Items where Subject is "D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science"

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Chapter in book

BUSQUETS SANTACANA, ROSA (2012) Food borne carcinogens: a dead end? In: Pesheva, M., ed. Carcinogen. Intech Open, Rijeka, Croatia, pp. 163-184. ISBN 9789535106586

Journal article

BUSQUETS SANTACANA, ROSA, Ake Jönsson, J., Frandsen, H., Puignou, L., Galceran, M.T. and Skog, K. (2009) Hollow-fibre supported liquid membrane extraction and LC-MS/MS detection for the analysis of heterocyclic amines in urine samples Molecular Nutrition & Food Research, 53 (12). ISSN 1613-4125

BUSQUETS SANTACANA, ROSA, Bordas, M., Toribio, F., Puignou, L. and Galceran, M.T. (2004) Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet Journal of Chromatography B, 802 (1). pp. 79-86. ISSN 1570-0232

BUSQUETS SANTACANA, ROSA, Mitjans, D., Puignou, L. and Galceran, M.T. (2008) Quantification of heterocyclic amines from thermally processed meats selected from a small-scale population-based study Molecular Nutrition & Food Research, 52 (12). pp. 1408-1420. ISSN 1613-4125

BUSQUETS SANTACANA, ROSA, Puignou, Lluís, Galceran, M.T. and Skog, K. (2006) Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast Journal of Agricultural and Food Chemistry, 54 (21). pp. 8376-8384. ISSN 0021-8561

Beis, Lukas, Willkomm, Lena, Ross, Ramzy, Bekele, Zeru, Wolde, Bezabhe, Fudge, Barry and PITSILADIS, YANNIS (2011) Food and macronutrient intake of elite Ethiopian distance runners Journal of the International Society of Sports Nutrition, 8 (7). ISSN 1550-2783

Khan, M.R., Bertus, L.M., BUSQUETS SANTACANA, ROSA and Puignou, L. (2009) Mutagenic heterocyclic amine content in thermally processed offal products Food Chemistry, 112 (4). pp. 838-843. ISSN 0308-8146

Khan, M.R., Mila, A., BUSQUETS SANTACANA, ROSA, Santos, F.J. and Puignou, L. (2009) Preparation and characterisation of a laboratory reference material for the analysis of mutagenic heterocyclic amines Journal of Chromatography B, 877 (22). pp. 1997-2002. ISSN 1570-0232

Rodgers, S. (2005) Applied research and educational needs in food service management International Journal of Contemporary Hospitality Management, 17 (4). pp. 302-314. ISSN 0959-6119

Rodgers, S. (2002) Botulism Risk Prevention with Protective Cultures in Extended Shelf-Life, Cook-Chill Meals Food Service Research International, 13 (3). pp. 179-192. ISSN 1524-2244

Rodgers, S. (2007) Deriving Strategic Advantages from Extended Shelf-Life Journal of Cullinary Science & Technology, 5 (2/3). pp. 111-129. ISSN 1542-8044

Rodgers, S. (2005) Food safety research underpinning food service systems - a review Food Service Technology, 5. pp. 67-76. ISSN 1471-5732

Rodgers, S. (2007) Incorporation of probiotics in food service products: an exploratory study Journal of Foodservice, 18 (3). pp. 108-118. ISSN 1745-4506

Rodgers, S. (2003) Long Shelf Life Cook-Chill Technologies: Food Safety Risks and Solutions Food Australia, 55 (3). pp. 80-101. ISSN 1032-5298

Rodgers, S. (2004) Novel approaches in controlling safety of cook-chill meals Trends in Food Science & Technology, 15. pp. 366-372. ISSN 0924-2244

Rodgers, S. (2001) Preserving non-fermented refrigerated foods with microbial cultures—a review Trends in Food Science & Technology, 12. pp. 276-284. ISSN 0924-2244

Rodgers, S. (2004) The Review of Foodservice Systems and Associated Research Foodservice Research International, 14. pp. 273-290. ISSN 1524-8275

Rodgers, S. (2005) Selecting a food service system: a review International Journal of Contemporary Hospitality Management, 17 (2). pp. 157-169. ISSN 0959-6119

Rodgers, S. (2002) Survival of Clostridium botulinum in hot-fill meals Food Service Technology, 2 (2). pp. 69-79. ISSN 1471-5732

Rodgers, S. (2005) Technological Developments and the Need for Technical Competencies in Food Culinary Science & Technology, 4 (2). pp. 113-127. ISSN 1542-8044

Rodgers, S. (2005) Technological developments and the need for technical competencies in food services The Journal of the Royal Society for the Promotion of Health, 125 (3). pp. 117-123. ISSN 1476-9042

Rodgers, S. (2004) Value adding with functional meals Food Service Technology, 4 (4). pp. 149-158. ISSN 1471-5732

Rodgers, S. and Assaf, A. (2006) Quantitative Methods in Measuring Productivity of Foodservice Systems Journal of Foodservice Business Research, 9 (1). pp. 39-54. ISSN 1537-8020

Rodgers, S., Kailasapathy, K., Cox, J. and Peiris, P. (2002) Bacteriocin Production by Protective Cultures Food Service Technology, 2 (2). pp. 59-69. ISSN 1471-5732

Rodgers, S. and Odongo, R. (2002) Survival of Lactobacillus acidphilus, L. Casei and Bifidobacterium lactis in coleslaw during refrigerated storage Food Australia, 54 (5). pp. 185-188. ISSN 1032-5298

Rodgers, S., Peiris, P. and Casdei, G. (2003) Inhibition of Nonproteolytic Clostridium botulinum wit Lactic Acid Bacteria and Their Bacteriocins at Refrigeration Temperatures Journal of Food Protection, 66 (4). pp. 674-678. ISSN 0362-028X

Rybka, S. (2000) Sous-vide foods: the European perspective Food Australia, 53 (5). pp. 451-453. ISSN 1032-5298

Toribio, F., BUSQUETS SANTACANA, ROSA, Puignou, Lluís and Galceran, M.T. (2007) Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure Food and Chemical Toxicology, 45 (4). pp. 667-675. ISSN 0278-6915

This list was generated on Tue Sep 16 22:29:28 2014 BST.