Departamento
BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Publicaciones (64) Publicaciones en las que ha participado algún/a investigador/a
2016
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Antimicrobial Activity of Starch Hydrogel Incorporated with Copper Nanoparticles
ACS Applied Materials and Interfaces, Vol. 8, Núm. 25, pp. 16280-16288
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Apple peel flavonoids as natural antioxidants for vegetable juice applications
European Food Research and Technology, Vol. 242, Núm. 9, pp. 1459-1469
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Are Mitochondrial Fusion and Fission Impaired in Leukocytes of Type 2 Diabetic Patients?
Antioxidants and Redox Signaling, Vol. 25, Núm. 2, pp. 108-115
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Attenuation of oxidative stress in Type 1 diabetic rats supplemented with a seasoning obtained from winemaking by-products and its effect on endothelial function
Food and Function, Vol. 7, Núm. 10, pp. 4410-4421
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Bioactive properties of honey with propolis
Food Chemistry, Vol. 196, pp. 1215-1223
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Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
Journal of Functional Foods, Vol. 25, pp. 486-496
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Carne de ternera enriquecida: empleo de ácido linoleico conjugado y extracto de semilla de uva
MG Mundo ganadero, Año 27, Núm. 270, pp. 50-55
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Characterization and antimicrobial susceptibility of one antibiotic-sensitive and one multidrug-resistant Corynebacterium kroppenstedtii strain isolated from patients with granulomatous mastitis
New Microbes and New Infections, Vol. 14, pp. 93-97
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Colour removal from beet molasses by ultrafiltration with activated charcoal
Chemical Engineering Journal, Vol. 283, pp. 313-322
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Comparative assessment of rubrics as a tool for formative evaluation in laboratory practice reports and team work
ICERI2016 Proceedings, pp. 0572-0581
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Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus
NJAS - Wageningen Journal of Life Sciences, Vol. 78, pp. 29-33
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Composición volátil de vinos espumosos naturales elaborados con variedades de uva autóctonas españolas y su evolución durante la crianza sobre lías
Enoviticultura, Núm. 38, pp. 4-15
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Critical assessment of antioxidant-related parameters of honey
International Journal of Food Science and Technology, Vol. 51, Núm. 1, pp. 30-36
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Determination of guava (Psidium guajava L.) leaf phenolic compounds using HPLC-DAD-QTOF-MS
Journal of Functional Foods, Vol. 22, pp. 376-388
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Dissolution of (1-3),(1-4)-<i>β</i>-Glucans in Pressurized Hot Water: Quantitative Assessment of the Degradation and the Effective Extraction
International Journal of Carbohydrate Chemistry, Vol. 2016, pp. 1-6
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Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage
Food and Bioprocess Technology, Vol. 9, Núm. 3, pp. 532-542
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Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
Journal of Chemistry, Vol. 2016
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Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties
LWT - Food Science and Technology, Vol. 74, pp. 411-419
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Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks
Innovative Food Science and Emerging Technologies, Vol. 33, pp. 115-122
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Effects of simvastatin, ezetimibe and simvastatin/ezetimibe on mitochondrial function and leukocyte/endothelial cell interactions in patients with hypercholesterolemia
Atherosclerosis, Vol. 247, pp. 40-47