Artikuluak (32) Ikertzaileren baten partaidetza izan duten argitalpenak

1996

  1. Analysis of kinetic data in the enzymatic hydrolysis of delignified wood

    Journal of Wood Chemistry and Technology, Vol. 16, Núm. 1, pp. 61-78

  2. Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

    Food Chemistry, Vol. 55, Núm. 3, pp. 225-230

  3. Charcoal adsorption of wood hydrolysates for improving their fermentability: Influence of the operational conditions

    Bioresource Technology, Vol. 57, Núm. 2, pp. 179-185

  4. Citric acid production by immobilized Aspergillus niger in a fluidized bed reactor

    Biotechnology Techniques, Vol. 10, Núm. 1, pp. 53-58

  5. Citric acid production in submerged and solid state culture of aspergillus niger

    Bioprocess Engineering, Vol. 15, Núm. 1, pp. 31-33

  6. Control of pellet morphology of filamentous fungi in fluidized bed bioreactors by means of a pulsing flow. Application to Aspergillus niger and Phanerochaete chrysosporium

    Enzyme and Microbial Technology, Vol. 19, Núm. 4, pp. 261-266

  7. Correlación de datos en la hidrólisis enzimática: modelos basados en la predicción de conversores

    Ingeniería química, Núm. 323, pp. 203-208

  8. Densities and refractive indices for acetone + methanol + 1-propanol at 298.15 K

    Journal of Chemical and Engineering Data, Vol. 41, Núm. 2, pp. 218-221

  9. Density and viscosity of aqueous solutions of sodium dithionite, sodium hydroxide, sodium dithionite + sucrose, and sodium dithionite + sodium hydroxide + sucrose from 25 °C to 40 ̊C

    Journal of Chemical and Engineering Data, Vol. 41, Núm. 2, pp. 244-248

  10. Development of a generalized phenomenological model describing the kinetics of the enzymatic hydrolysis of NaOH-treated pine wood

    Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology, Vol. 56, Núm. 3, pp. 289-299

  11. Effects of various Micrococcus strains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese

    European Food Research and Technology, Vol. 203, Núm. 6, pp. 546-552

  12. Effects of various Micrococcus strains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 203, Núm. 6, pp. 546-552

  13. El ácido láctico en la industria alimentaria: Aplicaciones y tecnologías de producción

    Alimentación, equipos y tecnología, Año 15, Núm. 1, pp. 91-100

  14. Electrochemical behaviour of zinc-rich epoxy paints in 3% NaCl solution

    Electrochimica Acta, Vol. 41, Núm. 15, pp. 2405-2415

  15. Ethanol extraction of polyphenols in an immersion extractor. Effect of pulsing flow

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 73, Núm. 9, pp. 1121-1125

  16. Kinetic and economic considerations on the HCl-catalysed acetic acid processing of pine wood

    Holz als Roh - und Werkstoff, Vol. 54, Núm. 2, pp. 119-125

  17. Knowledge based control applied to fixed bed pulsed bioreactors

    Bioprocess Engineering, Vol. 14, Núm. 3, pp. 113-118

  18. Lactic acid bacteria isolated from Arzua cows' milk cheese

    International Dairy Journal, Vol. 6, Núm. 1, pp. 65-78

  19. Lactic acid from wood

    Process Biochemistry, Vol. 31, Núm. 3, pp. 271-280

  20. Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain)

    International Journal of Food Microbiology, Vol. 33, Núm. 2-3, pp. 307-313