Multivariate analysis techniques as tools for categorization of Southern Spanish cheeses: nutritional composition and mineral content by Moreno-Rojas, R, Sánchez-Segarra, P. J, Cámara-Martos, F, Amaro-López, M. A

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Heavy metal levels in Spanish cheeses: influence of manufacturing conditions by Moreno-Rojas, R, Sanchez-Segarra, P.J, Camara-Martos, F, Amaro-Lopez, M.A

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Lead content in Spanish market infant formulas and toxicological contribution by Moreno-Rojas, R., Sánchez-Segarra, P. J., Cañal-Ruiz, C., Amaro-López, M. A., Zurera-Cosano, G.

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Influence of the addition of fruit on the mineral content of yoghurts: nutritional assessment by Sánchez-Segarra, P.J, Garcı́a-Martı́nez, M, Gordillo-Otero, M.J, Dı́az-Valverde, A, Amaro-Lopez, M.A, Moreno-Rojas, R

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Cadmium content in infant formulas. Toxicological evaluation by Moreno-Rojas, R., Sánchez-Segarra, P. J., Amaro-López, M. A., Zurera-Cosano, G.

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Variations of chromium and nickel content during industrial processing of white asparagus by Amaro-López, M.A., Zurera-Cosano, G., Moreno-Rojas, R., Sánchez-Segarra, P.J.

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Cadmium variations in Manchego cheese during traditional cheese-making and ripening processes by Zurera-Cosano, G., Sanchez-Segarra, P. J., Amaro-Lopez, M. A., Moreno-Rojas, R.

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Nutritional changes in the essential trace elements content of asparagus during industrial processing by López, M.A.Amaro, Rojas, R.Moreno, Cosano, G.Zurera, Segarra, P.J.Sánchez

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