Enxeñaría química

2000

1. 'Quesucos de Liebana' cheese from cow's milk: Biochemical changes during ripening

   Food Chemistry, Vol. 70, Núm. 2, pp. 227-233

2. A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product

   Journal of Applied Microbiology, Vol. 89, Núm. 6, pp. 1018-1026

3. Application of the Danckwerts method in a bubble column effects of surfactants on mass transfer coefficient and interfacial area

   Chemical Engineering Journal, Vol. 78, Núm. 1, pp. 13-19

4. Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo

   Journal of Food Composition and Analysis, Vol. 13, Núm. 5, pp. 809-817

5. Caracterización de la fracción lipídica de tres variedades de embutidos crudo-curados comercializados en el mercado español: coppa, salchichón y salami

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 317, pp. 95-98

6. Composición química y componentes nitrogenados del queso tetilla

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 313, pp. 103-106

7. Conductivity of sodium bis(2-ethylhexyl)sulfosuccinate/isooctane/water microemulsions containing phase-transfer catalysts

   Journal of Chemical and Engineering Data, Vol. 45, Núm. 3, pp. 428-432

8. Control de calidad en la elaboración de quesos

   ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 8, pp. 17-23

9. Determination of interfacial areas in a bubble column by different chemical methods

   Industrial and Engineering Chemistry Research, Vol. 39, Núm. 7, pp. 2541-2547

10. Dimorphic behaviour of Debaryomyces hansenii grown on barley bran acid hydrolyzates

    Biotechnology Letters, Vol. 22, Núm. 7, pp. 605-610

11. Dynamic viscosities of the binary mixtures (methyl acetate or methanol + 2-methyl-2-butanol) and the ternary mixtures (methyl acetate + methanol + 2-propanol, or 2-butanol, or 2-methyl-2-butanol) at T = 298.15 K

    Journal of Chemical Thermodynamics, Vol. 32, Núm. 4, pp. 551-565

12. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzua-Ulloa cheese

    International Journal of Food Microbiology, Vol. 59, Núm. 1-2, pp. 37-46

13. Electrochemical impedance spectroscopy study of the corrosion process on coated galvanized steel in a salt spray fog chamber

    Corrosion, Vol. 56, Núm. 12, pp. 1220-1232

14. Ethanol production from xylose with the yeast Pichia stipitis and simultaneous product recovery by gas stripping using a gas-lift loop fermentor with attached side-arm (GLSA)

    Biotechnology and Bioengineering, Vol. 67, Núm. 3, pp. 336-343

15. Evaluation of extracts from Gevuina avellana hulls as antioxidants

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 9, pp. 3890-3897

16. Extracellular ligninolytic enzyme production by Phanerochaete chrysosporium in a new solid-state bioreactor

    Biotechnology Letters, Vol. 22, Núm. 18, pp. 1443-1447

17. Formic acid-peroxyformic acid pulping of Fagus sylvatica

    Journal of Wood Chemistry and Technology, Vol. 20, Núm. 4, pp. 395-413

18. Formic acid-peroxyformic acid pulping of aspen wood: An optimization study

    Holzforschung, Vol. 54, Núm. 5, pp. 544-552

19. In vivo decolourization of the polymeric dye Poly R-478 by corncob cultures of Phanerochaete chrysosporium

    Acta Biotechnologica, Vol. 20, Núm. 1, pp. 31-38

20. Injection of steam into the mashing process as alternative method for the temperature control and low-cost of production

    Journal of Food Engineering, Vol. 43, Núm. 4, pp. 193-196