Zobrazeno 1 - 7
of 7
pro vyhledávání: '"M. P. Conchello"'
Autor:
Agustín Ariño, Antonio Herrera, M. P. Conchello, Regina Lázaro, Susana Bayarri, Consuelo Pérez
Publikováno v:
Journal of food protection. 57(5)
The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ecf7252d91e12882275542397a4d061
https://pubmed.ncbi.nlm.nih.gov/31121743
https://pubmed.ncbi.nlm.nih.gov/31121743
Publikováno v:
Journal of food protection. 55(11)
The effect of cooking, curing, and long-term ripening on hexachlorobenzene (HCB) residues in Spanish pork meat products was investigated. Twenty pork bologna samples were analyzed before and before cooking at 80-82°C for 100 min. Twenty-six fermente
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3813ab678bf7eaa9c988b9be96a96f2f
https://pubmed.ncbi.nlm.nih.gov/31084064
https://pubmed.ncbi.nlm.nih.gov/31084064
Autor:
Regina Lázaro, M. D. Simon, Antonio Herrera, Susana Bayarri, Agustín Ariño, J. M. Peiro, M. P. Conchello, C. Yagüe, S. Aranda
Publikováno v:
Archives of Environmental Contamination and Toxicology. 38:114-120
Persistent organochlorine residues such as hexachlorobenzene (HCB), hexachlorocyclohexane isomers (HCHs), chlorocyclodienes, and the DDT group (DDTs) were determined in fat and muscle samples of resident red-legged partridges (Alectoris rufa) hunted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::340f1e6d9110247eebbb2a3b126c244d
https://doi.org/10.1007/s002449910014
https://doi.org/10.1007/s002449910014
Autor:
Agustín Ariño, M. P. Conchello, Antonio Herrera, Susana Bayarri, J. M. Peiro, C. Yagüe, Regina Lázaro
Publikováno v:
Journal of Food Protection. 62:1054-1058
Six congeners of polychlorinated biphenyls (PCB 28, 52, 101, 138, 153, and 180) were investigated in 281 samples of different meals of the average diet consumed in Aragon, northeast Spain. PCB residues were extracted with organic solvents according t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6b0e89d3a489cb160f86b484a74d86e
https://doi.org/10.4315/0362-028x-62.9.1054
https://doi.org/10.4315/0362-028x-62.9.1054
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:3187-3193
The influence of processing of different dry-cured sausages on the degradation of organochlorine pesticide residues such as hexachlorobenzene (HCB), α-, β-, γ-hexachlorocyclohexane (HCH), and p,p'-DDE was investigated. The residual contamination w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64aed65a3461cc6b542c8acfa4381fce
https://doi.org/10.1021/jf970932v
https://doi.org/10.1021/jf970932v
Publikováno v:
Journal of Food Composition and Analysis. 6:55-61
The levels of the isomers α-hexachlorocyclohexane and lindane (γ-hexachlorocyclohexane) in meat products subjected to cooking, curing, and long-term ripening were compared to the levels in the starting material. Twenty samples of pork bologna, 26 s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daf155bbbd6ea716f719aa73a4c2ad8d
https://doi.org/10.1006/jfca.1993.1007
https://doi.org/10.1006/jfca.1993.1007
Publikováno v:
Bulletin of Environmental Contamination and Toxicology. 50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d57dfcc37665a5836969471eccaf092
https://doi.org/10.1007/bf00209946
https://doi.org/10.1007/bf00209946