Unidad de Investigación
UNIDAD DE INVESTIGACION CONSOLIDADA 073-Tecnología de los alimentos
Gültig ab 2015
Artikel (13) Publikationen, an denen Forscher/innen teilgenommen haben
2013
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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
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Changes in polysaccharide composition during sparkling wine making and aging
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 50, pp. 12362-12373
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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
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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
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Desulfurization processes of thiosemicarbazonecopper(ii) derivatives in acidic and basic aqueous media
New Journal of Chemistry, Vol. 37, Núm. 11, pp. 3568-3580
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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
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El enzima indoleamina 2,3 dioxigenasa ((IDO) y la tolerancia inmune
Revista Electrónica de Biomedicina, Núm. 3, pp. 47-58
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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
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Extraction of alkylresorcinols from wheat bran with supercritical CO 2
Journal of Food Engineering, Vol. 119, Núm. 4, pp. 814-821
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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
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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
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Plant antioxidants as food additives
Food Science and Technology (London), Vol. 27, Núm. 3, pp. 14-16
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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