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Results: 1-16 |
Results: 16
LIQUID-CHROMATOGRAPHIC DETERMINATION OF PHENOLIC ANTIOXIDANTS IN BAKERY PRODUCTS
Authors: RAFECAS M GUARDIOLA F ILLERA M CODONY R BOATELLA J
Citation: M. Rafecas et al., LIQUID-CHROMATOGRAPHIC DETERMINATION OF PHENOLIC ANTIOXIDANTS IN BAKERY PRODUCTS, Journal of chromatography, 822(2), 1998, pp. 305-309
BACKFAT FATTY-ACID EVOLUTION IN SWINE FED DIETS HIGH IN EITHER CIS-MONOUNSATURATED, TRANS, OR (N-3) FATS
Authors: FONTANILLAS R BARROETA A BAUCELLS MD GUARDIOLA F
Citation: R. Fontanillas et al., BACKFAT FATTY-ACID EVOLUTION IN SWINE FED DIETS HIGH IN EITHER CIS-MONOUNSATURATED, TRANS, OR (N-3) FATS, Journal of animal science, 76(4), 1998, pp. 1045-1055
OXYSTEROL FORMATION IN SPRAY-DRIED EGG PROCESSED AND STORED UNDER VARIOUS CONDITIONS - PREVENTION AND RELATIONSHIP WITH OTHER QUALITY PARAMETERS
Authors: GUARDIOLA F CODONY R RAFECAS M GRAU A JORDAN A BOATELLA J
Citation: F. Guardiola et al., OXYSTEROL FORMATION IN SPRAY-DRIED EGG PROCESSED AND STORED UNDER VARIOUS CONDITIONS - PREVENTION AND RELATIONSHIP WITH OTHER QUALITY PARAMETERS, Journal of agricultural and food chemistry, 45(6), 1997, pp. 2229-2243
OXYSTEROL FORMATION IN EGG POWDER AND RELATIONSHIP WITH OTHER QUALITYPARAMETERS (VOL 43, PG 1903, 1995)
Authors: GUARDIOLA F CODONY R MISKIN D RAFECAS M BOATELLA J
Citation: F. Guardiola et al., OXYSTEROL FORMATION IN EGG POWDER AND RELATIONSHIP WITH OTHER QUALITYPARAMETERS (VOL 43, PG 1903, 1995), Journal of agricultural and food chemistry, 45(10), 1997, pp. 4190-4190
STABILITY OF POLYUNSATURATED FATTY-ACIDS IN EGG POWDER PROCESSED AND STORED UNDER VARIOUS CONDITIONS (VOL 43, PG 2254, 1995)
Authors: GUARDIOLA F CODONY R MANICH A RAFECAS M BOATELLA J
Citation: F. Guardiola et al., STABILITY OF POLYUNSATURATED FATTY-ACIDS IN EGG POWDER PROCESSED AND STORED UNDER VARIOUS CONDITIONS (VOL 43, PG 2254, 1995), Journal of agricultural and food chemistry, 45(10), 1997, pp. 4190-4190
BIOLOGICAL EFFECTS OF OXYSTEROLS - CURRENT STATUS
Authors: GUARDIOLA F CODONY R ADDIS PB RAFECAS M BOATELLA J
Citation: F. Guardiola et al., BIOLOGICAL EFFECTS OF OXYSTEROLS - CURRENT STATUS, Food and chemical toxicology, 34(2), 1996, pp. 193-211
KINETIC EVALUATION OF 3-BETA-HYDROXYCHOLEST-5-EN-7-ONE (7-KETOCHOLESTEROL) STABILITY DURING SAPONIFICATION
Authors: PARK PW GUARDIOLA F PARK SH ADDIS PB
Citation: Pw. Park et al., KINETIC EVALUATION OF 3-BETA-HYDROXYCHOLEST-5-EN-7-ONE (7-KETOCHOLESTEROL) STABILITY DURING SAPONIFICATION, Journal of the American Oil Chemists' Society, 73(5), 1996, pp. 623-629
COMPARISON OF 3 METHODS FOR THE DETERMINATION OF OXYSTEROLS IN SPRAY-DRIED EGG
Authors: GUARDIOLA F CODONY R RAFECAS M BOATELLA J
