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Results: 1-16 |
Results: 16
MONITORING OF THE VITAMIN-C CONTENT OF FROZEN GREEN BEANS AND PADRON PEPPERS BY HPLC
Authors: ORUNACONCHA MJ GONZALEZCASTRO MJ LOPEZHERNANDEZ J SIMALLOZANO J
Citation: Mj. Orunaconcha et al., MONITORING OF THE VITAMIN-C CONTENT OF FROZEN GREEN BEANS AND PADRON PEPPERS BY HPLC, Journal of the Science of Food and Agriculture, 76(3), 1998, pp. 477-480
HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF MONOSACCHARIDE AND OLIGOSACCHARIDE IN VEGETABLES WITH EVAPORATIVE LIGHT-SCATTERINGDETECTION AND REFRACTIVE-INDEX DETECTION
Authors: HERNANDEZ JL GONZALEZCASTRO MJ ALBA IN GARCIA CD
Citation: Jl. Hernandez et al., HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF MONOSACCHARIDE AND OLIGOSACCHARIDE IN VEGETABLES WITH EVAPORATIVE LIGHT-SCATTERINGDETECTION AND REFRACTIVE-INDEX DETECTION, Journal of chromatographic science, 36(6), 1998, pp. 293-298
EFFECTS OF FREEZE-DRYING ON THE COMPOSITIONS OF GREEN BEANS AND PADRON PEPPERS
Authors: GONZALEZCASTRO MJ ORUNACONCHA MJ LOPEZHERNANDEZ J SIMALLOZANO J
Citation: Mj. Gonzalezcastro et al., EFFECTS OF FREEZE-DRYING ON THE COMPOSITIONS OF GREEN BEANS AND PADRON PEPPERS, Deutsche Lebensmittel-Rundschau, 94(3), 1998, pp. 89-91
EFFECTS OF FREEZING ON THE PIGMENT CONTENT IN GREEN BEANS AND PADRON PEPPERS
Authors: ORUNACONCHA MJ GONZALEZCASTRO MJ LOPEZHERNANDEZ J SIMALLOZANO J
Citation: Mj. Orunaconcha et al., EFFECTS OF FREEZING ON THE PIGMENT CONTENT IN GREEN BEANS AND PADRON PEPPERS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(2), 1997, pp. 148-152
EFFECTS OF FREEZING ON THE ORGANIC-ACID CONTENT OF FROZEN GREEN BEANSAND PADRON PEPPERS
Authors: GONZALEZCASTRO MJ ORUNACONCHA MJ LOPEZHERNANDEZ J SIMALLOZANO J
Citation: Mj. Gonzalezcastro et al., EFFECTS OF FREEZING ON THE ORGANIC-ACID CONTENT OF FROZEN GREEN BEANSAND PADRON PEPPERS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(5), 1997, pp. 365-368
DETERMINATION OF AMINO-ACIDS IN GREEN BEANS BY DERIVATIZATION WITH PHENYLISOTHIOCIANATE AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY WITH ULTRAVIOLET DETECTION
Authors: GONZALEZCASTRO MJ LOPEZHERNANDEZ J SIMALLOZANO J ORUNACONCHA MJ
Citation: Mj. Gonzalezcastro et al., DETERMINATION OF AMINO-ACIDS IN GREEN BEANS BY DERIVATIZATION WITH PHENYLISOTHIOCIANATE AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY WITH ULTRAVIOLET DETECTION, Journal of chromatographic science, 35(4), 1997, pp. 181-185
DETERMINATION OF DIETARY FIBER CONTENT OF GREEN BEANS (PHASEOLUS-VULGARIS L) OF GALICIA
Authors: LOPEZHERNANDEZ J VAZQUEZBLANCO ME GONZALEZCASTRO MJ SIMALLOZANO J VAZQUESODERIZ ML ORUNACONCHA MJ
Citation: J. Lopezhernandez et al., DETERMINATION OF DIETARY FIBER CONTENT OF GREEN BEANS (PHASEOLUS-VULGARIS L) OF GALICIA, Deutsche Lebensmittel-Rundschau, 93(5), 1997, pp. 153-154
EFFECTS OF FREEZING AND FREEZE-DRYING ON THE FATTY-ACID CONTENTS OF PADRON TYPE PEPPERS
Authors: GONZALEZCASTRO MJ ORUNACONCHA MJ LOPEZHERNANDEZ J SIMALLOZANO J
