ANA ISABEL
RODRIGUEZ BERNALDO DE QUIROS
Catedrática de universidade
Jesús
Simal Lozano
Publicacións nas que colabora con Jesús Simal Lozano (10)
2004
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Simultaneous determination of thiamin and riboflavin in the sea urchin, Paracentrotus lividus, by high-performance liquid chromatography
International Journal of Food Sciences and Nutrition, Vol. 55, Núm. 4, pp. 259-263
2002
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Determination of purine bases in sea urchin (Paracentortus lividus) gonads by high-performance liquid chromatography
Food Chemistry, Vol. 79, Núm. 1, pp. 113-117
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Separation of phospholipid classes in sea urchin, Paracentrotus lividus by high-performance liquid chromatography
Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences
2001
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Comparison of volatile components in fresh and canned sea urchin (Paracentrotus lividus, Lamarck) gonads by GC-MS using dynamic headspace sampling and microwave desorption
European Food Research and Technology, Vol. 212, Núm. 6, pp. 636-642
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Determination of carotenoids and liposoluble vitamins in sea urchin (Paracentrotus lividus) by high performance liquid chromatography
European Food Research and Technology, Vol. 212, Núm. 6, pp. 683-686
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Determination of vitamin C in sea urchin: Comparison of two HPLC methods
Chromatographia
2000
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Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption
European Food Research and Technology, Vol. 210, Núm. 3, pp. 226-230
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Protein, amino acid and fatty acid contents in raw and canned sea urchin (Paracentrotus lividus) harvested in Galicia (NW Spain)
Journal of the Science of Food and Agriculture, Vol. 80, Núm. 8, pp. 1189-1192
1999
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Effects of various culinary treatments on the amino acid content of green beans
Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 12, pp. 507-510
1998
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Revisión: Técnicas analíticas aplicadas a la determinación de compuestos aromáticos en "alimentos vegetales"
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 298, pp. 73-80