43 results on '"Simal-Gándara J"'
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2. Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies
3. A HPLC‐DAD method for identifying and estimating the content of fucoxanthin, β‐carotene and chlorophyll a in brown algal extracts
4. Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products
5. Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries
6. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies
7. Microbiome in the ice-ice disease of the farmed red algae Kappaphycus alvarezii and degradation of extracted food carrageenan
8. Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes
9. Mitigation of emerging implications of climate change on food production systems
10. PAHs, diet and cancer prevention: Cooking process driven-strategies
11. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds
12. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism
13. Food identification by high performance liquid chromatography fingerprinting and mathematical processing
14. The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition
15. A review on the application of chromatographic methods, coupled to chemometrics, for food authentication
16. Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products
17. Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays
18. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines
19. Factors governing the removal of mancozeb residues from lettuces with washing solutions
20. Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines
21. Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications
22. Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties
23. Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices
24. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)
25. Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines
26. Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage
27. Characterisation and preliminary quantification of the methane reservoir in a coastal sedimentary source: San Simón Bay, Ría de Vigo, NW Spain
28. Factors controlling flavors binding constants to cyclodextrins and their applications in foods
29. Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs
30. A review on the use of cyclodextrins in foods
31. Occurrence of soluble organic compounds in thermal waters by ion trap mass detection
32. Changes in soil properties and in the growth of Lolium multiflorum in an acid soil amended with a solid waste from wineries
33. Corrigendum to “Mitigation of emerging implications of climate change on food production systems” [Food Res. Int. 134 (2020) 109256]
34. Binding constants of oxytetracycline to animal feed divalent cations
35. Seasonal distributions of fungicides in soils and sediments of a small river basin partially devoted to vineyards
36. Screening for folic acid content in vitamin-fortified beverages
37. Determination of food dyes in soft drinks containing natural pigments by liquid chromatography with minimal clean-up
38. Determination of sulfamethazine in milk by solid phase extraction and liquid chromatographic separation with ultraviolet detection
39. Stirring bar sorptive extraction in the determination of PAHs in drinking waters
40. Control of contamination of olive oil by sunflower seed oil in bottling plants by GC-MS of fatty acid methyl esters
41. Evaluation of the performance of a multiresidue gas chromatographic method for the determination of aliphatic hydrocarbons in mussels of Galicia (N.W. Spain)
42. Classification of the coastal waters of Galicia (NW Spain) on the basis of total aliphatic hydrocarbon concentrations in mussels ( Mytilus galloprovincialis)
43. Determination of kinetic bioconcentration in mussels after short term exposure to polycyclic aromatic hydrocarbons.
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