Citation: Mj. Gonzalezcastro et al., EFFECTS OF FREEZING AND FREEZE-DRYING ON THE FATTY-ACID CONTENTS OF PADRON TYPE PEPPERS, Deutsche Lebensmittel-Rundschau, 93(12), 1997, pp. 390-392
CHEMICAL-COMPOSITION OF PADRON PEPPERS (CAPSICUM-ANNUUM-L) GROWN IN GALICIA (NW SPAIN)
Authors: LOPEZHERNANDEZ J ORUNACONCHA MJ SIMALLOZANO J VAZQUEZBLANCO ME GONZALEZCASTRO MJ
Citation: J. Lopezhernandez et al., CHEMICAL-COMPOSITION OF PADRON PEPPERS (CAPSICUM-ANNUUM-L) GROWN IN GALICIA (NW SPAIN), Food chemistry, 57(4), 1996, pp. 557-559
SEPARATION OF NEUTRAL LIPID CLASSES IN GREEN BEANS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY
Authors: GONZALEZCASTRO MJ LOPEZHERNANDEZ J SIMALLOZANO J ORUNACONCHA MJ VAZQUEZBLANCO ME
Citation: Mj. Gonzalezcastro et al., SEPARATION OF NEUTRAL LIPID CLASSES IN GREEN BEANS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Journal of chromatographic science, 34(4), 1996, pp. 199-201
GC DETERMINATION OF FATTY-ACIDS IN GREEN BEANS GROWN IN GALICIA (NW SPAIN)
Authors: LOPEZHERNANDEZ J GONZALEZCASTRO MJ SIMALLOZANO J VAZQUEZBLANCO ME VAZQUEZODERIZ ML
Citation: J. Lopezhernandez et al., GC DETERMINATION OF FATTY-ACIDS IN GREEN BEANS GROWN IN GALICIA (NW SPAIN), Grasas y aceites, 47(3), 1996, pp. 182-185
EVOLUTION OF SUGAR, STARCH, PECTIN AND INSOLUBLE FIBER CONTENTS IN FROZEN GREEN BEANS AND PADRON PEPPERS
Authors: ORUNACONCHA MJ GONZALEZCASTRO MJ LOPEZHERNANDEZ J SIMALLOZANO J
Citation: Mj. Orunaconcha et al., EVOLUTION OF SUGAR, STARCH, PECTIN AND INSOLUBLE FIBER CONTENTS IN FROZEN GREEN BEANS AND PADRON PEPPERS, Deutsche Lebensmittel-Rundschau, 92(9), 1996, pp. 278-281
DETERMINATION OF CAPSAICIN AND DIHYDROCAPSAICIN IN CAYENNE PEPPER ANDPADRON PEPPERS BY HPLC
Authors: LOPEZHERNANDEZ J ORUNACONCHA MJ SIMALLOZANO J GONZALEZCASTRO MJ VAZQUEZBLANCO ME
Citation: J. Lopezhernandez et al., DETERMINATION OF CAPSAICIN AND DIHYDROCAPSAICIN IN CAYENNE PEPPER ANDPADRON PEPPERS BY HPLC, Deutsche Lebensmittel-Rundschau, 92(12), 1996, pp. 393-395
DETERMINATION OF PECTINS BY HPLC - A COMPARISON OF 2 METHODS APPLIED TO GREEN BEANS (PHASEOLUS-VULGARIS, L)
Authors: VAZQUEZBLANCO ME LOPEZHERNANDEZ J VAZQUEZODERIZ ML SIMALLOZANO J GONZALEZCASTRO MJ
Citation: Me. Vazquezblanco et al., DETERMINATION OF PECTINS BY HPLC - A COMPARISON OF 2 METHODS APPLIED TO GREEN BEANS (PHASEOLUS-VULGARIS, L), Journal of chromatographic science, 33(10), 1995, pp. 551-553
HPLC DETERMINATION OF SUGARS AND STARCH IN GREEN BEANS
Authors: LOPEZHERNANDEZ J GONZALEZCASTRO MJ VAZQUEZBLANCO ME VAZQUEZODERIZ ML SIMALLOZANO J
Citation: J. Lopezhernandez et al., HPLC DETERMINATION OF SUGARS AND STARCH IN GREEN BEANS, Journal of food science, 59(5), 1994, pp. 1048-1049
HPLC DETERMINATION OF SUGARS AND STARCH IN GREEN BEANS
Authors: LOPEZHERNANDEZ J GONZALEZCASTRO MJ VAZQUEZBLANCO ME VAZQUEZODERIZ ML SIMALLOZANO J
Citation: J. Lopezhernandez et al., HPLC DETERMINATION OF SUGARS AND STARCH IN GREEN BEANS, Journal of food science, 59(5), 1994, pp. 1048-1049
Risultati: 1-16 |