Unidad de Investigación
UNIDAD DE INVESTIGACION CONSOLIDADA 073-Tecnología de los alimentos
Vigente desde 2015
Publicaciones (26) Publicaciones en las que ha participado algún/a investigador/a
2012
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Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking
European Food Research and Technology, Vol. 235, Núm. 5, pp. 817-825
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Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture
International Journal of Food Microbiology, Vol. 158, Núm. 2, pp. 107-112
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Cancer chemotherapy reduces plasma total polyphenols and total antioxidants capacity in colorectal cancer patients
Molecular Biology Reports, Vol. 39, Núm. 10, pp. 9355-9360
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Changes in the levels of thioredoxin and indoleamine-2,3-dioxygenase activity in plasma of patients with colorectal cancer treated with chemotherapy
Biochemistry and Cell Biology, Vol. 90, Núm. 2, pp. 173-178
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Coffee component 3-caffeoylquinic acid increases antioxidant capacity but not polyphenol content in experimental cerebral infarction
Neurochemical Research, Vol. 37, Núm. 5, pp. 1085-1090
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Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine
LWT - Food Science and Technology, Vol. 48, Núm. 1, pp. 1-8
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Efecto del tratamiento con oxaliplatino sobre los niveles de tiorredoxina y de la molécula ido (indolamina 2,3 dioxigenasa) en lineas celulares de cáncer colorrectal.
Revista Electrónica de Biomedicina, Núm. 1, pp. 37-40
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Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels
Analytica Chimica Acta, Vol. 732, pp. 53-63
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Food safety management system performance in the lamb chain
Food Control, Vol. 25, Núm. 2, pp. 493-500
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Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 28, pp. 7050-7063
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Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: Contribution of the melanoidin fraction
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 42, pp. 10530-10539
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Innovación Vitivinícola en la Ribera del Duero. Sostenibilidad II: [ponencias del XII Curso de Verano Viticultura y Enología en la D.O. Ribera del Duero, 2012]
Consejo Regulador de la Denominación de Origen Ribera del Duero
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Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines
European Food Research and Technology, Vol. 234, Núm. 2, pp. 231-244
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Microbial performance of food safety management systems implemented in the lamb production chain
Journal of Food Protection, Vol. 75, Núm. 1, pp. 95-103
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Paisajes del viñedo
Innovación Vitivinícola en la Ribera del Duero. Sostenibilidad II: [ponencias del XII Curso de Verano Viticultura y Enología en la D.O. Ribera del Duero, 2012]
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Paricalcitol reduces oxidative stress and inflammation in hemodialysis patients.
BMC nephrology, Vol. 13
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Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition
LWT - Food Science and Technology, Vol. 48, Núm. 2, pp. 215-223
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Polysaccharide profile and content during the winemaking and aging on lees of sparkling wines
35 World Congress of Vine and Wine. 18-22 June 2012, Izmir, Turkey. Congress Abstracts Book
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Presentación de las variedades y vinos de la Región de Dão
Innovación Vitivinícola en la Ribera del Duero. Sostenibilidad II: [ponencias del XII Curso de Verano Viticultura y Enología en la D.O. Ribera del Duero, 2012]
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Retos medioambientales de la industria alimentaria
Instituto Tomás Pascual Sanz para la Nutrición y la Salud