Citation: F. Guardiola et al., COMPARISON OF 3 METHODS FOR THE DETERMINATION OF OXYSTEROLS IN SPRAY-DRIED EGG, Journal of chromatography, 705(2), 1995, pp. 289-304
ADSORPTION OF OXYSTEROLS ON DIFFERENT MICROTUBE MATERIALS DURING SILANYZATION PRIOR TO GAS-CHROMATOGRAPHIC DETERMINATION
Authors: GUARDIOLA F CODONY R RAFECAS M BOATELLA J
Citation: F. Guardiola et al., ADSORPTION OF OXYSTEROLS ON DIFFERENT MICROTUBE MATERIALS DURING SILANYZATION PRIOR TO GAS-CHROMATOGRAPHIC DETERMINATION, Journal of chromatography, 705(2), 1995, pp. 396-399
STABILITY OF POLYUNSATURATED FATTY-ACIDS IN EGG POWDER PROCESSED AND STORED UNDER VARIOUS CONDITIONS
Authors: GUARDIOLA F CODONY R MANICH A RAFECAS M BOATELLA J
Citation: F. Guardiola et al., STABILITY OF POLYUNSATURATED FATTY-ACIDS IN EGG POWDER PROCESSED AND STORED UNDER VARIOUS CONDITIONS, Journal of agricultural and food chemistry, 43(8), 1995, pp. 2254-2259
OXYSTEROL FORMATION IN EGG POWDER AND RELATIONSHIP WITH OTHER QUALITYPARAMETERS
Authors: GUARDIOLA F CODONY R MISKIN D RAFECAS M BOATELLA J
Citation: F. Guardiola et al., OXYSTEROL FORMATION IN EGG POWDER AND RELATIONSHIP WITH OTHER QUALITYPARAMETERS, Journal of agricultural and food chemistry, 43(7), 1995, pp. 1903-1907
OXYSTEROL FORMATION IN FOODS
Authors: GUARDIOLA F CODONY R RAFECAS M BOATELLA J
Citation: F. Guardiola et al., OXYSTEROL FORMATION IN FOODS, Grasas y aceites, 46(3), 1995, pp. 202-212
ANALYTICAL METHODS OF OXYSTEROL DETERMINA TION
Authors: GUARDIOLA F CODONY R RAFECAS M BOATELLA J
Citation: F. Guardiola et al., ANALYTICAL METHODS OF OXYSTEROL DETERMINA TION, Grasas y aceites, 45(3), 1994, pp. 164-192
SELECTIVE GAS-CHROMATOGRAPHIC DETERMINATION OF CHOLESTEROL IN EGGS
Authors: GUARDIOLA F CODONY R RAFECAS M BOATELLA J
Citation: F. Guardiola et al., SELECTIVE GAS-CHROMATOGRAPHIC DETERMINATION OF CHOLESTEROL IN EGGS, Journal of the American Oil Chemists' Society, 71(8), 1994, pp. 867-871
TRANSISOMERS CONTENTS OF THE FATTY-ACIDS IN MEAT-PRODUCTS .3. ADIPOSE-TISSUE AND INTRAMUSCULAR FAT FROM BEEF
Authors: LLUCH MC DEVINYALS MR PARCERISA J GUARDIOLA F CODONY R RAFECAS M BOATELLA J
Citation: Mc. Lluch et al., TRANSISOMERS CONTENTS OF THE FATTY-ACIDS IN MEAT-PRODUCTS .3. ADIPOSE-TISSUE AND INTRAMUSCULAR FAT FROM BEEF, Grasas y aceites, 44(3), 1993, pp. 195-200
TRANS ISOMERS CONTENTS OF THE FATTY-ACIDS IN MEAT-PRODUCTS .2. ADIPOSE-TISSUE AND INTRAMUSCULAR FAT FROM PORK
Authors: LLUCH MC PASCUAL J PARCERISA J GUARDIOLA F CODONY R RAFECAS M BOATELLA J
Citation: Mc. Lluch et al., TRANS ISOMERS CONTENTS OF THE FATTY-ACIDS IN MEAT-PRODUCTS .2. ADIPOSE-TISSUE AND INTRAMUSCULAR FAT FROM PORK, Grasas y aceites, 44(2), 1993, pp. 97-100
Risultati: 1-16 |