Publicaciones (52) Publicaciones en las que ha participado algún/a investigador/a

2011

  1. Oleic acid versus linoleic and α-linolenic acid. different effects on Ca 2+ signaling in rat thymocytes

    Cellular Physiology and Biochemistry, Vol. 27, Núm. 3-4, pp. 373-380

  2. A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

    Food Control, Vol. 22, Núm. 3-4, pp. 555-565

  3. A single cluster of coregulated genes encodes the biosynthesis of the mycotoxins roquefortine C and meleagrin in Penicillium chrysogenum

    Chemistry and Biology, Vol. 18, Núm. 11, pp. 1499-1512

  4. Activation of human neutrophils by oleic acid involves the production of reactive oxygen species and a rise in cytosolic calcium concentration: A comparison with N-6 polyunsaturated fatty acids

    Cellular Physiology and Biochemistry, Vol. 28, Núm. 2, pp. 329-338

  5. Analytical Application of a Sample Process Control in Detection of Foodborne Viruses

    Food Analytical Methods, Vol. 4, Núm. 4, pp. 614-618

  6. Analytical Methods for Virus Detection in Water and Food

    Food Analytical Methods, Vol. 4, Núm. 1, pp. 4-12

  7. Antioxidant properties of garden strawberry leaf extract and its effect on fish oil oxidation

    International Journal of Food Science and Technology, Vol. 46, Núm. 5, pp. 935-943

  8. Antioxidantes naturales y quimioterapia antitumoral

    Revista Electrónica de Biomedicina, Núm. 2, pp. 42-47

  9. Aplicación de un sistema de filtración cavitación centrífuga tangencial (FCCT) al tratamiento de aguas residuales de matadero

    Tecnología del agua, Año 31, Núm. 335, pp. 36-41

  10. Atributos psicométricos de la versión española de la escala de cribado A-TAC para trastornos del espectro autista

    Anales de Pediatría: Publicación Oficial de la Asociación Española de Pediatría ( AEP ), Vol. 75, Núm. 1, pp. 40-50

  11. Caracterización de vertidos de aguas residuales en la industria cervecera

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 427, pp. 109-116

  12. Characterization of an autoinducer of penicillin biosynthesis in Penicillium chrysogenum

    Applied and Environmental Microbiology, Vol. 77, Núm. 16, pp. 5688-5696

  13. Characterization of aquatic humic substances

    Water and Environment Journal, Vol. 25, Núm. 2, pp. 163-170

  14. Colibacilosis en lechones lactantes

    Ganadería, Núm. 74, pp. 34-37

  15. Combinatorial effects of mechanical activation and chemical stimulation on the microwave assisted acetylation of corn (Zea mays) starch

    Starch/Staerke, Vol. 63, Núm. 2, pp. 96-105

  16. Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant

    Food Microbiology, Vol. 28, Núm. 7, pp. 1353-1358

  17. Concentration by pervaporation of representative brown crab volatile compounds from dilute model solutions

    Journal of Food Engineering, Vol. 105, Núm. 1, pp. 98-104

  18. Construction and Analytical Application of Internal Amplification Controls (IAC) for Detection of Food Supply Chain-Relevant Viruses by Real-Time PCR-Based Assays

    Food Analytical Methods, Vol. 4, Núm. 3, pp. 437-445

  19. Design and Application of Nucleic Acid Standards for Quantitative Detection of Enteric Viruses by Real-Time PCR

    Food and Environmental Virology, Vol. 3, Núm. 2, pp. 92-98

  20. Effect of aging on lees and of three different dry yeast derivative products on verdejo white wine composition and sensorial characteristics

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 23, pp. 12433-12442