Avances en Ciencia y Biotecnología Alimentarias (UBU)
Programa de doctorado
![Foto de Avances en Ciencia y Biotecnología Alimentarias (UBU)](/img/uploaded/7E28828C9958767012659A2C7EF07049.png)
![Foto de Universidad de Zaragoza](/img/noimage_org.png)
Universidad de Zaragoza
Zaragoza, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Zaragoza (33)
2024
-
Phenolic Composition, Antiradical, Antimicrobial, and Anti-Inflammatory Activities of Propolis Extracts from North East Spain
Journal of Medicinal Food, Vol. 27, Núm. 6, pp. 563-574
2023
-
New insights into the pathogenesis and transmission of Brucella pinnipedialis: systemic infection in two bottlenose dolphins (Tursiops truncatus)
Microbiology Spectrum, Vol. 11, Núm. 6
2022
-
Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS
Journal of Fungi, Vol. 8, Núm. 9
2015
-
Pienso enriquecido con lino y ácido linoleico conjugado para obtener carne de ternera con grasa más saludable
MG Mundo ganadero, Año 26, Núm. 265, pp. 10-16
2014
-
Relative importance of cues underlying Spanish consumers' beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids
Food Quality and Preference, Vol. 33, pp. 74-85
2013
2000
-
Concentration of bovine immunoglobulins throughout lactation and effect of sample preparation on their determination
Milchwissenschaft, Vol. 55, Núm. 11, pp. 613-617
1999
-
Textural assessment of clenbuterol treatment in beef
Meat Science, Vol. 51, Núm. 4, pp. 297-303
1997
-
Degradation of actin by cathepsins in beef fibers stored at 20C
Journal of Muscle Foods, Vol. 8, Núm. 2, pp. 137-146
-
Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef
Meat Science, Vol. 45, Núm. 2, pp. 201-207
-
Kinetic and thermodynamic parameters for heat denaturation of bovine milk IgG, IgA and IgM
Journal of Food Science, Vol. 62, Núm. 5, pp. 1034-1038
1996
-
Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage
Food Chemistry, Vol. 57, Núm. 3, pp. 429-433
1995
-
Uptake and passage of β-lactoglobulin palmitic acid and retinol across the Caco-2 monolayer
BBA - Biomembranes, Vol. 1236, Núm. 1, pp. 149-154
1993
-
Effect of retinol and fatty acid binding by bovine β-lactoglobulin on its resistance to trypsin digestion
International Dairy Journal, Vol. 3, Núm. 7, pp. 589-597
-
Rapid chilling of light lamb carcasses results in meat as tender as that obtained using conventional conditioning practices
Sciences des aliments, Vol. 13, Núm. 1, pp. 89-96
-
Rapid immunoenzymatic method for detecting adulteration in ewe's milk
Food Control, Vol. 4, Núm. 2, pp. 101-104
-
Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 196, Núm. 4, pp. 339-342
1992
-
Effect of β-lactoglobulin on the activity of pregastric lipase. A possible role for this protein in ruminant milk
Biochimica et Biophysica Acta (BBA)/Lipids and Lipid Metabolism, Vol. 1123, Núm. 2, pp. 151-155
-
Kinetic Parameters for Denaturation of Bovine Milk Lactoferrin
Journal of Food Science, Vol. 57, Núm. 4, pp. 873-879
-
POSTMORTEM SHORTENING OF LAMB LONGISSIMUS OXIDATIVE AND GLYCOLYTIC FIBERS
Journal of Muscle Foods, Vol. 3, Núm. 3, pp. 253-260