Avances en Ciencia y Biotecnología Alimentarias (UBU)

2016

1. A new multiresponse optimization approach in combination with a D-Optimal experimental design for the determination of biogenic amines in fish by HPLC-FLD

   Analytica Chimica Acta, Vol. 945, pp. 31-38

2. A useful tool for computation and interpretation of trading-off solutions through pareto-optimal front in the field of experimental designs for mixtures

   Chemometrics and Intelligent Laboratory Systems, Vol. 158, pp. 210-217

3. Antimicrobial Activity of Starch Hydrogel Incorporated with Copper Nanoparticles

   ACS Applied Materials and Interfaces, Vol. 8, Núm. 25, pp. 16280-16288

4. 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

5. Bioactive properties of honey with propolis

   Food Chemistry, Vol. 196, pp. 1215-1223

6. 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

7. 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

8. 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

9. Colour removal from beet molasses by ultrafiltration with activated charcoal

   Chemical Engineering Journal, Vol. 283, pp. 313-322

10. Comparative assessment of rubrics as a tool for formative evaluation in laboratory practice reports and team work

    ICERI2016 Proceedings, pp. 0572-0581

11. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus

    NJAS - Wageningen Journal of Life Sciences, Vol. 78, pp. 29-33

12. Critical assessment of antioxidant-related parameters of honey

    International Journal of Food Science and Technology, Vol. 51, Núm. 1, pp. 30-36

13. Dealing with the ubiquity of phthalates in the laboratory when determining plasticizers by gas chromatography/mass spectrometry and PARAFAC

    Journal of Chromatography A, Vol. 1464, pp. 124-140

14. Design of bespoke lightweight cement mortars containing waste expanded polystyrene by experimental statistical methods

    Materials and Design, Vol. 89, pp. 901-912

15. Desirability functions as response in a d-optimal design for evaluating the extraction and purification steps of six tranquillizers and an anti-adrenergic by liquid chromatography-tandem mass spectrometry

    Journal of Chemometrics, Vol. 30, Núm. 2, pp. 58-69

16. Distribution free methods to model the content of biogenic amines in Spanish wines

    Chemometrics and Intelligent Laboratory Systems, Vol. 155, pp. 191-199

17. 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

18. Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

    Journal of Chemistry, Vol. 2016

19. 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

20. 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