Publicacions

[field_participants] ([field_ano_publicacio])
Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Immobilization of thermostable β-galactosidase on epoxy support and its use for lactose hydrolysis and galactooligosaccharides biosynthesis
World Journal of Microbiology and Biotechnology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Stability of sample configurations from projective mapping: How many consumers are necessary?
Food Quality and Preference [field_volum_revista]
[field_participants] ([field_ano_publicacio])
On the use of different hydrocolloids as electrospun adhesive interlayers to enhance the barrier properties of polyhydroxyalkanoates of interest in fully renewable food packaging concepts
Food Hydrocolloids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Antimicrobial beeswax coated polylactide films with silver control release capacity
International Journal of Food Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
LWT - Food Science and Tecnology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks
Food Hydrocolloids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation
LWT - Food Science and Tecnology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham
Food Research International [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Glutathione-enriched baker's yeast: Production, bioaccessibility and intestinal transport assays
Journal of Applied Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
Food Analytical Methods [field_volum_revista]
[field_participants] ([field_ano_publicacio])
The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions
Applied and Environmental Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Antihypertensive mechanism of lactoferrin-derived peptides: Angiotensin receptor blocking effect
Journal of Agricultural and Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Volunteer stratification is more relevant than technological treatment in orange juice flavanone bioavailability
Journal of Agricultural and Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages
Meat Science [field_volum_revista]