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Results:
1-7
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Results: 7
Authors:
Romero, C
Morales, FJ
Jimenez-Perez, S
Citation: C. Romero et al., Effect of storage temperature on galactose formation in UHT milk, FOOD RES IN, 34(5), 2001, pp. 389-392
Authors:
Morales, FJ
Jimenez-Perez, S
Citation: Fj. Morales et S. Jimenez-perez, Hydroxymethylfurfural determination in infant milk-based formulas by micellar electrokinetic capillary chromatography, FOOD CHEM, 72(4), 2001, pp. 525-531
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
Authors:
Morales, FJ
Jimenez-Perez, S
Citation: Fj. Morales et S. Jimenez-perez, Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence, FOOD CHEM, 72(1), 2001, pp. 119-125
Authors:
Morales, FJ
Romero, C
Jimenez-Perez, S
Citation: Fj. Morales et al., Characterization of industrial processed milk by analysis of heat-induced changes, INT J FOOD, 35(2), 2000, pp. 193-200
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
Authors:
Morales, FJ
Jimenez-Perez, S
Citation: Fj. Morales et S. Jimenez-perez, Effect of malondialdehyde on the determination of furosine in milk-based products, J AGR FOOD, 48(3), 2000, pp. 680-684
Authors:
Morales, FJ
Jimenez-Perez, S
Citation: Fj. Morales et S. Jimenez-perez, HMF formation during heat-treatment of milk-type products as related to milkfat content, J FOOD SCI, 64(5), 1999, pp. 855-859
Risultati:
1-7
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