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Sánchez-Machado, D.I.; López-Cervantes, J.; López-Hernández, J.; Paseiro-Losada, P., Fatty acids, total lipid, protein and ash contents of processed edible seaweeds, Food Chem., 2004, 85, 3, 439-444, https://doi.org/10.1016/j.foodchem.2003.08.001 . [all data]

Sanches-Silva, A.; López-Hernández, J.; Paseiro-Losada, P.; Simal-Lozano, J., Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method, Anal. Chim. Acta., 2004, 524, 1-2, 191-200, https://doi.org/10.1016/j.aca.2004.06.013 . [all data]

Sanches-Silva, A.; Lopez-Hernández, J.; Paseiro-Losada, P., Profiling flavor compounds of potato crisps during storage using solid-phase microextraction, J. Chromatogr. A, 2005, 1064, 2, 239-245, https://doi.org/10.1016/j.chroma.2004.05.108 . [all data]

Rodríguez-Bernaldo de Quirós, A.I.; López-Hernández, J.; González-Castro, M.J.; de la Cruz-García, C.; Simal-Lozano, J., Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption, Eur. Food Res. Technol., 2000, 210, 3, 226-230, https://doi.org/10.1007/PL00005517 . [all data]