Artículos (13) Publicaciones en las que ha participado algún/a investigador/a

2013

  1. Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere

    Poultry Science, Vol. 92, Núm. 4, pp. 1108-1116

  2. Changes in polysaccharide composition during sparkling wine making and aging

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 50, pp. 12362-12373

  3. Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres

    Food Microbiology, Vol. 36, Núm. 2, pp. 216-222

  4. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 15, pp. 3720-3729

  5. Desulfurization processes of thiosemicarbazonecopper(ii) derivatives in acidic and basic aqueous media

    New Journal of Chemistry, Vol. 37, Núm. 11, pp. 3568-3580

  6. Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls

    Meat Science, Vol. 94, Núm. 2, pp. 208-214

  7. El enzima indoleamina 2,3 dioxigenasa ((IDO) y la tolerancia inmune

    Revista Electrónica de Biomedicina, Núm. 3, pp. 47-58

  8. Estrategias para aumentar la vida útil y la seguridad alimentaria de productos de carne de pollo

    Eurocarne: La revista internacional del sector cárnico, Núm. 213, pp. 73-81

  9. Extraction of alkylresorcinols from wheat bran with supercritical CO 2

    Journal of Food Engineering, Vol. 119, Núm. 4, pp. 814-821

  10. Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

    European Food Research and Technology, Vol. 236, Núm. 5, pp. 827-841

  11. Performance of safety management systems in Spanish food service establishments in view of their context characteristics

    Food Control, Vol. 30, Núm. 1, pp. 331-340

  12. Plant antioxidants as food additives

    Food Science and Technology (London), Vol. 27, Núm. 3, pp. 14-16

  13. Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging

    American Journal of Enology and Viticulture, Vol. 64, Núm. 1, pp. 39-49