ANA MARIA
TORRADO AGRASAR
TITULAR DE UNIVERSIDADE - TEMPO COMPLETO
NELSON
PEREZ GUERRA
CATEDRATICO/A UNIVERSIDADE - TEMPO COMPLETO
Publicacións nas que colabora con NELSON PEREZ GUERRA (21)
2024
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Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate
Macromol, Vol. 4, Núm. 2, pp. 437-447
2022
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Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough
Gels, Vol. 8, Núm. 11
2019
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Interaction between calcium and casein hydrolysates: Stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes
International Dairy Journal, Vol. 88, pp. 25-33
2018
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Resultados cualitativos y cuantitativos en los 6 primeros años de impartición de la asignatura de Bioquímica en el Grado de Ciencia y Tecnología de los Alimentos
Investigación y práctica en la educación superior (Educación), pp. 547-552
2015
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Major volatile composition of four distilled alcoholic beverages obtained from fruits of the forest
Chemical Engineering Transactions, Vol. 44, pp. 253-258
2013
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Recovery and biotechnological production of high- value-added products from fruit and vegetable residues
Engineering Aspects of Food Biotechnology (CRC Press), pp. 328-356
2011
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Modelling the enzymatic activity of two lipases isoenzymes commonly used in the food industry
CyTA: Journal of food, Vol. 9, Núm. 4, pp. 307-313
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Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates
Food Research International, Vol. 44, Núm. 5, pp. 1419-1426
2010
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Characterization of volatile compounds present in the two spirits obtained by distillation of fermented black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.)
6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010
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Estudio de la aptitud fermentativa en estado sólido del madroño para la obtención de aguardiente
Soberanía alimentaria e agricultura ecolóxica: Propostas de acción (Universidade de Vigo), pp. 1007-1012
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Modelling the biphasic growth and product formation by Enterococcus faecium CECT 410 in realkalized fed-batch fermentations in whey
Journal of Biomedicine and Biotechnology, Vol. 2010
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Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (morus nigra l.) and black currant (Ribes nigrum L.)
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 4, pp. 2529-2535
2008
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Use of amylolytic enzymes in brewing
Beer in Health and Disease Prevention (Elsevier), pp. 113-126
2007
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Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures
Journal of Food Engineering, Vol. 82, Núm. 2, pp. 103-113
2006
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Enzymatic inhibition and thermal inactivation in the hydrolysis of chestnut purée with an amylases mixture
Enzyme and Microbial Technology, Vol. 39, Núm. 2, pp. 252-258
2005
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Antimicrobial activity of nisin adsorbed to surfaces commonly used in the food industry
Journal of Food Protection, Vol. 68, Núm. 5, pp. 1012-1019
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Development of a bioactive packaging cellophane using Nisaplin® as biopreservative agent
Letters in Applied Microbiology, Vol. 40, Núm. 2, pp. 106-110
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Fed-batch pediocin production by Pediococcus acidilactici NRRL B-5627 on whey
Biotechnology and Applied Biochemistry, Vol. 42, Núm. 1, pp. 17-23
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Modelling the fed-batch production of pediocin using mussel processing wastes
Process Biochemistry, Vol. 40, Núm. 3-4, pp. 1071-1083
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Optimization of solid-state enzymatic hydrolysis of chestnut using mixtures of α-amylase and glucoamylase
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 4, pp. 989-995