Zobrazeno 1 - 3
of 3
pro vyhledávání: '"H. A. Wall-Martínez"'
Autor:
V.J. Robles-Olvera, H. A. Wall-Martínez, Noël Durand, Alejandra Ramirez-Martinez, Miguel Ángel García-Alvarado, Catherine Brabet, N. Wesolek, Alain-Claude Roudot, M.A. Salgado-Cervantes, G.C. Rodríguez-Jimenes
Publikováno v:
Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment
This study aimed to assess aflatoxin and fumonisin intake through corn tortilla consumption in Veracruz city. Between October 2013 and February 2015, a total of 120 corn tortilla samples (2 kg samples, 40 samples per year) were randomly collected. Af
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22a17aee69f9cd5fff08d07c39d5a89e
http://agritrop.cirad.fr/593082/
http://agritrop.cirad.fr/593082/
Autor:
Miguel Ángel García-Alvarado, N. Wesolek, Alain-Claude Roudot, M.A. Salgado-Cervantes, V.J. Robles-Olvera, H. A. Wall-Martínez, A Ramírez-Martínez, Catherine Brabet, G.C. Rodríguez-Jimenes
Publikováno v:
Food Additives and Contaminants-Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Food Additives and Contaminants-Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2017, 34, pp.864--879. ⟨10.1080/19440049.2017.1302603⟩
Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment
Food Additives and Contaminants-Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2017, 34, pp.864--879. ⟨10.1080/19440049.2017.1302603⟩
Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment
Corn consumption was evaluated in the population of Veracruz City, Mexico, through two different dietary intake questionnaires. The selection of 300 sampling locations was completely random. The population was segregated into gender and age categorie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f03b560e0cbfaf8cc7bb3dd2be246c45
https://hal.archives-ouvertes.fr/hal-01720980
https://hal.archives-ouvertes.fr/hal-01720980
Autor:
H. A. Wall-Martínez, G. Valerio-Alfaro, Miguel Ángel García-Alvarado, V.J. Robles-Olvera, G.C. Rodríguez-Jimenes, D. E. Páramo-Calderón
Publikováno v:
Food and Bioprocess Technology. 7:2434-2442
Garlic juice was spray-dried at different inlet-outlet (110, 130 °C)–(60, 70, 80 °C) air temperatures and different types (gum arabic, DE-10 maltodextrins) and concentrations (0, 0.5, 0.8 g/g dm) of carrier material. Dried product quality was eva