Publikationen, an denen er mitarbeitet Ana Mª Vera Manzanares (11)

2003

  1. Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): Proximate composition and fatty acids

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 6, pp. 535-541

  2. Extending the shelf-life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaging

    Food Microbiology, Vol. 20, Núm. 6, pp. 671-679

2002

  1. Antioxidant activity of edible fungi (truffles and mushrooms): Losses during industrial processing

    Journal of Food Protection, Vol. 65, Núm. 10, pp. 1614-1622

2000

  1. 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

  2. Improving the control of food production in catering establishments with particular reference to the safety of salads

    Food Control, Vol. 11, Núm. 6, pp. 437-445

1999

  1. Fast determination of the Ca, Mg, K, Na and Zn contents in milk and nondairy imitation milk using ICP-AES without mineralization stage

    LWT, Vol. 32, Núm. 3, pp. 175-179

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