Química analítica e alimentaria

2010

1. 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

2. Chemical reactivity of arendiazonium ions: Follow me by electrochemistry

   ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY

3. Composición volátil de los vinos de Dona Branca

   Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010

4. Design of a procedure for obtaining a protein concentrate prepared from tuna cooking water

   6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010

5. Determination of the IC50 of bioactive peptides from delactosed whey by mathematical modeling

   6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010

6. Estudio de la aptitud enológica de tres clones de verdejo para la elaboración de vinos base de espumosos

   Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010

7. Key technologies in semi-physical periscope scene simulation system

   Proceedings - 2010 International Forum on Information Technology and Applications, IFITA 2010

8. Physicochemical parameters, biologically active polyphenols and sensory analyses of "vinhos verdes" wines from North of Portugal

   Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010