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Page 1
Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX.
Foods. 2022 Dec 15;11(24):4055. doi: 10.3390/foods11244055.
Foods. 2022.
PMID: 36553797
Free PMC article.
Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples.
Giménez-Campillo C, Pastor-Belda M, Campillo N, Hernández JD, Guillén I, Vizcaíno P, López-García I, Hernández-Córdoba M, Arroyo-Manzanares N, Viñas P.
Giménez-Campillo C, et al.
Foods. 2021 Oct 24;10(11):2564. doi: 10.3390/foods10112564.
Foods. 2021.
PMID: 34828845
Free PMC article.
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Development of a new methodology for the determination of N-nitrosamines impurities in ranitidine pharmaceuticals using microextraction and gas chromatography-mass spectrometry.
Giménez-Campillo C, Pastor-Belda M, Campillo N, Hernández-Córdoba M, Viñas P.
Giménez-Campillo C, et al.
Talanta. 2021 Feb 1;223(Pt 2):121659. doi: 10.1016/j.talanta.2020.121659. Epub 2020 Sep 15.
Talanta. 2021.
PMID: 33298254
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Determination of Cyanotoxins and Phycotoxins in Seawater and Algae-Based Food Supplements Using Ionic Liquids and Liquid Chromatography with Time-Of-Flight Mass Spectrometry.
Giménez-Campillo C, Pastor-Belda M, Campillo N, Arroyo-Manzanares N, Hernández-Córdoba M, Viñas P.
Giménez-Campillo C, et al.
Toxins (Basel). 2019 Oct 22;11(10):610. doi: 10.3390/toxins11100610.
Toxins (Basel). 2019.
PMID: 31652586
Free PMC article.
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