Departamento
BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Publicaciones (21) Publicaciones en las que ha participado algún/a investigador/a
2003
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A rapid and direct real time PCR-based method for identification of Salmonella spp.
Journal of Microbiological Methods, Vol. 54, Núm. 3, pp. 381-390
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A specific real-time quantitative PCR detection system for event MON810 in maize YieldGard® based on the 3′-transgene integration sequence
Transgenic Research, Vol. 12, Núm. 2, pp. 179-189
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Addition of pectolytic enzymes: An enological practice which improves the chromaticity and stability of red wines
International Journal of Food Science and Technology, Vol. 38, Núm. 1, pp. 29-36
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Aplicación de la técnica Nucleic Acid Sequence-Bases Amplification (NASBA) para la detección de microorganismos en alimentos
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 345, pp. 31-39
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Application of absorbance values used in wineries for estimating CIELAB parameters in red wines
Food Chemistry, Vol. 81, Núm. 2, pp. 301-306
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Application of factorial design and response surface methodology to the analysis of bovine caseins by capillary zone electrophoresis
Food Control, Vol. 14, Núm. 5, pp. 307-315
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Avisos a demanda en un centro de salud de Madrid: estudio de los avisos injustificados y aproximación a las motivaciones del paciente
Semergen: revista española de medicina de familia, Núm. 10, pp. 511-517
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Biodegradability of slaughterhouse wastewater with high blood content under anaerobic and aerobic conditions
Journal of Chemical Technology and Biotechnology, Vol. 78, Núm. 4, pp. 384-391
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Compositional changes during the storage of red wines treated with pectolytic enzymes: Low molecular-weight phenols and flavan-3-ol derivative levels
Food Chemistry, Vol. 80, Núm. 2, pp. 205-214
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Development of melting temperature-based SYBR Green I polymerase chain reaction methods for multiplex genetically modified organism detection
Analytical Biochemistry, Vol. 323, Núm. 2, pp. 164-170
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Efecto de la aplicación de la microoxigenación durante la fermentación de vinos tintos
Tecnología del vino: tratamientos y equipos para viticultura y enología, Núm. 14, pp. 107-112
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Effect of corn oil and vitamin E on the oxidative status of adipose tissues and liver in rat
Food Chemistry, Vol. 81, Núm. 2, pp. 281-286
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Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage
Food Microbiology, Vol. 20, Núm. 3, pp. 275-284
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Kinetic behaviour and stability of Escherichia coli ATCC27257 alkaline phosphatase immobilised in soil humates
Journal of the Science of Food and Agriculture, Vol. 83, Núm. 3, pp. 232-239
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Organic matter removal in combined anaerobic-aerobic fixed-film bioreactors
Water Research, Vol. 37, Núm. 15, pp. 3561-3568
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Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage
Meat Science, Vol. 65, Núm. 2, pp. 893-898
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Real-time and conventional polymerase chain reaction systems based on the metallo-carboxypeptidase inhibitor gene for specific detection and quantification of potato and tomato in processed food
Journal of Food Protection, Vol. 66, Núm. 6, pp. 1063-1070
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Significance of Nonaromatic Organic Acids in Honey
Journal of Food Protection, Vol. 66, Núm. 12, pp. 2371-2376
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Solubility of three hydroxycinnamic acids in supercritical carbon dioxide
Journal of Supercritical Fluids, Vol. 27, Núm. 3, pp. 239-245
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Un método de identificación de Salmonella spp. basado en la técnica PCR a tiempo real
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 347, pp. 51-58