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1. Procedimiento de obtención de aceites o grasas con alto contenido antioxidante

2. Method for producing oils and fats with a high antioxidant content

3. Comparison between free radical scavenging capacity and oxidative stability of nut oils

4. Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives

5. Method of preparing hydroxytrosol esters, esters tyhus obtained adn use os same.

6. Simultaneous determination of long-chain aliphatic aldehydes and waxes in olive oils

7. Improved method for the determination of triacylglycerols in olive oils by high performance liquid chromatography

8. Determination of esters of fatty acids with low molecular weight alcohols in olive oils

9. Reduction of oil bitterness by heating of olive (Olea europaea) fruits

10. Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection

11. Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils

12. Determination of hydroxytyrosol in plasma by HPLC

13. Methods of preparation of fatty acid methyl esters (FAME). Statistical assessment of the precision characteristics from a collaborative trial

14. Algorithms for the detection of hazelnut oil in olive oil

15. The determination of stigmastadienes in vegetable oils (Technical Report)

16. Determination of the molecular species composition of diacylglycerols in human adipose tissue by solid-phase extraction and gas chromatography on a polar phase

17. Determinación de esteroles y dialcoholes triterpénicos en aceite de oliva mediante separación de la fracción por cromatografía líquida de alta eficacia y análisis por cromatografía de gases. Estandarización del método analítico

18. Características de los aceites de oliva de primera y segunda centrifugación

19. Determinación de absorción de luz UV a 232 nm, composición de ácidos grasos, trilinoleína y triglicéridos con número equivalente de carbonos igual a 42, en aceites de oliva y de orujo de oliva: Determinación de precisión de los métodos analíticos mediante el estudio estadístico de los resultados de un análisis colaborativo

20. Determinación de algunos parámetros de pureza en aceites de oliva. Resultados de un estudio colaborativo

21. Recomendaciones para la aplicación de algunos métodos analíticos incluidos en el reglamento CEE 2568/91 relativo a las características de los aceites de oliva y de orujo de oliva

22. La calidad del aceite de oliva virgen: posibles nuevos criterios para su evaluación

23. Determination of phospholipid fatty acid and triacylglycerol composition of rat caecal mucosa

24. Pyrolysis-gass chromatography-mass spectrometry of soil humic fractions: I. The low boiling point compounds

25. Pyrolysis-gass chromatography-mass spectrometry of soil humic fractions: II. The high boiling point compounds

26. Low boiling-point compounds produced by pyrolysis of fungal melanins and model phenolic polymers

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