Avances en Ciencia y Biotecnología Alimentarias (UBU)

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. Caracterización de vertidos de aguas residuales en la industria cervecera

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

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

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

12. Characterization of aquatic humic substances

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

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

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

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

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

15. 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

16. D-optimal designs and N-way techniques to determine sulfathiazole in milk by molecular fluorescence spectroscopy

    Analytica Chimica Acta, Vol. 707, Núm. 1-2, pp. 38-46

17. 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

18. 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

19. Effect of enzymatic debittering on antioxidant capacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin

    Food Chemistry, Vol. 125, Núm. 1, pp. 158-163

20. Effects of ozonation on natural organic matter reactivity in adsorption and biodegradation processes - a case study: The úzquiza reservoir water

    Ozone: Science and Engineering, Vol. 33, Núm. 3, pp. 185-193