Lista de obras - Eulália Mendes - Dominio Público Uruguay

Analysis of heterocyclic aromatic amines in foods by gas chromatography-mass spectrometry as their tert.-butyldimethylsilyl derivatives.

artículo científico publicado en 2004

Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues

artículo científico publicado en 2013

Biogenic Amine Profile in Unripe Arabica Coffee Beans Processed According to Dry and Wet Methods

artículo científico publicado en 2012

Commercial squids: characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations

artículo científico publicado en 2014

DEVELOPMENT AND APPLICATION OF AN HPLC/DIODE ARRAY METHODOLOGY FOR DETERMINATION OF NUCLEOTIDES IN INFANT FORMULAE AND FOLLOW-UP MILKS

article

Discrimination between arabica and robusta coffee species on the basis of their amino acid enantiomers.

artículo científico publicado en 2003

Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitão cheese

Espresso Coffee Residues: A Valuable Source of Unextracted Compounds

scientific article published on 31 July 2012

Free and conjugated biogenic amines in green and roasted coffee beans

artículo científico publicado en 2004

Free tocopherols as chemical markers for Arabica coffee adulteration with maize and coffee by-products

article by Katiany Mansur Tavares et al published December 2016 in Food Control

HPLC/UV Analysis of Proteins in Dairy Products Using a Hydrophobic Interaction Chromatographic Column

artículo científico publicado en 2001

Improvement of vegetables elemental quality by espresso coffee residues

artículo científico publicado en 2013

Innovation with traditional products

article

Intra- and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: Contribution to mineral intake

article

Norharman and harman in instant coffee and coffee substitutes

article by Rita C. Alves et al published June 2010 in Food Chemistry

Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira).

artículo científico publicado en 2012

Octopus lipid and vitamin E composition: interspecies, interorigin, and nutritional variability.

artículo científico publicado en 2014

Quantification of Aflatoxins B1, B2, G1, and G2in Pepper by HPLC/Fluorescence

Revalorization of spent coffee residues by a direct agronomic approach

article by Rebeca Cruz et al published July 2015 in Food Research International

Roast effects on coffee amino acid enantiomers

article by Susana Casal et al published February 2005 in Food Chemistry

Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC

Simultaneous determination of bisphenol A and bisphenol B in beverages and powdered infant formula by dispersive liquid-liquid micro-extraction and heart-cutting multidimensional gas chromatography-mass spectrometry

artículo científico publicado en 2011

Lista de obras de Eulália Mendes

Analysis of heterocyclic aromatic amines in foods by gas chromatography-mass spectrometry as their tert.-butyldimethylsilyl derivatives.

Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues

Biogenic Amine Profile in Unripe Arabica Coffee Beans Processed According to Dry and Wet Methods

Commercial squids: characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations

DEVELOPMENT AND APPLICATION OF AN HPLC/DIODE ARRAY METHODOLOGY FOR DETERMINATION OF NUCLEOTIDES IN INFANT FORMULAE AND FOLLOW-UP MILKS

Discrimination between arabica and robusta coffee species on the basis of their amino acid enantiomers.

Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitão cheese

Espresso Coffee Residues: A Valuable Source of Unextracted Compounds

Free and conjugated biogenic amines in green and roasted coffee beans

Free tocopherols as chemical markers for Arabica coffee adulteration with maize and coffee by-products

HPLC/UV Analysis of Proteins in Dairy Products Using a Hydrophobic Interaction Chromatographic Column

Improvement of vegetables elemental quality by espresso coffee residues

Innovation with traditional products

Intra- and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: Contribution to mineral intake

Norharman and harman in instant coffee and coffee substitutes

Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira).

Octopus lipid and vitamin E composition: interspecies, interorigin, and nutritional variability.

Quantification of Aflatoxins B1, B2, G1, and G2in Pepper by HPLC/Fluorescence

Revalorization of spent coffee residues by a direct agronomic approach

Roast effects on coffee amino acid enantiomers

Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC

Simultaneous determination of bisphenol A and bisphenol B in beverages and powdered infant formula by dispersive liquid-liquid micro-extraction and heart-cutting multidimensional gas chromatography-mass spectrometry

The determination and distribution of nucleotides in dairy products using HPLC and diode array detection

Validation of a Single-Extraction Procedure for Sequential Analysis of Vitamin E, Cholesterol, Fatty Acids, and Total Fat in Seafood