Avances en Ciencia y Biotecnología Alimentarias (UBU)

2007

1. Analysis by capillary electrophoresis of the proteolytic activity of a Bacillus subtilis neutral protease on bovine caseins

   International Dairy Journal, Vol. 17, Núm. 10, pp. 1195-1200

2. Analysis of interferents by means a D-optimal screening design and calibration using partial least squares regression in the spectrophotometric determination of Cr(VI)

   Talanta, Vol. 71, Núm. 4, pp. 1599-1609

3. Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies

   Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 14, pp. 5476-5483

4. Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation

   Food Chemistry, Vol. 101, Núm. 3, pp. 881-893

5. Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines

   Food Chemistry, Vol. 103, Núm. 4, pp. 1434-1448

6. Determination of vitamins A and e in cooked sausages

   European Food Research and Technology, Vol. 226, Núm. 1-2, pp. 181-185

7. Efecto de la microoxigenación en la composición aromática y parámetros cromáticos de vinos tintos de Castilla y León

   Viticultura enología profesional, Núm. 110, pp. 5-14

8. Effect of high pressure preservation on the quality of dry cured beef "Cecina de Leon"

   Innovative Food Science and Emerging Technologies, Vol. 8, Núm. 1, pp. 102-110

9. Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"

   Meat Science, Vol. 75, Núm. 3, pp. 515-522

10. Estado redox celular y cáncer. Influencia sobre el tratamiento con citostáticos.

    Revista Electrónica de Biomedicina, Núm. 2, pp. 51-55

11. Evaluación de las condiciones de mantenimiento de fango anaerobio que trata agua residual en bodega

    Tecnología del agua, Año 27, Núm. 291, pp. 82-88

12. Evolution of acidity of honeys from continental climates: Influence of induced granulation

    Food Chemistry, Vol. 100, Núm. 4, pp. 1728-1733

13. Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088

    Food Chemistry, Vol. 101, Núm. 2, pp. 634-642

14. Extraction equilibria of α-phenylglycine and aspartic acid with TOMAC-impregnated resins

    Chemical Engineering Science, Vol. 62, Núm. 10, pp. 2737-2749

15. Formulation of emulsifiable cutting fluids and extreme pressure behaviour

    Journal of Materials Processing Technology, Vol. 184, Núm. 1-3, pp. 139-145

16. Immobilization of naringinase from Aspergillus niger CECT 2088 in poly(vinyl alcohol) cryogels for the debittering of juices

    Food Chemistry, Vol. 104, Núm. 3, pp. 1177-1182

17. Influencia de la granulación inducida en el proceso de envejecimiento de la miel a lo largo de un año

    Innovación y Tecnología Agroalimentaria, Vol. 2, pp. 55-68

18. Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features

    Journal of the Science of Food and Agriculture, Vol. 87, Núm. 14, pp. 2638-2647

19. Inmunotolerancia en tumores gastrointestinales: Hla-g e indolamina 2,3-dioxigenasa

    Revista Electrónica de Biomedicina, Núm. 3, pp. 59-65

20. Interfacial properties of oil-in-water emulsions designed to be used as metalworking fluids

    Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 305, Núm. 1-3, pp. 112-119