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Author:Lopez, M.G.

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10 matching references were found.

Mancilla-Margalli, N.A.; López, M.G., Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber var. azul, J. Agric. Food Chem., 2002, 50, 4, 806-812, https://doi.org/10.1021/jf0110295 . [all data]

Lizárraga-Guerra, R.; Guth, H.; López, M.G., Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples, J. Agric. Food Chem., 1997, 45, 4, 1329-1332, https://doi.org/10.1021/jf960650f . [all data]

López, M.G.; Sánchez-Mendoza, I.R.; Ochoa-Alejo, N., Comparative study of volatile components and fatty acids of plants and in vitro cultures of parsley (Petroselinum crispum (Mill) Nym ex Hill), J. Agric. Food Chem., 1999, 47, 8, 3292-3296, https://doi.org/10.1021/jf981159m . [all data]

López, M.G.; Dufour, J.P., Chapter 6. Tequilas: charm analysis of Blanco, Teposado, and Anejo tequilas, Am. Chem. Soc. Symp. Ser., 2001, 782, 62-72. [all data]

Lopez, M.G.; Mancilla-Margalli, N.A.; Mendoza-Diaz, G., Molecular structures of fructans from Agave tequilana weber var. azul, J. Agric. Food Chem., 2003, 51, 27, 7835-7840, https://doi.org/10.1021/jf030383v . [all data]

Calvo-Gómez, O.; Morales-López, J.; López, M.G., Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation, J. Chromatogr. A, 2004, 1036, 1, 91-93, https://doi.org/10.1016/j.chroma.2004.02.072 . [all data]

López, M.G.; Guzmán, G.R.; Dorantes, A.L., Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing, J. Chromatogr. A, 2004, 1036, 1, 87-90, https://doi.org/10.1016/j.chroma.2004.03.020 . [all data]

Robles-Zepeda, R.E.; Molina-Torres, J.; Lozoya-Gloria, E.; López, M.G., Volatile organic compounds of leaves and flowers of Montanoa tomentosa, Flavour Fragr. J., 2006, 21, 2, 225-227, https://doi.org/10.1002/ffj.1560 . [all data]

de León-Rodríguez, A.; González-Hernández, L.; Barba de la Rosa, A.P.; Escalante-Minakata, P.; López, M.G., Characterization of volatile compounds of mezcal, an ethnic alcoholic beverage obtained from Agave salmiana, J. Agric. Food Chem., 2006, 54, 4, 1337-1341, https://doi.org/10.1021/jf052154+ . [all data]

Guzman-Geronimo, R.; Lopez, M.G.; Dorantes-Alvarez, L., Microwave processing of avocado: volatile flavor profiling and olfactometry, Innvative Food Sci. Eng. Technol., 2008, 9, 501-506. [all data]