Departamento
BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Publikationen (40) Publikationen, an denen Forscher/innen teilgenommen haben
2008
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'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
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Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
Food Chemistry, Vol. 111, Núm. 4, pp. 957-964
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Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation
Food Chemistry, Vol. 111, Núm. 4, pp. 1004-1011
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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
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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
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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
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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
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Composition and antioxidant activity of Trigona carbonaria honey from Australia
Journal of Medicinal Food, Vol. 11, Núm. 4, pp. 789-794
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Contribution of anthocyanin fraction to the antioxidant properties of wine
Food and Chemical Toxicology, Vol. 46, Núm. 8, pp. 2815-2822
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Desalcoholización de vinos mediante columna de cono rotatorio: características del vino final
Enólogos, Núm. 51, pp. 58-62
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Destabilization-enhanced centrifugation of metalworking oil-in-water emulsions: Effect of demulsifying agents
Chemical Engineering and Technology, Vol. 31, Núm. 7, pp. 1007-1014
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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
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Effect of a hemodiafiltration session with on-line regeneration of the ultrafiltrate on oxidative stress
Blood Purification, Vol. 26, Núm. 6, pp. 505-510
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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
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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
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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
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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
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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
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Importance of temperature and anodic medium composition on microbial fuel cell (MFC) performance
Biotechnology Letters, Vol. 30, Núm. 7, pp. 1213-1218
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Isothermal vapor-liquid equilibria for different binary mixtures involved in the alcoholic distillation
Fluid Phase Equilibria, Vol. 267, Núm. 2, pp. 158-162