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Results: 1-10 |
Results: 10
STUDY OF HYDROXYMETHYLFURFURAL FORMATION FROM ACID DEGRADATION OF THEAMADORI PRODUCT IN MILK-RESEMBLING SYSTEMS
Authors: MORALES FJ JIMENEZPEREZ S
Citation: Fj. Morales et S. Jimenezperez, STUDY OF HYDROXYMETHYLFURFURAL FORMATION FROM ACID DEGRADATION OF THEAMADORI PRODUCT IN MILK-RESEMBLING SYSTEMS, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3885-3890
MONITORING OF HEAT-INDUCED PROTEOLYSIS IN MILK AND MILK-RESEMBLING SYSTEMS
Authors: MORALES FJ JIMENEZPEREZ S
Citation: Fj. Morales et S. Jimenezperez, MONITORING OF HEAT-INDUCED PROTEOLYSIS IN MILK AND MILK-RESEMBLING SYSTEMS, Journal of agricultural and food chemistry, 46(10), 1998, pp. 4391-4397
APPLICATION OF THE CLARIFYING REAGENT INDEX AS A HEAT-INDUCED PARAMETER IN COMMERCIAL MILK
Authors: MORALES FJ ROMERO C JIMENEZPEREZ S
Citation: Fj. Morales et al., APPLICATION OF THE CLARIFYING REAGENT INDEX AS A HEAT-INDUCED PARAMETER IN COMMERCIAL MILK, Journal of food protection, 60(10), 1997, pp. 1241-1246
A KINETIC-STUDY ON 5-HYDROXYMETHYLFURFURAL FORMATION IN SPANISH UHT MILK STORED AT DIFFERENT TEMPERATURES
Authors: MORALES FJ ROMERO C JIMENEZPEREZ S
Citation: Fj. Morales et al., A KINETIC-STUDY ON 5-HYDROXYMETHYLFURFURAL FORMATION IN SPANISH UHT MILK STORED AT DIFFERENT TEMPERATURES, Journal of Food Science and Technology, 34(1), 1997, pp. 28-32
CHROMATOGRAPHIC DETERMINATION OF BOUND HYDROXYMETHYLFURFURAL AS AN INDEX OF MILK PROTEIN GLYCOSYLATION
Authors: MORALES FJ ROMERO C JIMENEZPEREZ S
Citation: Fj. Morales et al., CHROMATOGRAPHIC DETERMINATION OF BOUND HYDROXYMETHYLFURFURAL AS AN INDEX OF MILK PROTEIN GLYCOSYLATION, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1570-1573
EVALUATION OF HEAT-INDUCED CHANGES IN SPANISH COMMERCIAL MILK - HYDROXYMETHYLFURFURAL AND AVAILABLE LYSINE CONTENT
Authors: MORALES FJ ROMERO C JIMENEZPEREZ S
Citation: Fj. Morales et al., EVALUATION OF HEAT-INDUCED CHANGES IN SPANISH COMMERCIAL MILK - HYDROXYMETHYLFURFURAL AND AVAILABLE LYSINE CONTENT, International journal of food science & technology, 31(5), 1996, pp. 411-418
FLUORESCENCE ASSOCIATED WITH MAILLARD REACTION IN MILK AND MILK-RESEMBLING SYSTEMS
Authors: MORALES FJ ROMERO C JIMENEZPEREZ S
Citation: Fj. Morales et al., FLUORESCENCE ASSOCIATED WITH MAILLARD REACTION IN MILK AND MILK-RESEMBLING SYSTEMS, Food chemistry, 57(3), 1996, pp. 423-428
AN IMPROVED METHOD FOR DETERMINATION OF THE ACTIVITY OF BETA-GALACTOSIDASE IN YOGURT BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY
Authors: GONZALEZANDRADA JI ROMERO C MORALES FJ JIMENEZPEREZ S
Citation: Ji. Gonzalezandrada et al., AN IMPROVED METHOD FOR DETERMINATION OF THE ACTIVITY OF BETA-GALACTOSIDASE IN YOGURT BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Chromatographia, 43(1-2), 1996, pp. 85-88
NEW METHODOLOGIES FOR KINETIC-STUDY OF 5-(HYDROXYMETHYL)-FURFURAL FORMATION AND REACTIVE LYSINE BLOCKAGE IN HEAT-TREATED MILK AND MODEL SYSTEMS
Authors: MORALES FJ ROMERO C JIMENEZPEREZ S
Citation: Fj. Morales et al., NEW METHODOLOGIES FOR KINETIC-STUDY OF 5-(HYDROXYMETHYL)-FURFURAL FORMATION AND REACTIVE LYSINE BLOCKAGE IN HEAT-TREATED MILK AND MODEL SYSTEMS, Journal of food protection, 58(3), 1995, pp. 310-315
KINETICS OF THE FORMATION OF GALACTOSE IN MILK DURING THERMAL-PROCESSES
Authors: ROMERO C MORALES FJ JIMENEZPEREZ S
Citation: C. Romero et al., KINETICS OF THE FORMATION OF GALACTOSE IN MILK DURING THERMAL-PROCESSES, Journal of food protection, 56(6), 1993, pp. 501
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