Impact of the increased thermal processing on retinol equivalent values of paprika oleoresins
Pérez-Gálvez, A., Jarén-Galán, M., Mínguez-Mosquera, M.I.
Published in Journal of food engineering (01.12.2005)
Published in Journal of food engineering (01.12.2005)
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Journal Article
Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils
Hornero-Méndez, D., Gandul-Rojas, B., Mínguez-Mosquera, M.I.
Published in Food research international (01.01.2005)
Published in Food research international (01.01.2005)
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Journal Article
Conference Proceeding
Astaxanthin from crayfish (Procambarus clarkii) as a pigmentary ingredient in the feed of laying hens
Garrido Fernández, J, Pérez Gálvez, A, Mínguez Mosquera, M.I., Consejo Superior de Investigaciones Agrarias, Sevilla (España). Inst. de la Grasa, Negro Balmaseda, J.J, Cascajo Almenara, M.V
Published in Grasas y aceites (Sevilla) (01.06.2008)
Published in Grasas y aceites (Sevilla) (01.06.2008)
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Journal Article
Physicochemical Conditions Modulating the Pigment Profile in Fresh Fruit (Olea europaea Var. Gordal) and Favoring Interaction between Oxidized Chlorophylls and Endogenous Cu
Gallardo-Guerrero, Lourdes, Gandul-Rojas, Beatriz, Mínguez-Mosquera, M. Isabel
Published in Journal of agricultural and food chemistry (07.03.2007)
Published in Journal of agricultural and food chemistry (07.03.2007)
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Journal Article
Thermal Degradation Products Formed from Carotenoids during a Heat-Induced Degradation Process of Paprika Oleoresins (Capsicum annuum L.)
Pérez-Gálvez, Antonio, Rios, José J, Mínguez-Mosquera, María Isabel
Published in Journal of agricultural and food chemistry (15.06.2005)
Published in Journal of agricultural and food chemistry (15.06.2005)
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Journal Article
Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the colour stability during storage
Garrido Fernández, J. E-mail:jgarrido@cica.es, Pérez Gálvez, A, Mínguez Mosquera, M.I.(Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa), Lozano Ruiz, M.M, Montero de Espinosa, V
Published in Grasas y aceites (Sevilla)
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Published in Grasas y aceites (Sevilla)
Journal Article
Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera county
Perez-Galvez, A, Hornero-Mendez, D, Minguez-Mosquera, M.I
Published in European food research & technology (01.10.2005)
Published in European food research & technology (01.10.2005)
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Journal Article
Color Quality in Paprika Oleoresins
Mínguez-Mosquera, M. Isabel, Pérez-Gálvez, Antonio
Published in Journal of agricultural and food chemistry (21.12.1998)
Published in Journal of agricultural and food chemistry (21.12.1998)
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Journal Article
Influence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (Capsicum annuum L.). Biosynthetic and/or degradative balance as a function of hte processing conditions
Pérez-Gálvez, A, Garrido-Fernández, J, Mínguez-Mosquera, M.I. (Consejo Superior de Investigaciones Científicas, Sevilla (Espña). Inst. de la Grasa), Lozano-Ruiz, M, Montero de Espinosa, V
Published in Grasas y aceites (Sevilla) (01.09.2001)
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Published in Grasas y aceites (Sevilla) (01.09.2001)
Journal Article