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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Distribution of Biogenic Amines and Polyamines in Cheese
Novella-Rodríguez, S., Veciana-Nogués, M.T., Izquierdo-Pulido, M., Vidal-Carou, M.C.
Published in Journal of food science (01.04.2003)
Published in Journal of food science (01.04.2003)
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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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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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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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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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Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake
Baixas-Nogueras, S., Bover-Cid, S., Veciana-Nogués, M.T., Vidal-Carou, M.C.
Published in Journal of food science (01.06.2003)
Published in Journal of food science (01.06.2003)
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Volatile and Nonvolatile Amines in Mediterranean Hake as Function of their Storage Temperature
Baixas-Nogueras, S., Bover-Cid, S., Vidal-Carou, M.C., Veciana-Nogues, M.T.
Published in Journal of food science (01.01.2001)
Published in Journal of food science (01.01.2001)
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