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Results: 1-10 |
Results: 10
THE THIOBARBITURIC ACID (TBA) REACTION IN FOODS - A REVIEW
Authors: GUILLENSANS R GUZMANCHOZAS M
Citation: R. Guillensans et M. Guzmanchozas, THE THIOBARBITURIC ACID (TBA) REACTION IN FOODS - A REVIEW, Critical reviews in food science and nutrition, 38(4), 1998, pp. 315-330
MULTIVARIATE CHARACTERIZATION OF AGING STATUS IN RED WINES BASED ON CHROMATIC PARAMETERS
Authors: HEREDIA FJ TRONCOSO AM GUZMANCHOZAS M
Citation: Fj. Heredia et al., MULTIVARIATE CHARACTERIZATION OF AGING STATUS IN RED WINES BASED ON CHROMATIC PARAMETERS, Food chemistry, 60(1), 1997, pp. 103-108
FURTHER-STUDIES AND OBSERVATIONS ON 2-THIOBARBITURIC ACID ASSAY (FAT AUTOXIDATION) AND 2-THIOBARBITURIC ACID-ALDEHYDE REACTIONS
Authors: GUILLENSANS R VICARIO IM GUZMANCHOZAS M
Citation: R. Guillensans et al., FURTHER-STUDIES AND OBSERVATIONS ON 2-THIOBARBITURIC ACID ASSAY (FAT AUTOXIDATION) AND 2-THIOBARBITURIC ACID-ALDEHYDE REACTIONS, Die Nahrung, 41(3), 1997, pp. 162-166
SPECTROPHOTOMETRIC PROFILES OF OFF-FLAVOR ALDEHYDES BY USING THEIR REACTIONS WITH 2-THIOBARBITURIC ACID
Authors: GUZMANCHOZAS M VICARIO IM GUILLENSANS R
Citation: M. Guzmanchozas et al., SPECTROPHOTOMETRIC PROFILES OF OFF-FLAVOR ALDEHYDES BY USING THEIR REACTIONS WITH 2-THIOBARBITURIC ACID, Journal of agricultural and food chemistry, 45(7), 1997, pp. 2452-2457
ALDEHYDES IN FOOD AND ITS RELATION WITH THE TEA TEST FOR RANCIDITY
Authors: GUILLENSANS R GUZMANCHOZAS M
Citation: R. Guillensans et M. Guzmanchozas, ALDEHYDES IN FOOD AND ITS RELATION WITH THE TEA TEST FOR RANCIDITY, Fett, 97(7-8), 1995, pp. 285-286
RELATIONSHIPS BETWEEN PHYSICOCHEMICAL CHARACTERISTICS AND SOME RELEVANT CHROMATIC PARAMETERS IN SPANISH RED WINES
Authors: HEREDIA FJ GUZMANCHOZAS M
Citation: Fj. Heredia et M. Guzmanchozas, RELATIONSHIPS BETWEEN PHYSICOCHEMICAL CHARACTERISTICS AND SOME RELEVANT CHROMATIC PARAMETERS IN SPANISH RED WINES, Sciences des aliments, 15(6), 1995, pp. 551-558
A COMPARATIVE-STUDY OF PHYSICOCHEMICAL INDEXES (PHENOLIC SUBSTANCES) WHICH CAN AFFECT THE COLOR OF SPANISH RED WINES
Authors: HEREDIA FJ GUZMANCHOZAS M
Citation: Fj. Heredia et M. Guzmanchozas, A COMPARATIVE-STUDY OF PHYSICOCHEMICAL INDEXES (PHENOLIC SUBSTANCES) WHICH CAN AFFECT THE COLOR OF SPANISH RED WINES, Acta alimentaria, 23(1), 1994, pp. 33-42
THE COLOR OF WINE - A HISTORICAL-PERSPECTIVE .1. SPECTRAL EVALUATIONS
Authors: HEREDIA FJ GUZMANCHOZAS M
Citation: Fj. Heredia et M. Guzmanchozas, THE COLOR OF WINE - A HISTORICAL-PERSPECTIVE .1. SPECTRAL EVALUATIONS, Journal of food quality, 16(6), 1993, pp. 429-437
THE COLOR OF WINE - A HISTORICAL-PERSPECTIVE .2. TRICHROMATIC METHODS
Authors: HEREDIA FJ GUZMANCHOZAS M
Citation: Fj. Heredia et M. Guzmanchozas, THE COLOR OF WINE - A HISTORICAL-PERSPECTIVE .2. TRICHROMATIC METHODS, Journal of food quality, 16(6), 1993, pp. 439-449
OXIDATIVE ALTERATIONS OF EDIBLE VEGETABLE FATS AND OILS MEASURED BY THE THIOBARBITURIC ACID ASSAY - APPLIED METHODOLOGIES
Authors: GUILLENSANS R GUZMANCHOZAS M
Citation: R. Guillensans et M. Guzmanchozas, OXIDATIVE ALTERATIONS OF EDIBLE VEGETABLE FATS AND OILS MEASURED BY THE THIOBARBITURIC ACID ASSAY - APPLIED METHODOLOGIES, Revue francaise des corps gras, 40(1-2), 1993, pp. 49-52
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