJ
Citation: N. Corzo et al., The Maillard reaction during the ripening of Manchego cheese, FOOD CHEM, 71(2), 2000, pp. 255-258
Chemical changes during high-temperature short-time treatment of milk in an industrial-scale plant
Authors: Villamiel, M Vazquez, A Morais, F Corzo, N
Citation: M. Villamiel et al., Chemical changes during high-temperature short-time treatment of milk in an industrial-scale plant, MILCHWISSEN, 55(6), 2000, pp. 320-322
Changes in furosine, free monosaccharides and beta-lactoglobulin during storage of dried milk products
Authors: Villamiel, M Corzo, N
Citation: M. Villamiel et N. Corzo, Changes in furosine, free monosaccharides and beta-lactoglobulin during storage of dried milk products, MILCHWISSEN, 55(2), 2000, pp. 90-92
Use of 2-furoylmethyl derivatives of GABA and arginine as indicators of the initial steps of Maillard reaction in orange juice
Authors: del Castillo, MD Villamiel, M Olano, A Corzo, N
Citation: Md. Del Castillo et al., Use of 2-furoylmethyl derivatives of GABA and arginine as indicators of the initial steps of Maillard reaction in orange juice, J AGR FOOD, 48(9), 2000, pp. 4217-4220
Presence of 2-furoylmethyl derivatives in hydrolysates of processed tomatoproducts
Authors: Sanz, ML del Castillo, MD Corzo, N Olano, A
Citation: Ml. Sanz et al., Presence of 2-furoylmethyl derivatives in hydrolysates of processed tomatoproducts, J AGR FOOD, 48(2), 2000, pp. 468-471
Determination of mono and disaccharide content of enteral formulations by gas chromatography
Authors: Banos, JLG Olano, A Corzo, N
Citation: Jlg. Banos et al., Determination of mono and disaccharide content of enteral formulations by gas chromatography, CHROMATOGR, 52(3-4), 2000, pp. 221-224
Use of different thermal indices to assess the quality of pasteurized milks
Authors: Villamiel, M Arias, M Corzo, N Olano, A
Citation: M. Villamiel et al., Use of different thermal indices to assess the quality of pasteurized milks, Z LEBENSM U, 208(3), 1999, pp. 169-171
Maillard reaction evaluation by furosine determination during infant cereal processing
Authors: Guerra-Hernandez, E Corzo, N Garcia-Villanova, B
Citation: E. Guerra-hernandez et al., Maillard reaction evaluation by furosine determination during infant cereal processing, J CEREAL SC, 29(2), 1999, pp. 171-176
Synthesis and characterization of gamma-N-(2-furoylmethyl)aminobutyric acid
Authors: del Castillo, MD Corzo, N Gonzalez, L Olano, A
Citation: Md. Del Castillo et al., Synthesis and characterization of gamma-N-(2-furoylmethyl)aminobutyric acid, J AGR FOOD, 47(10), 1999, pp. 4137-4139
Early stages of Maillard reaction in dehydrated orange juice
Authors: del Castillo, MD Corzo, N Olano, A
Citation: Md. Del Castillo et al., Early stages of Maillard reaction in dehydrated orange juice, J AGR FOOD, 47(10), 1999, pp. 4388-4390
Determination of maltodextrins in enteral formulations by three different chromatographic methods
Authors: Moreno, FJ Olano, A Santa-Maria, C Corzo, N
Citation: Fj. Moreno et al., Determination of maltodextrins in enteral formulations by three different chromatographic methods, CHROMATOGR, 50(11-12), 1999, pp. 705-710
Risultati: 1-14 |