Avances en Ciencia y Biotecnología Alimentarias (UBU)

2001

1. 8-hydroxy-2′deoxyguanosine levels and antioxidant status in rat liver fed with olive and corn oil diets: Effect of ascorbic acid supplemenation

   Journal of Food Lipids, Vol. 8, Núm. 4, pp. 281-294

2. Actividad antioxidante de la cerveza: estudios in vitro e in vivo

   Centro de Información Cerveza y Salud

3. Análisis de métodos rápidos de extracción para seguir la maduración fenólica de la uva

   Enólogos, Núm. 14, pp. 14-18

4. Application of an optimization procedure for the determination of chromium in various water types by catalytic-adsorptive stripping voltammetry

   Electroanalysis, Vol. 13, Núm. 18, pp. 1505-1512

5. Capability of discrimination: Application to soft calibration methods

   Analytica Chimica Acta, Vol. 446, Núm. 1-2, pp. 295-309

6. Correlation between Proline Content of Honeys and Botanical Origin

   Deutsche Lebensmittel-Rundschau, Vol. 97, Núm. 5, pp. 171-175

7. Determination of capability of detection according to ISO norm with soft calibration methods

   2ND INTERNATIONAL SYMPOSIUM ON PLS AND RELATED METHODS. PLS’01

8. Determination of vitamin B6 in cooked sausages

   Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 1, pp. 38-41

9. Differentiation parameters of Ribera del Duero wines from other spanish denominations of origin

   Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 7, Núm. 3, pp. 237-244

10. Dimension-wise Selection in Partial Least Squares Regression with a Bootstrap Estimated Signal-Noise Relation to Weight and Loadings

    2ND INTERNATIONAL SYMPOSIUM ON PLS AND RELATED METHODS. PLS’01

11. Efecto del autoenriquecimiento a vacío de mostos sobre las características de los vinos finales

    XXII Jornadas de viticultura y enología de la Tierra de Barros: [celebradas en] Almendralejo del 8 al 12 de mayo de 2000

12. Efecto del tratamiento pectinolítico sobre la calidad de mostos y vinos rosados

    XXII Jornadas de viticultura y enología de la Tierra de Barros: [celebradas en] Almendralejo del 8 al 12 de mayo de 2000

13. Effect of different oak woods on aged wine color and anthocyanin composition

    European Food Research and Technology, Vol. 213, Núm. 4-5, pp. 281-285

14. Evaluation of an anaerobic/aerobic system for carbon and nitrogen removal in slaughterhouse wastewater

    Water Science and Technology

15. Evolución de la composición fenólica y color de vinos tintos varietales durante las primeras fases de su elaboración

    XXII Jornadas de viticultura y enología de la Tierra de Barros: [celebradas en] Almendralejo del 8 al 12 de mayo de 2000

16. Evolution during the storage of red wines treated with pectolytic enzymes: New anthocyanin pigment formation

    International Journal of Phytoremediation, Vol. 21, Núm. 1, pp. 183-197

17. Evolution during the storage of red wines treated with pectolytic enzymes: new anthocyanin pigment formation

    Journal of wine research, Vol. 12, Núm. 3, pp. 183-197

18. Evolution of invertase activity in honey over two years

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 1, pp. 416-422

19. Influence of commercial pectolytic preparations on the composition and storage evolution of Albillo white wines

    International Journal of Food Science and Technology, Vol. 36, Núm. 7, pp. 789-796

20. Kinetics of cellulose saccharification by Trichoderma reesei cellulases

    International Biodeterioration and Biodegradation, Vol. 47, Núm. 1, pp. 7-14