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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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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Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk
Toro-Funes, N., Bosch-Fusté, J., Veciana-Nogués, M.T., Vidal-Carou, M.C.
Published in Food chemistry (01.06.2014)
Published in Food chemistry (01.06.2014)
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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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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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Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process
Higuero, N., Moreno, I., Lavado, G., Vidal-Aragón, M.C., Cava, R.
Published in Meat science (01.05.2020)
Published in Meat science (01.05.2020)
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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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Biogenic mono-, di- and polyamine contents in Spanish wines and influence of a limited irrigation
BOVERCID, S, IQUIERDOPULIDO, M, MARINEFONT, A, VIDALCAROU, M
Published in Food chemistry (01.05.2006)
Published in Food chemistry (01.05.2006)
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Histamine and tyramine in natural sparkling wine, vermouth, cider, and vinegar
Vidal-Carou, M.C., Isla-Gavin, M.J., Marine-Font, A., Codony-Salcedo, R.
Published in Journal of food composition and analysis (01.09.1989)
Published in Journal of food composition and analysis (01.09.1989)
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