Publicacións (71) Publicacións nas que participase algún/ha investigador/a

2002

  1. A 45-kDa acetylcholinesterase protoxin of Aeromonas hydrophila: Purification and immunogenicity in fish

    FEMS Microbiology Letters, Vol. 211, Núm. 1, pp. 23-27

  2. Allelopathy: from molecules to ecosystems

    Science Publishers

  3. Amino acid catabolism and generation of volatiles by lactic acid bacteria

    Journal of Dairy Science, Vol. 85, Núm. 10, pp. 2462-2470

  4. Application of high-pressure treatment in the mashing of white malt in the elaboration process of beer

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 3, pp. 258-262

  5. Aqueous extraction and membrane isolation of protein from defatted Gevuina avellana

    Journal of Food Science, Vol. 67, Núm. 2, pp. 688-696

  6. Atmospheric Pb deposition in Spain during the last 4600 years recorded by two ombrotrophic peat bogs and implications for the use of peat as archive

    Science of the Total Environment, Vol. 292, Núm. 1-2, pp. 33-44

  7. Attenuation of groundwater contamination caused by cattle slurry: A plot-scale experimental study

    Bioresource Technology, Vol. 84, Núm. 2, pp. 105-111

  8. Autohydrolysis of corncob: Study of non-isothermal operation for xylooligosaccharide production

    Journal of Food Engineering, Vol. 52, Núm. 3, pp. 211-218

  9. Bioclimatic indices as a tool in pollen forecasting

    International Journal of Biometeorology, Vol. 46, Núm. 4, pp. 171-175

  10. Calidad sensorial en relación con las características bioquímicas del lacón crudo-curado comercializado en Galicia: propuestas de mejora

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 338, pp. 31-38

  11. Changes in the Enterobacteriaceae populations throughout manufacturing and ripening of Valdeteja cheese

    Milchwissenschaft, Vol. 57, Núm. 9-10, pp. 522-525

  12. Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening

    LWT - Food Science and Technology, Vol. 35, Núm. 3, pp. 222-232

  13. Characterisation of protein concentrates from pressed cakes of Guevina avellana (Chilean hazelnut)

    Food Chemistry, Vol. 78, Núm. 2, pp. 179-186

  14. Chloride, sodium, potassium and faecal bacteria levels in surface runoff and subsurface percolates from grassland plots amended with cattle slurry

    Bioresource Technology, Vol. 82, Núm. 3, pp. 261-271

  15. Comparative physiological effects of three allelochemicals and two herbicides on Dactylis glomerata

    Acta Physiologiae Plantarum, Vol. 24, Núm. 4, pp. 385-392

  16. Comparison of solid-phase extraction and solid-phase microextraction for carbofuran in water analyzed by high-performance liquid chromatography-photodiode-array detection

    Journal of Chromatography A

  17. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese

    Letters in Applied Microbiology, Vol. 34, Núm. 2, pp. 134-138

  18. Compositional and physico-chemical modifications during the manufacture and ripening of León raw cow's milk cheese

    Journal of Food Composition and Analysis, Vol. 15, Núm. 6, pp. 725-735

  19. Conservación de los alimentos

    Elaboración de conservas vegetales: libro resumen de las ponencias presentadas en el Curso de Formación "Elaboración de Conservas Vegetales", realizado en Sahagún (León), del 19 de junio al 14 de julio de 2000

  20. Control of nutritional labels in beverages with added vitamins: Screening of β-carotene and ascorbic acid contents

    Food Chemistry, Vol. 79, Núm. 2, pp. 141-144