RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Artículo

Consumer categorization of plant-based dishes : Implications for promoting vegetable consumption

Artículo

Study of the reasons for the consumption of each type of vegetable within a population of school-aged children

Artículo

Aceptabilidad sensorial de una hamburguesa de carne vacuna y vegetales

Artículo

Article Synthesis of a Thiol-β-cyclodextrin, a Potential Agent for Controlling Enzymatic Browning in Fruits and Vegetables

Artículo

Healthy and Tasty : Focus Group Research on Vegetable Consumption among Children Aged 9 to 12

Artículo

A rapid sample preparation method for the determination of cadmium and lead in spinach and artichoke leaves using ozone

Artículo

Improving self-defense in plants : martial arts for vegetables.

Artículo

Constitución química y origen en los vegetales de los hidratos de carbono

Artículo

Validation and uncertainty study of a comprehensive list of 160 pesticide residues in multi-class vegetables by liquid chromatography-tandem mass spectrometry

Artículo

Influence of temperature on shelf life butterhead lettuce leaves under passive modified atmosphere packaging

Artículo

Projective techniques to uncover consumer perception : Application of three methodologies to ready-to-eat salads

Artículo

Estudio ecológico de hongos y levaduras aislados de vegetales utilizados en la elaboración de ensaladas crudas

Navegue los elementos (12 total)

Consumer categorization of plant-based dishes : Implications for promoting vegetable consumption

Study of the reasons for the consumption of each type of vegetable within a population of school-aged children

Aceptabilidad sensorial de una hamburguesa de carne vacuna y vegetales

Article Synthesis of a Thiol-β-cyclodextrin, a Potential Agent for Controlling Enzymatic Browning in Fruits and Vegetables

Healthy and Tasty : Focus Group Research on Vegetable Consumption among Children Aged 9 to 12

A rapid sample preparation method for the determination of cadmium and lead in spinach and artichoke leaves using ozone

Improving self-defense in plants : martial arts for vegetables.

Constitución química y origen en los vegetales de los hidratos de carbono

Validation and uncertainty study of a comprehensive list of 160 pesticide residues in multi-class vegetables by liquid chromatography-tandem mass spectrometry

Influence of temperature on shelf life butterhead lettuce leaves under passive modified atmosphere packaging

Projective techniques to uncover consumer perception : Application of three methodologies to ready-to-eat salads

Estudio ecológico de hongos y levaduras aislados de vegetales utilizados en la elaboración de ensaladas crudas

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