Corzo N - Search Results

1

Identification of oligosaccharides formed during stachyose hydrolysis by Pectinex Ultra SP-L.

Montilla A, Corzo N, Olano A, Jimeno ML. Montilla A, et al. Among authors: corzo n. J Agric Food Chem. 2009 Jun 10;57(11):5007-13. doi: 10.1021/jf900309x. J Agric Food Chem. 2009. PMID: 19397266

2

Changes in furosine and proteins of UHT-treated milks stored at high ambient temperatures.

Corzo N, López-Fandiño R, Delgado T, Ramos M, Olano A. Corzo N, et al. Z Lebensm Unters Forsch. 1994 Apr;198(4):302-6. doi: 10.1007/BF01193179. Z Lebensm Unters Forsch. 1994. PMID: 8197826

3

Proteolysis during storage of UHT milk: differences between whole and skim milk.

López-Fandiño R, Olano A, Corzo N, Ramos M. López-Fandiño R, et al. Among authors: corzo n. J Dairy Res. 1993 Aug;60(3):339-47. doi: 10.1017/s0022029900027680. J Dairy Res. 1993. PMID: 8376632

4

Effects of continuous flow microwave treatment on chemical and microbiological characteristics of milk.

Villamiel M, López-Fandiño R, Corzo N, Martínez-Castro I, Olano A. Villamiel M, et al. Among authors: corzo n. Z Lebensm Unters Forsch. 1996 Jan;202(1):15-8. doi: 10.1007/BF01229677. Z Lebensm Unters Forsch. 1996. PMID: 8717091

5

Synthesis and characterization of gamma-N-(2-furoylmethyl)aminobutyric acid.

del Castillo MD, Corzo N, González L, Olano A. del Castillo MD, et al. Among authors: corzo n. J Agric Food Chem. 1999 Oct;47(10):4137-9. doi: 10.1021/jf990420b. J Agric Food Chem. 1999. PMID: 10552779

6

Early stages of maillard reaction in dehydrated orange juice.

del Castillo MD, Corzo N, Olano A. del Castillo MD, et al. Among authors: corzo n. J Agric Food Chem. 1999 Oct;47(10):4388-90. doi: 10.1021/jf990150x. J Agric Food Chem. 1999. PMID: 10552822

7

Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning.

del Castillo MD, Corzo N, Polo MC, Pueyo E, Olano A. del Castillo MD, et al. Among authors: corzo n. J Agric Food Chem. 1998 Jan 19;46(1):277-280. doi: 10.1021/jf9705882. J Agric Food Chem. 1998. PMID: 10554232

8

Presence of 2-furoylmethyl derivatives in hydrolysates of processed tomato products.

Sanz ML, del Castillo MD, Corzo N, Olano A. Sanz ML, et al. Among authors: corzo n. J Agric Food Chem. 2000 Feb;48(2):468-71. doi: 10.1021/jf990697b. J Agric Food Chem. 2000. PMID: 10691658

9

Survey of the furosine content in cheeses marketed in Spain.

Villamiel M, Arias M, Corzo N, Olano A. Villamiel M, et al. Among authors: corzo n. J Food Prot. 2000 Jul;63(7):974-5. doi: 10.4315/0362-028x-63.7.974. J Food Prot. 2000. PMID: 10914672 Free article.

10

Use of 2-furoylmethyl derivatives of GABA and arginine as indicators of the initial steps of maillard reaction in orange juice.

del Castillo MD, Villamiel M, Olano A, Corzo N. del Castillo MD, et al. Among authors: corzo n. J Agric Food Chem. 2000 Sep;48(9):4217-20. doi: 10.1021/jf991298j. J Agric Food Chem. 2000. PMID: 10995340

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