Avances en Ciencia y Biotecnología Alimentarias (UBU)

2019

1. A comparative in vitro study of standard facemask jet nebulization and high-flow nebulization in bronchiolitis

   Experimental Lung Research, Vol. 45, Núm. 1-2, pp. 13-21

2. A learning strategy in collaborative work: recording a video in the laboratory

   13th international technology, education and development conference (inted2019)

3. Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

   Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3588-3603

4. Aislamiento y caracterización de MRPs en productos de bollería con distinto grado de tostado

   Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

5. Anthropometric characteristics and somatotype of professional soccer players by position

   Journal of Sports Medicine and Therapy, Vol. 4, Núm. 4, pp. 073-080

6. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

   Foods, Vol. 8, Núm. 9, pp. 419

7. Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse

   Food Microbiology, Vol. 83, pp. 193-199

8. Carbapenemase-producing elizabethkingia meningoseptica from healthy pigs associated with colistin use in Spain

   Antibiotics, Vol. 8, Núm. 3

9. Changes in the phenolic profile, antioxidant capacity and in vitro bioaccessibility of two Algerian grape varieties, Cardinal and Dabouki (Sabel), during the production of traditional sun-dried raisins and homemade jam

   Journal of Berry Research, Vol. 9, Núm. 4, pp. 563-574

10. Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

    Food and Bioprocess Technology, Vol. 12, Núm. 9, pp. 1593-1602

11. Characterization of Virulence and Persistence Abilities of Listeria monocytogenes Strains Isolated from Food Processing Premises

    Journal of Food Protection, Vol. 82, Núm. 11, pp. 1922-1930

12. D-Optimal Design and PARAFAC as Useful Tools for the Optimisation of Signals from Fluorescence Spectroscopy Prior to the Characterisation of Green Tea Samples

    Food Analytical Methods, Vol. 12, Núm. 3, pp. 761-772

13. Day-old chicks are a source of antimicrobial resistant bacteria for laying hen farms

    Veterinary Microbiology, Vol. 230, pp. 221-227

14. Detection of cold chain breaks using partial least squares-class modelling based on biogenic amine profiles in tuna

    Talanta, Vol. 202, pp. 443-451

15. Determination of cochineal and erythrosine in cherries in syrup in the presence of quenching effect by means of excitation-emission fluorescence data and three-way PARAFAC decomposition

    Talanta, Vol. 196, pp. 153-162

16. Digester Slurry Management: The "One Health" Perspective

    Improving biogas production: technological challenges, alternative sources, future developments (SPRINGER INTERNATIONAL PUBLISHING AG), pp. 243-256

17. Distribution and Persistence of Listeria monocytogenes in a Heavily Contaminated Poultry Processing Facility

    Journal of food protection, Vol. 82, Núm. 9, pp. 1524-1531

18. Efecto antioxidante y protector de productos de la reacción de Maillard aislados de galletas con distinto grado de tostado

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

19. Efecto de antioxidantes naturales sobre las características físico-químicas y la estabilidad oxidativa de carne de potro

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

20. Efecto de los reductores de pH sobre el perfil sensorial y olfativo de salchichas cocidas de pollo

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019