E-LIB Suche - Ergebnisse für: Martin‐Alvarez, Pedro J

1

Assessment of the impact of the addition of antimicrobial p..:

García‐Ruiz, Almudena ; Rodríguez‐Bencomo, Juan José ; Garrido, Ignacio...
Journal of the Science of Food and Agriculture. 93 (2013) 10 - p. 2507-2516 , 2013

Link: https://doi.org/10.1002/..

2

Evolution of amino acids and biogenic amines in natural cid..:

Garai‐Ibabe, Gaizka ; Irastorza, Ana ; Dueñas, María Teresa..
International Journal of Food Science & Technology. 48 (2012) 2 - p. 375-381 , 2012

Link: https://doi.org/10.1111/..

3

Statistical evaluation of CZE‐UV and CZE‐ESI‐MS data of int..:

Ongay, Sara ; Martín‐Álvarez, Pedro J. ; Neusüß, Christian.
PROTEOMICS – Clinical Applications. 5 (2011) 3-4 - p. 205-205 , 2011

Link: https://doi.org/10.1002/..

4

Volatile and sensory characterization of Xarel.lo white win..:

Muñoz‐González, Carolina ; Moreno‐Arribas, M Victoria ; Martín‐Álvarez, Pedro J...
Flavour and Fragrance Journal. 26 (2011) 3 - p. 153-161 , 2011

Link: https://doi.org/10.1002/..

5

Statistical evaluation of CZE‐UV and CZE‐ESI‐MS data of int..:

Ongay, Sara ; Martín‐Álvarez, Pedro J. ; Neusüß, Christian.
ELECTROPHORESIS. 31 (2010) 19 - p. 3314-3325 , 2010

Link: https://doi.org/10.1002/..

6

Monitoring changes in the volatile profile of cheese cracke..:

Pozo‐Bayón, Maria‐Ángeles ; Martín‐Álvarez, Pedro J. ; Reineccius, Gary A.
Flavour and Fragrance Journal. 24 (2009) 3 - p. 133-139 , 2009

Link: https://doi.org/10.1002/..

7

Combined use of HMF and furosine to assess fresh honey qual..:

Morales, Valle ; Sanz, María Luz ; Martín‐Álvarez, Pedro J.
Journal of the Science of Food and Agriculture. 89 (2009) 8 - p. 1332-1338 , 2009

Link: https://doi.org/10.1002/..

8

Influence of carbonation on aroma release from liquid syste..:

Pozo‐Bayón, Maria Ángeles ; Santos, Mónica ; Martín‐Álvarez, Pedro J..
Flavour and Fragrance Journal. 24 (2009) 5 - p. 226-233 , 2009

Link: https://doi.org/10.1002/..

9

Angiotensin‐converting enzyme activity in plasma and tissue..:

Miguel, Marta ; Manso, María A. ; Martín‐Álvarez, Pedro J...
Molecular Nutrition & Food Research. 51 (2007) 5 - p. 555-563 , 2007

Link: https://doi.org/10.1002/..

10

RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS ..:

VIÑAS, MIGUEL ANGEL GONZÁLEZ ; BALLESTEROS, CRISTINA ; MARTÍN‐ALVAREZ, PEDRO J..
Journal of Sensory Studies. 22 (2007) 4 - p. 462-476 , 2007

Link: https://doi.org/10.1111/..

11

Time course of the colour of young red wines from Vitis vin..:

Monagas, María ; Martín‐Álvarez, Pedro J. ; Gómez‐Cordovés, Carmen.
International Journal of Food Science & Technology. 41 (2006) 8 - p. 892-899 , 2006

Link: https://doi.org/10.1111/..

12

Application of stepwise discriminant analysis to classify c..:

Simó, Carolina ; Martín‐Alvarez, Pedro J. ; Barbas, Coral.
ELECTROPHORESIS. 25 (2004) 16 - p. 2885-2891 , 2004

Link: https://doi.org/10.1002/..

13

Assessment of nutritional compounds and antinutritional fac..:

Vidal‐Valverde, Concepción ; Frias, Juana ; Hernández, Amelia...
Journal of the Science of Food and Agriculture. 83 (2003) 4 - p. 298-306 , 2003

Link: https://doi.org/10.1002/..

14

Identification of aroma components of Spanish 'Verdejo' win:

Herraiz, Tomas ; Reglero, Guillermo ; Martin‐Alvarez, Pedro J..
Journal of the Science of Food and Agriculture. 55 (1991) 1 - p. 103-116 , 1991

Link: https://doi.org/10.1002/..

15

Differences between wines fermented with and without sulphu..:

Herraiz, Tomas ; Martin‐Alvarez, Pedro J ; Reglero, Guillermo..
Journal of the Science of Food and Agriculture. 49 (1989) 2 - p. 249-258 , 1989

Link: https://doi.org/10.1002/..