Francisco Garcia Carmona-rekin lankidetzan egindako argitalpenak (11)

2001

  1. Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives

    Journal of the Science of Food and Agriculture, Vol. 81, Núm. 10, pp. 1019-1026

  2. Effect of industrial processing on amino acid content of broccoli

    Journal of the Science of Food and Agriculture, Vol. 81, Núm. 14, pp. 1299-1305

2000

  1. Effect of industrial processing on chlorophyll content of broccoli

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 10, pp. 1447-1451

  2. Evolution of ascorbic acid and peroxidase during industrial processing of broccoli

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 13, pp. 1882-1886

1999

  1. Effect of processing methods and different blanching times on broccoli: Proximate composition and fatty acids

    LWT, Vol. 32, Núm. 4, pp. 238-243

1998

  1. Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing

    Food Chemistry, Vol. 61, Núm. 1-2, pp. 113-118

1995

  1. ION LEVELS OF FRESH AND PROCESSED SPINACH USING ION CHROMATOGRAPHY

    Journal of Food Quality, Vol. 18, Núm. 1, pp. 19-31

  2. Measurement of ion levels of spinach grown in different fertilizer regimes using ion chromatography

    Food Chemistry, Vol. 52, Núm. 2, pp. 161-166

1992

  1. Determination by HPLC of changes in tocopherol levels in spinach after industrial processing

    Journal of the Science of Food and Agriculture, Vol. 60, Núm. 1, pp. 81-84

  2. Effect of processing methods on spinach: Proximate composition in fatty acids and soluble protein

    Journal of the Science of Food and Agriculture, Vol. 59, Núm. 4, pp. 473-476

  3. Nitrate level in vegetables by ion chromatography

    Biochemical Society Transactions