Calvo MM - Search Results

1

Enantiomeric analysis of chiral compounds in irradiated foods using multidimensional gas chromatography.

Barba C, Santa-María G, Flores G, Herraiz M, Calvo MM. Barba C, et al. Among authors: calvo mm. J Agric Food Chem. 2010 Jan 27;58(2):752-6. doi: 10.1021/jf903156g. J Agric Food Chem. 2010. PMID: 20025225

2

Rapid recognition of irradiated dry-cured ham by on-line coupling of reversed-phase liquid chromatography with gas chromatography and mass spectrometry.

Martínez RM, Barba C, Calvo MM, Santa-María G, Herraiz M. Martínez RM, et al. Among authors: calvo mm. J Food Prot. 2011 Jun;74(6):960-6. doi: 10.4315/0362-028X.JFP-10-337. J Food Prot. 2011. PMID: 21669074 Free article.

3

Rapid detection of radiation-induced hydrocarbons in cooked ham.

Barba C, Santa-María G, Herraiz M, Calvo MM. Barba C, et al. Among authors: calvo mm. Meat Sci. 2012 Mar;90(3):697-700. doi: 10.1016/j.meatsci.2011.10.016. Epub 2011 Nov 4. Meat Sci. 2012. PMID: 22100714

4

Chiral analysis by online coupling of reversed-phase liquid chromatography to gas chromatography and mass spectrometry.

Barba C, Martínez RM, Calvo MM, Santa-María G, Herraiz M. Barba C, et al. Among authors: calvo mm. Chirality. 2012 May;24(5):420-6. doi: 10.1002/chir.22036. Epub 2012 Apr 19. Chirality. 2012. PMID: 22517436

5

Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system.

Barba C, Santa-María G, Calvo MM. Barba C, et al. Among authors: calvo mm. Food Chem. 2013 Aug 15;139(1-4):241-5. doi: 10.1016/j.foodchem.2013.01.004. Epub 2013 Jan 16. Food Chem. 2013. PMID: 23561101

6

A quick method for identifying radiolytic hydrocarbons in low-fat-containing food.

Toledano RM, Martínez RM, Barba C, Cortés JM, Calvo MM, Santa-María G, Herraiz M. Toledano RM, et al. Among authors: calvo mm. J Sci Food Agric. 2013 Feb;93(3):479-84. doi: 10.1002/jsfa.5787. Epub 2012 Jul 17. J Sci Food Agric. 2013. PMID: 22806617

7

1H-HRMAS NMR study of smoked Atlantic salmon (Salmo salar).

Castejón D, Villa P, Calvo MM, Santa-María G, Herraiz M, Herrera A. Castejón D, et al. Among authors: calvo mm. Magn Reson Chem. 2010 Sep;48(9):693-703. doi: 10.1002/mrc.2652. Magn Reson Chem. 2010. PMID: 20641130

8

Correlation between Lactulose and Furosine in UHT-Heated Milk.

Montilla A, Calvo MM, Santa-María G, Corzo N, Olano A. Montilla A, et al. Among authors: calvo mm. J Food Prot. 1996 Oct;59(10):1061-1064. doi: 10.4315/0362-028X-59.10.1061. J Food Prot. 1996. PMID: 31195463 Free article.

9

Syneresis rate of cow's, ewe's, and goat's curd. Effect of thermal treatment and ultrafiltration.

Calvo MM, Espinoza NA. Calvo MM, et al. J Agric Food Chem. 1999 Mar;47(3):883-6. doi: 10.1021/jf980783w. J Agric Food Chem. 1999. PMID: 10552386

10

Effect of E-beam treatment on the chemistry and on the antioxidant activity of lycopene from dry tomato peel and tomato powder.

Gámez MC, Calvo MM, Selgas MD, García ML, Erler K, Böhm V, Catalano A, Simone R, Palozza P. Gámez MC, et al. Among authors: calvo mm. J Agric Food Chem. 2014 Feb 19;62(7):1557-63. doi: 10.1021/jf4048012. Epub 2014 Feb 10. J Agric Food Chem. 2014. PMID: 24475969

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