AAAAAA
Results:
1-8
|
Results: 8
Authors:
de Ancos, B
Cano, MP
Gomez, R
Citation: B. De Ancos et al., Characteristics of stirred low-fat yoghurt as affected by high pressure, INT DAIRY J, 10(1-2), 2000, pp. 105-111
Authors:
de Ancos, B
Gonzalez, E
Cano, MP
Citation: B. De Ancos et al., Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees, J AGR FOOD, 48(8), 2000, pp. 3542-3548
Authors:
de Ancos, B
Ibanez, E
Reglero, G
Cano, MP
Citation: B. De Ancos et al., Frozen storage effects on anthocyanins and volatile compounds of raspberryfruit, J AGR FOOD, 48(3), 2000, pp. 873-879
Authors:
Gonzalez, EM
de Ancos, B
Cano, MP
Citation: Em. Gonzalez et al., Partial characterization of peroxidase and polyphenol oxidase activities in blackberry fruits, J AGR FOOD, 48(11), 2000, pp. 5459-5464
Authors:
de Ancos, B
Gonzalez, EM
Cano, MP
Citation: B. De Ancos et al., Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit, J AGR FOOD, 48(10), 2000, pp. 4565-4570
Authors:
de Ancos, B
Gonzalez, E
Cano, MP
Citation: B. De Ancos et al., Differentiation of raspberry varieties according to anthocyanin composition, Z LEBENSM U, 208(1), 1999, pp. 33-38
Authors:
de Ancos, B
Cano, MP
Hernandez, A
Monreal, M
Citation: B. De Ancos et al., Effects of microwave heating on pigment composition and colour of fruit purees, J SCI FOOD, 79(5), 1999, pp. 663-670
Authors:
Gonzalez, EM
de Ancos, B
Cano, MP
Citation: Em. Gonzalez et al., Partial characterization of polyphenol oxidase activity in raspberry fruits, J AGR FOOD, 47(10), 1999, pp. 4068-4072
Risultati:
1-8
|