Publicaciones (40) Publicaciones en las que ha participado algún/a investigador/a

2008

  1. 'Best before period once opened' for honey samples from oceanic climates on the basis of their acidity types

    International Journal of Food Science and Technology, Vol. 43, Núm. 11, pp. 1929-1934

  2. Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

    Food Chemistry, Vol. 111, Núm. 4, pp. 957-964

  3. Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation

    Food Chemistry, Vol. 111, Núm. 4, pp. 1004-1011

  4. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage

    Food Microbiology, Vol. 25, Núm. 1, pp. 154-161

  5. Calidad industrial del trigo y la harina: técnicas de control estadístico de procesos y software

    Alimentación, equipos y tecnología, Año 27, Núm. 238, pp. 32-35

  6. Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

    European Food Research and Technology, Vol. 226, Núm. 6, pp. 1485-1493

  7. Cleaning and other control and validation strategies to prevent allergen cross-contact in food-processing operations

    Journal of Food Protection, Vol. 71, Núm. 2, pp. 445-458

  8. Composition and antioxidant activity of Trigona carbonaria honey from Australia

    Journal of Medicinal Food, Vol. 11, Núm. 4, pp. 789-794

  9. Contribution of anthocyanin fraction to the antioxidant properties of wine

    Food and Chemical Toxicology, Vol. 46, Núm. 8, pp. 2815-2822

  10. Desalcoholización de vinos mediante columna de cono rotatorio: características del vino final

    Enólogos, Núm. 51, pp. 58-62

  11. Destabilization-enhanced centrifugation of metalworking oil-in-water emulsions: Effect of demulsifying agents

    Chemical Engineering and Technology, Vol. 31, Núm. 7, pp. 1007-1014

  12. Effect of a diet supplemented with α-tocopherol and β-carotene on ATP and antioxidant levels after hepatic ischemia-reperfusion

    Journal of Clinical Biochemistry and Nutrition, Vol. 43, Núm. 1, pp. 13-18

  13. Effect of a hemodiafiltration session with on-line regeneration of the ultrafiltrate on oxidative stress

    Blood Purification, Vol. 26, Núm. 6, pp. 505-510

  14. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

    Meat Science, Vol. 80, Núm. 4, pp. 1182-1187

  15. Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments

    International Journal of Food Microbiology, Vol. 123, Núm. 1-2, pp. 67-73

  16. Evolution of hydroxymethylfurfural content of honeys from different climates: Influence of induced granulation

    International Journal of Food Sciences and Nutrition, Vol. 59, Núm. 1, pp. 88-94

  17. Implicación de los compuestos fenólicos de bajo peso molecular en el potencial antioxidante de vinos tintos españoles

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 391, pp. 88-90

  18. Importance of chip selection and elaboration process on the aromatic composition of finished wines

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 13, pp. 5102-5111

  19. Importance of temperature and anodic medium composition on microbial fuel cell (MFC) performance

    Biotechnology Letters, Vol. 30, Núm. 7, pp. 1213-1218

  20. Isothermal vapor-liquid equilibria for different binary mixtures involved in the alcoholic distillation

    Fluid Phase Equilibria, Vol. 267, Núm. 2, pp. 158-162