BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS

2003

1. A rapid and direct real time PCR-based method for identification of Salmonella spp.

   Journal of Microbiological Methods, Vol. 54, Núm. 3, pp. 381-390

2. Addition of pectolytic enzymes: An enological practice which improves the chromaticity and stability of red wines

   International Journal of Food Science and Technology, Vol. 38, Núm. 1, pp. 29-36

3. Aplicación de la técnica Nucleic Acid Sequence-Bases Amplification (NASBA) para la detección de microorganismos en alimentos

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 345, pp. 31-39

4. Application of absorbance values used in wineries for estimating CIELAB parameters in red wines

   Food Chemistry, Vol. 81, Núm. 2, pp. 301-306

5. Application of factorial design and response surface methodology to the analysis of bovine caseins by capillary zone electrophoresis

   Food Control, Vol. 14, Núm. 5, pp. 307-315

6. Biodegradability of slaughterhouse wastewater with high blood content under anaerobic and aerobic conditions

   Journal of Chemical Technology and Biotechnology, Vol. 78, Núm. 4, pp. 384-391

7. Compositional changes during the storage of red wines treated with pectolytic enzymes: Low molecular-weight phenols and flavan-3-ol derivative levels

   Food Chemistry, Vol. 80, Núm. 2, pp. 205-214

8. Development of melting temperature-based SYBR Green I polymerase chain reaction methods for multiplex genetically modified organism detection

   Analytical Biochemistry, Vol. 323, Núm. 2, pp. 164-170

9. Efecto de la aplicación de la microoxigenación durante la fermentación de vinos tintos

   Tecnología del vino: tratamientos y equipos para viticultura y enología, Núm. 14, pp. 107-112

10. Effect of corn oil and vitamin E on the oxidative status of adipose tissues and liver in rat

    Food Chemistry, Vol. 81, Núm. 2, pp. 281-286

11. Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage

    Food Microbiology, Vol. 20, Núm. 3, pp. 275-284

12. Kinetic behaviour and stability of Escherichia coli ATCC27257 alkaline phosphatase immobilised in soil humates

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 3, pp. 232-239

13. Organic matter removal in combined anaerobic-aerobic fixed-film bioreactors

    Water Research, Vol. 37, Núm. 15, pp. 3561-3568

14. Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage

    Meat Science, Vol. 65, Núm. 2, pp. 893-898

15. Significance of Nonaromatic Organic Acids in Honey

    Journal of Food Protection, Vol. 66, Núm. 12, pp. 2371-2376

16. Solubility of three hydroxycinnamic acids in supercritical carbon dioxide

    Journal of Supercritical Fluids, Vol. 27, Núm. 3, pp. 239-245

17. Un método de identificación de Salmonella spp. basado en la técnica PCR a tiempo real

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 347, pp. 51-58

18. Vapor Liquid Equilibria of the Mixtures Involved in the Esterification of Lactic Acid with Methanol

    Journal of Chemical and Engineering Data, Vol. 48, Núm. 6, pp. 1446-1452