Rodrigo Martínez Velasco-rekin lankidetzan egindako argitalpenak (6)

2014

  1. Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 20, Núm. 7, pp. 511-526

2013

  1. Concentration by pervaporation of brown crab volatile compounds from dilute model solutions: Evaluation of PDMS membrane

    Journal of Membrane Science, Vol. 428, pp. 371-379

2012

  1. Activity coefficients at infinite dilution of volatile compounds in water: Effect of temperature and salt concentration

    Journal of Chemical and Engineering Data, Vol. 57, Núm. 5, pp. 1480-1485

2011

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

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

2010

  1. Effect of high hydrostatic pressure on volatile profile of cooked turkey breast meat

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

  2. Volatile compounds in supercritical carbon dioxide extracts of brown crab (Cancer Pagurus) processing by-product

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods