Publicaciones (53) 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. Application of topology preserving ensembles for sensory assessment in the food industry

    Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)

  6. Biología y geología. 4.º ESO: [proyecto Ánfora]

    San Fernando de Henares, Madrid : Oxford Educación, [2008]

  7. 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

  8. Caracterización sensorial de vinos de diferentes denominaciones de origen envejecidos en barricas de rebollo ("quercus pyrenaica" willd.) procedente de Salamanca: comparación con roble francés y americano

    Trabajos presentados con motivo del VI Foro Mundial del Vino: [recurso electrónico]. La Rioja, 2008

  9. Características físico-químicas y perfil aromático de la cebolla horcal en comparación con otras variedades de cebolla

    Avances en maduración y post-recolección de frutas y hortalizas (Acribia), pp. 261-269

  10. 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

  11. Ciencias de la naturaleza. 2.º ESO: [proyecto Ánfora, serie Ámbar]

    San Fernando de Henares, Madrid : Oxford Educación, [2008]

  12. 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

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

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

  14. Comprehensive analysis and differentiated assessment of food safety control systems: a diagnostic instrument

    Trends in Food Science and Technology

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

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

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

    Enólogos, Núm. 51, pp. 58-62

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

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

  18. 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

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

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

  20. 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