Departamento
BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Publicaciones (53) Publicaciones en las que ha participado algún/a investigador/a
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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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)
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Biología y geología. 4.º ESO: [proyecto Ánfora]
San Fernando de Henares, Madrid : Oxford Educación, [2008]
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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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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
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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
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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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Ciencias de la naturaleza. 2.º ESO: [proyecto Ánfora, serie Ámbar]
San Fernando de Henares, Madrid : Oxford Educación, [2008]
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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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Comprehensive analysis and differentiated assessment of food safety control systems: a diagnostic instrument
Trends in Food Science and Technology
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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