Enxeñaría química

2002

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

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

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

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

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

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

4. Automatic implementation of thermodynamic models for reliable parameter estimation using computer algebra

   Computers and Chemical Engineering, Vol. 26, Núm. 10, pp. 1473-1479

5. Bioconversion of posthydrolysed autohydrolysis liquors: An alternative for xylitol production from corn cobs

   Enzyme and Microbial Technology, Vol. 31, Núm. 4, pp. 431-438

6. 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

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

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

8. 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

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

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

10. Comparative study between galvanised steel and three duplex systems

    Corrosion Science, Vol. 44, Núm. 3, pp. 481-500

11. Comparison between the protease production ability of ligninolytic fungi cultivated in solid state media

    Process Biochemistry, Vol. 37, Núm. 9, pp. 1017-1023

12. 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

13. Comportamiento electroquímico de un acero inoxidable AISI 430 implantado con cerio

    Revista de metalurgia, Vol. 38, Núm. 5, pp. 315-325

14. 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

15. Cross-inhibition among wild strains of Lactococcus lactis isolated from the same ecological niche

    Journal of Food Protection, Vol. 65, Núm. 1, pp. 205-210

16. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese

    Journal of Dairy Science, Vol. 85, Núm. 12, pp. 3164-3172

17. Enzymatic processing of crude xylooligomer solutions obtained by autohydrolysis of Eucalyptus wood

    Food Biotechnology, Vol. 16, Núm. 2, pp. 91-105

18. Evaluation of the spiral plating method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese

    Journal of Food Protection, Vol. 65, Núm. 2, pp. 339-344

19. Fraccionamiento químico de zuros de maiz en medio acuoso

    Afinidad: Revista de química teórica y aplicada, Vol. 59, Núm. 500, pp. 357-363

20. Hydrolytic processing of rice husks in aqueous media: A kinetic assessment

    Collection of Czechoslovak Chemical Communications, Vol. 67, Núm. 4, pp. 509-530