MARIA JULIA CELIA
LOPEZ HERNANDEZ
Catedrática de universidade
PERFECTO MIGUEL
PASEIRO LOSADA
Profesor emérito de universidade
Publicacións nas que colabora con PERFECTO MIGUEL PASEIRO LOSADA (19)
2021
2015
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Effect of the refining process on Moringa oleifera seed oil quality
Food Chemistry, Vol. 187, pp. 53-57
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Instability of an aromatic amine in fatty food and fatty food simulant: characterisation of reaction products and prediction of their toxicity
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 32, Núm. 1, pp. 100-109
2008
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Determination of vitamin E and carotenoid pigments by high performance liquid chromatography in shell of Chionoecetes opilio
Analytica Chimica Acta, Vol. 617, Núm. 1-2, pp. 225-229
2007
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Study of the changes of trans-resveratrol caused by ultraviolet light and determination of trans- and cis-resveratrol in Spanish white wines
European Food Research and Technology, Vol. 225, Núm. 5-6, pp. 789-796
2005
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Determination of triclosan in foodstuffs
Journal of Separation Science, Vol. 28, Núm. 1, pp. 65-72
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Profiling flavor compounds of potato crisps during storage using solid-phase microextraction
Journal of Chromatography A
2004
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An HPLC method for the quantification of sterols in edible seaweeds
Biomedical Chromatography, Vol. 18, Núm. 3, pp. 183-190
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Comparison between high-performance liquid chromatography and gas chromatography methods for fatty acid identification and quantification in potato crisps
Journal of Chromatography A, Vol. 1032, Núm. 1-2, pp. 7-15
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Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography
Journal of Chromatography A, Vol. 1046, Núm. 1-2, pp. 75-81
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Determination of the uronic acid composition of seaweed dietary fibre by HPLC
Biomedical Chromatography, Vol. 18, Núm. 2, pp. 90-97
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Fatty acids, total lipid, protein and ash contents of processed edible seaweeds
Food Chemistry, Vol. 85, Núm. 3, pp. 439-444
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Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage
Analytica Chimica Acta
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Simultaneous Determination of Thiamine and Riboflavin in Edible Marine Seaweeds by High-Performance Liquid Chromatography
Journal of Chromatographic Science, Vol. 42, Núm. 3, pp. 117-120
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Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method
Analytica Chimica Acta
2003
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Gas Chromatographic Determination of Glycerides in Potato Crisps Fried in Different Oils
Chromatographia
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High-performance liquid chromatographic analysis of amino acids in edible seaweeds after derivatization with phenyl isothiocyanate
Chromatographia, Vol. 58, Núm. 3-4, pp. 159-163
2002
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High-performance liquid chromatographic determination of α-tocopherol in macroalgae
Journal of Chromatography A, Vol. 976, Núm. 1-2, pp. 277-284
1990
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Identificación y cuantificación por HPLC de los ácidos orgánicos mayoritarios en frutas
Anales de Bromatología, Vol. XLII-2, pp. 299-306