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Results: 1-12 |
Results: 12
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
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
EFFECTS OF BLANCHING, FREEZING AND FREEZE-DRYING ON THE FATTY-ACID CONTENTS OF GREEN BEANS
Authors: GONZALEZCASTRO MY ORUNACONCHA MJ LOPEZHERNANDEZ J SIMALLOZANO J GANZAGONZALEZ A
Citation: My. Gonzalezcastro et al., EFFECTS OF BLANCHING, FREEZING AND FREEZE-DRYING ON THE FATTY-ACID CONTENTS OF GREEN BEANS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(4), 1996, pp. 370-373
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
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
Risultati: 1-12 |