Julia López Hernández-rekin lankidetzan egindako argitalpenak (7)

1999

  1. The effects of various culinary treatments on the content of organic acids of green beans (Phaseolus vulgaris L.)

    Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 8, pp. 323-326

1998

  1. Determination of Volatile Components in Fresh, Frozen, and Freeze-Dried Padrón-Type Peppers by Gas Chromatography-Mass Spectrometry Using Dynamic Headspace Sampling and Microwave Desorption

    Journal of Chromatographic Science, Vol. 36, Núm. 12, pp. 583-588

1997

  1. The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)

    Food Research International, Vol. 30, Núm. 10, pp. 787-791

1995

  1. Evaluation of the performance of a multiresidue gas chromatographic method for the determination of aliphatic hydrocarbons in mussels of Galicia (N.W. Spain)

    Water Research, Vol. 29, Núm. 9, pp. 2118-2124

1994

  1. Aliphatic hydrocarbon levels in farmed and free-living mussels from Galicia (N.W. Spain)

    Marine Pollution Bulletin, Vol. 28, Núm. 3, pp. 178-181

  2. Classification of the coastal waters of Galicia (NW Spain) on the basis of total aliphatic hydrocarbon concentrations in mussels (Mytilus galloprovincialis)

    Marine Pollution Bulletin, Vol. 28, Núm. 6, pp. 396-398

1992

  1. COMPARISON OF 2 HPLC METHODS FOR THE DETERMINATION OF ASCORBIC-ACID IN CARICA-PENTAGONA

    SCIENCES DES ALIMENTS