Publikationen, an denen er mitarbeitet PERFECTO MIGUEL PASEIRO LOSADA (19)

2021

  1. Identification of volatile and semi-volatile compounds in polymeric coatings used in metal cans by gc-ms and spme

    Materials, Vol. 14, Núm. 13

2015

  1. Effect of the refining process on Moringa oleifera seed oil quality

    Food Chemistry, Vol. 187, pp. 53-57

  2. 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

  1. 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

  1. 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

  1. Determination of triclosan in foodstuffs

    Journal of Separation Science, Vol. 28, Núm. 1, pp. 65-72

  2. Profiling flavor compounds of potato crisps during storage using solid-phase microextraction

    Journal of Chromatography A

2004

  1. An HPLC method for the quantification of sterols in edible seaweeds

    Biomedical Chromatography, Vol. 18, Núm. 3, pp. 183-190

  2. 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

  3. 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

  4. Determination of the uronic acid composition of seaweed dietary fibre by HPLC

    Biomedical Chromatography, Vol. 18, Núm. 2, pp. 90-97

  5. Fatty acids, total lipid, protein and ash contents of processed edible seaweeds

    Food Chemistry, Vol. 85, Núm. 3, pp. 439-444

  6. Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage

    Analytica Chimica Acta

  7. 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

  8. Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method

    Analytica Chimica Acta

2003

  1. Gas Chromatographic Determination of Glycerides in Potato Crisps Fried in Different Oils

    Chromatographia

  2. 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

  1. High-performance liquid chromatographic determination of α-tocopherol in macroalgae

    Journal of Chromatography A, Vol. 976, Núm. 1-2, pp. 277-284

1990

  1. Identificación y cuantificación por HPLC de los ácidos orgánicos mayoritarios en frutas

    Anales de Bromatología, Vol. XLII-2, pp. 299-306