Unidad de Investigación
UNIDAD DE INVESTIGACION CONSOLIDADA 073-Tecnología de los alimentos
Vigente desde 2015
Artículos (12) Publicaciones en las que ha participado algún/a investigador/a
2007
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Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies
Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 14, pp. 5476-5483
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Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation
Food Chemistry, Vol. 101, Núm. 3, pp. 881-893
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Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines
Food Chemistry, Vol. 103, Núm. 4, pp. 1434-1448
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Efecto de la microoxigenación en la composición aromática y parámetros cromáticos de vinos tintos de Castilla y León
Viticultura enología profesional, Núm. 110, pp. 5-14
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Effect of high pressure preservation on the quality of dry cured beef "Cecina de Leon"
Innovative Food Science and Emerging Technologies, Vol. 8, Núm. 1, pp. 102-110
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Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"
Meat Science, Vol. 75, Núm. 3, pp. 515-522
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Estado redox celular y cáncer. Influencia sobre el tratamiento con citostáticos.
Revista Electrónica de Biomedicina, Núm. 2, pp. 51-55
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Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features
Journal of the Science of Food and Agriculture, Vol. 87, Núm. 14, pp. 2638-2647
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Inmunotolerancia en tumores gastrointestinales: Hla-g e indolamina 2,3-dioxigenasa
Revista Electrónica de Biomedicina, Núm. 3, pp. 59-65
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Optimization of conditions for profiling bacterial populations in food by culture-independent methods
International Journal of Food Microbiology, Vol. 120, Núm. 1-2, pp. 100-109
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Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres
Meat Science, Vol. 76, Núm. 1, pp. 128-137
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The effects of high pressure treatment and of storage periods on the quality of vacuum-packed "salchichón" made of raw material enriched in monounsaturated and polyunsaturated fatty acids
Innovative Food Science and Emerging Technologies, Vol. 8, Núm. 2, pp. 180-187