A RESEARCH NOTE. HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETERMINATION OF CARBOHYDRATES IN RAW AND COOKED VEGETABLES. = NOTE DE RECHERCHE. DOSAGE, PAR CHROMATOGRAPHIE LIQUIDE HAUTE PERFORMANCE, DES GLUCIDES DANS LES LEGUMES CRUS OU CUITS.MARTIN VILLA C; VIDAL VALVERDE C; ROJAS HIDALGO E et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 2086-2088; BIBL. 25 REF.; 1 FIG./1 TABL.Article

CONTENIDO EN CARBOHIDRATOS SOLUBLES DE ALGUNOS FRUTOS SECOS, DESECADOS Y OLEAGINOSOS = CONTENU EN GLUCIDES SOLUBLES DE QUELQUES FRUITS SECS, DESHYDRATES ET OLEAGINEUXVIDAL VALVERDE C; ROJAS HIDALGO E; VALVERDE LOPEZ S et al.1979; REV. CLIN. ESP.; ESP; DA. 1979; VOL. 154; NO 3-4; PP. 87-93; ABS. GER/FRE; BIBL. 20 REF.Article

Determination of available niacin in legumes and meat by high-performance liquid chromatographyVIDAL-VALVERDE, C; RECHE, A.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 1, pp 116-121, issn 0021-8561, 6 p.Article

Available niacin content in processed legumesVIDAL-VALVERDE, C; RECHE, A.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1991, Vol 193, Num 5, pp 436-440, issn 0044-3026Article

Reliable system for the analysis of riboflavin in foods by high performance liquid chromatography and UV detectionVIDAL-VALVERDE, C; RECHE, A.Journal of liquid chromatography. 1990, Vol 13, Num 10, pp 2089-2101, issn 0148-3919, 13 p.Article

A RESEARCH NOTE. CELLULOSE, HEMICELLULOSE AND LIGNIN CONTENT OF RAW AND COOKED PROCESSED VEGETABLES. = NOTE DE RECHERCHE. TENEURS EN CELLULOSE, EN HEMICELLULOSE ET EN LIGNINE DES LEGUMES CRUS ET CUITSHERRANZ J; VIDAL VALVERDE C; ROJAS HIDALGO E et al.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 274-275; BIBL. 23 REF.; 1 TABL.Article

SOLUBLE SUGARS IN SOFT DRINKSMARTIN VILLA MC; VIDAL VALVERDE C; ROJAS HIDALGO E et al.1981; AMERICAN JOURNAL OF CLINICAL NUTRITION; ISSN 0002-9165; USA; DA. 1981; VOL. 34; NO 10; PP. 2151-2153; BIBL. 16 REF.Article

Effect of microwave heating on the thiamin content of cows' milkVIDAL-VALVERDE, C; REDONDO, P.Journal of dairy research. 1993, Vol 60, Num 2, pp 259-262, issn 0022-0299Article

Changes in carbohydrates during germination of lentilsVIDAL-VALVERDE, C; FRIAS, J.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1992, Vol 194, Num 5, pp 461-464, issn 0044-3026Article

DIETARY FIBER IN SPANISH FRUITS. = LES FIBRES ALIMENTAIRES DANS LES FRUITS ESPAGNOLS.VIDAL VALVERDE C; HERRANZ J; BLANCO I et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1840-1845; BIBL. 40 REF.; 3 TABL.Article

PECTIC SUBSTANCES IN RAW AND COOKED, FRESH OR PROCESSED SPANISH VEGETABLES = LES COMPOSES PECTIQUES DES LEGUMES ESPAGNOLS CRUS OU CUITS, FRAIS OU TRANSFORMESVIDAL VALVERDE C; PEREZ LOPEZ M; ROJAS HIDALGO E et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 5; PP. 949-953; BIBL. 27 REF.; 1 TABL.Article

PECTIC SUBSTANCES IN FRESH, DRIED, DESICCATED, AND OLEAGINOUS SPANISH FRUITSVIDAL VALVERDE C; BLANCO I; ROJAS HIDALGO E et al.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 5; PP. 832-835; BIBL. 25 REF.Article

Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosidesMARTINEZ-VILLALUENGA, C; FRIAS, J; VIDAL-VALVERDE, C et al.Food chemistry. 2006, Vol 98, Num 2, pp 291-299, issn 0308-8146, 9 p.Article

Changes in the carbohydrate composition of legumes after soaking and cookingVIDAL-VALVERDE, C; FRIAS, J; VALVERDE, S et al.Journal of the American Dietetic Association. 1993, Vol 93, Num 5, pp 547-550, issn 0002-8223Article

Stability of retinol in milk during frozen and other storage conditionsVIDAL-VALVERDE, C; RUIZ, R; MEDRANO, A et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1992, Vol 195, Num 6, pp 562-565, issn 0044-3026Article

CHROMATOGRAPHIC MEASUREMENT OF THE CARBOHYDRATE CONTENT OF SOME COMMONLY USED SOFT DRINKSMARTIN VILLA MC; VIDAL VALVERDE C; DABRIO MV et al.1981; AM. J. CLIN. NUTR.; ISSN 0002-9165; USA; DA. 1981; VOL. 34; NO 7; PP. 1432-1436; BIBL. 28 REF.Article

Effect of germination on the thiamine, riboflavin and niacin contents in legumesPRODANOV, M; SIERRA, I; VIDAL-VALVERDE, C et al.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1997, Vol 205, Num 1, pp 48-52, issn 1431-4630Article

Natural fermentation of lentils : Influence of time, temperature and flour concentration on the kinetics of thiamin, riboflavin and niacinVIDAL-VALVERDE, C; PRODANOV, M; SIERRA, I et al.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1997, Vol 205, Num 6, pp 464-469, issn 1431-4630Article

Effect of processing on the soluble carbohydrate content of lentilsVIDAL-VALVERDE, C; FRIAS, J; VALVERDE, S et al.Journal of food protection. 1992, Vol 55, Num 4, pp 301-303, issn 0362-028X, 306 [4 p.]Article

Niacin determination in legumes by capillary electrophoresis (CE). Comparison with high performance liquid chromatography (HPLC)DIAZ-POLLAN, C; VIDAL-VALVERDE, C.HRC. Journal of high resolution chromatography. 1998, Vol 21, Num 2, pp 81-86, issn 0935-6304Article

The effects of continuous flow microwave treatment and conventional heating on the nutritional value of milk as shown by influence on vitamin B₁ retentionSIERRA, I; VIDAL-VALVERDE, C; OLANO, A et al.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1999, Vol 209, Num 5, pp 352-354, issn 1431-4630Article

Reliable separation of xylitol from some carbohydrates and polyols by high performance liquid chromatographyVIDAL-VALVERDE, C; OLMEDILLA, B; MARTIN-VILLA, C et al.Journal of liquid chromatography. 1984, Vol 7, Num 10, pp 2003-2010, issn 0148-3919Article

Effect of germination on physico-chemical properties of lentil starch and its componentsFRIAS, J; FORNAL, J; RING, S. G et al.Lebensmittel - Wissenschaft + Technologie. 1998, Vol 31, Num 3, pp 228-236, issn 0023-6438Article

High performance liquid chromatographic systems to separate and quantify a mixture of nine sugars and four polyolsVIDAL-VALVERDE, C; MARTIN-VILLA, C; OLMEDILLA, B et al.Journal of liquid chromatography. 1985, Vol 8, Num 1, pp 75-94, issn 0148-3919Article

Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storageMARTINEZ-VILLALUENGA, C; FRIAS, J; GOMEZ, R et al.International dairy journal. 2006, Vol 16, Num 7, pp 768-774, issn 0958-6946, 7 p.Article