FACULTAD DE CIENCIAS

2001

1. 8-hydroxy-2′deoxyguanosine levels and antioxidant status in rat liver fed with olive and corn oil diets: Effect of ascorbic acid supplemenation

   Journal of Food Lipids, Vol. 8, Núm. 4, pp. 281-294

2. A novel oxime to pentathiepin cascade reaction

   Chemical Communications, pp. 403-404

3. A quantum algebra approach to discrete equations on uniform lattices

   Czechoslovak Journal of Physics, Vol. 51, Núm. 4, pp. 321-330

4. Análisis de métodos rápidos de extracción para seguir la maduración fenólica de la uva

   Enólogos, Núm. 14, pp. 14-18

5. Application of an optimization procedure for the determination of chromium in various water types by catalytic-adsorptive stripping voltammetry

   Electroanalysis, Vol. 13, Núm. 18, pp. 1505-1512

6. Assessement of phenanthrene removal from hot gas by porous carbons

   Energy and Fuels, Vol. 15, Núm. 1, pp. 1-7

7. Assessment of schemes for the processing of organic residues from the interior car decoration industry

   Industrial and Engineering Chemistry Research, Vol. 40, Núm. 4, pp. 1119-1124

8. Bidimensional spectroelectrochemistry

   Analytical Chemistry, Vol. 73, Núm. 13, pp. 2883-2889

9. Bidimensional spectroelectrochemistry applied to the electrosynthesis and characterization of conducting polymers: Study of poly[4,4′-bis(butylthio)-2,2′-bithiophene]

   Helvetica Chimica Acta, Vol. 84, Núm. 12, pp. 3628-3642

10. Biological activity of complexes derived from pyridine-2-carbaldehyde thiosemicarbazone: Structure of [Co(C7H7N4S)2][NCS]

    Journal of Inorganic Biochemistry, Vol. 84, Núm. 3-4, pp. 271-278

11. Biological activity of complexes derived from thiophene-2-carbaldehyde thiosemicarbazone. Crystal structure of [Ni(C6H6N3S2)2]

    Journal of Inorganic Biochemistry, Vol. 86, Núm. 2-3, pp. 627-633

12. Capability of discrimination: Application to soft calibration methods

    Analytica Chimica Acta, Vol. 446, Núm. 1-2, pp. 295-309

13. Correlation between Proline Content of Honeys and Botanical Origin

    Deutsche Lebensmittel-Rundschau, Vol. 97, Núm. 5, pp. 171-175

14. Determination of vitamin B6 in cooked sausages

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 1, pp. 38-41

15. Diferencias en el proceso de compostaje de estiércol de vacuno-residuo de leguminosa con y sin la aplicación de un agente estabilizante

    Residuos: Revista técnica, Año 11, Núm. 59, pp. 64-72

16. Differentiation parameters of Ribera del Duero wines from other Spanish denominations of origin

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 7, Núm. 3, pp. 237-244

17. Effect of different oak woods on aged wine color and anthocyanin composition

    European Food Research and Technology, Vol. 213, Núm. 4-5, pp. 281-285

18. Effects of limestone on polycyclic aromatic hydrocarbon emissions during coal atmospheric fluidized bed combustion

    Energy and Fuels, Vol. 15, Núm. 6, pp. 1469-1474

19. Evaluation of entomopathogenic nematodes against the potato cyst nematode Globodera rostochiensis

    Tests of Agrochemicals and Cultivars, Vol. 22, pp. 52-53

20. Evolution during the storage of red wines treated with pectolytic enzymes: New anthocyanin pigment formation

    International Journal of Phytoremediation, Vol. 21, Núm. 1, pp. 183-197