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Results: 1-6 |
Results: 6

Authors: Sanchez-Moreno, C Satue-Gracia, MT Frankel, EN
Citation: C. Sanchez-moreno et al., Antioxidant activity of selected Spanish wines in corn oil emulsions, J AGR FOOD, 48(11), 2000, pp. 5581-5587

Authors: Satue-Gracia, MT Frankel, EN Rangavajhyala, N German, JB
Citation: Mt. Satue-gracia et al., Lactoferrin in infant formulas: Effect on oxidation, J AGR FOOD, 48(10), 2000, pp. 4984-4990

Authors: Satue-Gracia, MT Andres-Lacueva, C Lamuela-Raventos, RM Frankel, EN
Citation: Mt. Satue-gracia et al., Spanish sparkling wines (cavas) as inhibitors of in vitro human low-density lipoprotein oxidation, J AGR FOOD, 47(6), 1999, pp. 2198-2202

Authors: Huang, SW Satue-Gracia, MT Frankel, EN German, JB
Citation: Sw. Huang et al., Effect of lactoferrin on oxidative stability of corn oil emulsions and liposomes, J AGR FOOD, 47(4), 1999, pp. 1356-1361

Authors: Medina, I Satue-Gracia, MT German, JB Frankel, EN
Citation: I. Medina et al., Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation, J AGR FOOD, 47(12), 1999, pp. 4873-4879

Authors: Medina, I Satue-Gracia, MT Frankel, EN
Citation: I. Medina et al., Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing, J AM OIL CH, 76(2), 1999, pp. 231-236
Risultati: 1-6 |