Rafael Moreno Rojas-rekin lankidetzan egindako argitalpenak (8)

2013

  1. Cheese as a source of nutrients and contaminants: Dietary and toxicological aspects

    Handbook on Cheese: Production, Chemistry and Sensory Properties (Nova Science Publishers, Inc.), pp. 341-370

  2. Estudio sobre la mortalidad en ecuador relacionada con factores de la dieta

    Nutricion Hospitalaria, Vol. 28, Núm. 5, pp. 1732-1740

  3. Preliminary nutritional assessment of the Ecuadorian diet based on a 24-h food recall survey in Ecuador

    Nutricion Hospitalaria, Vol. 28, Núm. 5, pp. 1646-1656

2012

  1. Contenido de plomo como fuente de riesgo alimentario por el consumo de hongos silvestres

    Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental, Vol. 25, pp. 131-158

  2. Identification and Quantification of Lactic Acid Bacteria in a Water-Based Matrix with Near-Infrared Spectroscopy and Multivariate Regression Modeling

    Food Analytical Methods, Vol. 5, Núm. 1, pp. 19-28

  3. Optimization of Selenium Determination Based on the HG-ET-AAS Method for its Application to Different Food Matrices

    Food Analytical Methods, Vol. 5, Núm. 5, pp. 1054-1061

  4. Zinc as essential micronutrient: Physiological role and factors affecting its bioavailability

    Micronutrients: Sources, Properties and Health Effects (Nova Science Publishers, Inc.), pp. 37-63

2011

  1. Risk assessment of the lead intake by consumption of red deer and wild boar meat in southern Spain

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 28, Núm. 8, pp. 1021-1033