Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food
Latorre-Moratalla, M.L., Bosch-Fusté, J., Lavizzari, T., Bover-Cid, S., Veciana-Nogués, M.T., Vidal-Carou, M.C.
Published in Journal of Chromatography A (06.11.2009)
Published in Journal of Chromatography A (06.11.2009)
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Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC–UV
Toro-Funes, N., Odriozola-Serrano, I., Bosch-Fusté, J., Latorre-Moratalla, M.L., Veciana-Nogués, M.T., Izquierdo-Pulido, M., Vidal-Carou, M.C.
Published in Food chemistry (15.12.2012)
Published in Food chemistry (15.12.2012)
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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing
Latorre-Moratalla, M.L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M.J., Elias, M., Drosinos, E.H., Vidal-Carou, M.C.
Published in Food science & technology (2010)
Published in Food science & technology (2010)
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Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units
Lebert, I., Leroy, S., Giammarinaro, P., Lebert, A., Chacornac, J.P., Bover-Cid, S., Vidal-carou, M.C., Talon, R.
Published in Meat science (01.05.2007)
Published in Meat science (01.05.2007)
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Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus)
Pons-Sanchez-Cascado, S, Veciana-Nogues, M.T, Bover-Cid, S, Marine-Font, A, Vidal-Carou, M.C
Published in Journal of food protection (01.08.2005)
Published in Journal of food protection (01.08.2005)
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Determination of ATP related compounds in fresh and canned tuna fish by HPLC
Veciana-Nogues, M.T., Izquierdo-Pulido, M., Vidal-Carou, M.C.
Published in Food chemistry (01.07.1997)
Published in Food chemistry (01.07.1997)
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Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks
Novella-Rodríguez, S, Veciana-Nogués, M.T, Trujillo-Mesa, A.J, Vidal-Carou, M.C
Published in Journal of food science (01.10.2002)
Published in Journal of food science (01.10.2002)
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Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture
Latorre-Moratalla, M.L., Bover-Cid, S., Aymerich, T., Marcos, B., Vidal-Carou, M.C., Garriga, M.
Published in Meat science (01.03.2007)
Published in Meat science (01.03.2007)
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Histamine and tyramine in preserved and semi-preserved fish products
Veciana Nogues M.T, Vidal Carou M.C, Marine Font A
Published in Journal of food science (01.11.1989)
Published in Journal of food science (01.11.1989)
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Histamine and tyramine during storage and spoilage of anchovie, Engraulis encrasicholus: relationships with other fish spoilage indicators
Veciana-Nogues, M.T. (Univ. of Barcelona, Barcelona, Spain), Vidal-Carou, M.C, Marine-Font, A
Published in Journal of food science (01.07.1990)
Published in Journal of food science (01.07.1990)
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New oxidized isocularine alkaloids from sarcocapnos plants
Campello, M.J, Castedo, L, Dominguez, D, Rodriguez de Lera, A, Saa, J.M, Suau, R, Tojo, E, Vidal, M.C
Published in Tetrahedron letters (1984)
Published in Tetrahedron letters (1984)
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Validation of a gas-chromatographic method for volatile amine determination in fish samples
Veciana-Nogues, M.T., Albala-Hurtado, M.S., Izquierdo-Pulido, M., Vidal-Carou, M.C.
Published in Food chemistry (01.12.1996)
Published in Food chemistry (01.12.1996)
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Biogenic amines in traditional fermented sausages produced in selected European countries
Latorre-Moratalla, M.L., Veciana-Nogués, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Drosinos, E.H., Lauková, A., Talon, R., Vidal-Carou, M.C.
Published in Food chemistry (15.03.2008)
Published in Food chemistry (15.03.2008)
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