Browsing "DPAAL - Artículos" by Author 01f4f414-7b8b-41fe-ace4-e1a0f1b48925
Showing results 1 to 5 of 5
| Issue Date | Title | Author(s) |
| 2014 | Changes in chemical composition of frozen coated fish products during deep-frying | Pérez Palacios, María Trinidad; Petisca, Catarina; Casal, Susana; Ferreira, Isabel; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos |
| 2014 | Determination of free amino acids in coated foods by GC–MS: Optimization of the extraction procedure by using statistical design | Pérez Palacios, María Trinidad; Melo, Armindo; Cunha, Sara; Ferreira, Isabel; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos |
| 2012 | Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content | Pérez Palacios, María Trinidad; Ruiz Carrascal, Jorge; Ferreira, Isabel; Petisca, Catarina; Antequera Rojas, María Teresa; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos; Universidade do Porto. Portugal |
| 2013 | Impact of cooking and handling conditions on furanic compounds in breaded fish products | Pérez Palacios, María Trinidad; Petisca, Catarina; Henriques, Rita; Ferreira, Isabel; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos; Universidade do Porto. Portugal |
| 2012 | Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology | Pérez Palacios, María Trinidad; Petisca, Catarina; Melo, Armindo; Ferreira, Isabel; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos; Universidade do Porto. Portugal |
