Enxeñaría química

2004

1. A laboratory experiment for measuring solid-liquid mass transfer parameters

   Journal of Chemical Education, Vol. 81, Núm. 10, pp. 1502-1504

2. Antioxidant activity of byproducts from the hydrolytic processing of selected lignocellulosic materials

   Trends in Food Science and Technology, Vol. 15, Núm. 3-4, pp. 191-200

3. Análisis de las películas pasivas generadas en aceros inoxidables implantados con cromo

   Revista de metalurgia, Vol. 40, Núm. 3, pp. 224-229

4. Assessment of the production of antioxidants from winemaking waste solids

   Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 18, pp. 5612-5620

5. Changes in viscoelastic properties during the ripening of Arzúa-Ulloa cheese. Effect of proteolysis

   Journal of Texture Studies, Vol. 35, Núm. 3, pp. 293-309

6. Characteristics of "Tetilla" pasteurized milk cheese manufactured with the addition of autochthonous cultures

   Food Microbiology, Vol. 21, Núm. 1, pp. 97-104

7. Comparison of rheological behavior of sweet and salad sauces

   International Journal of Food Properties, Vol. 7, Núm. 3, pp. 511-518

8. Continuous Decolourisation of a Leather Azo Dye by Trametes hirsuta

   Afinidad: Revista de química teórica y aplicada, Vol. 61, Núm. 514, pp. 460-463

9. Degradation or polymerisation of Phenol Red dye depending to the catalyst system used

   Process Biochemistry, Vol. 39, Núm. 11, pp. 1811-1815

10. Densities and excess molar properties of dimethyl carbonate with alkanes (C6 to C10) and VLE of dimethyl carbonate with alkanes (C9 to C10) at 101.3 kPa

    Journal of Chemical and Engineering Data, Vol. 49, Núm. 1, pp. 86-93

11. Density, viscosity, and speed of sound of dialkyl carbonates with cyclopentane and methyl cyclohexane at several temperatures

    Journal of Chemical and Engineering Data, Vol. 49, Núm. 5, pp. 1392-1399

12. Development of culture media containing spent yeast cells of Debaryomyces hansenii and corn steep liquor for lactic acid production with Lactobacillus rhamnosus

    International Journal of Food Microbiology, Vol. 97, Núm. 1, pp. 93-98

13. Different proportions of laccase isoenzymes produced by submerged cultures of Trametes versicolor grown on lignocellulosic wastes

    Biotechnology Letters, Vol. 26, Núm. 4, pp. 327-330

14. Dissolving pulp from TCF bleached Acetosolv beech pulp

    Journal of Chemical Technology and Biotechnology, Vol. 79, Núm. 10, pp. 1098-1104

15. Dynamic viscosities of 2-butanol with alkanes (C8, C 10, and C12) at several temperatures

    Journal of Chemical Thermodynamics, Vol. 36, Núm. 4, pp. 267-275

16. Dynamic viscosities of 2-pentanol with alkanes (octane, decane, and dodecane) at three temperatures T = (293.15, 298.15, and 303.15) K. New UNIFAC-VISCO interaction parameters

    Journal of Chemical and Engineering Data, Vol. 49, Núm. 5, pp. 1225-1230

17. Dynamic viscosities of diethyl carbonate with linear and secondary alcohols at several temperatures

    Journal of Chemical and Engineering Data, Vol. 49, Núm. 1, pp. 157-162

18. Dynamic viscosities, densities, and speed of sound and derived properties of the binary systems acetic acid with water, methanol, ethanol, ethyl acetate and methyl acetate at T = (293.15, 298.15, and 303.15) K at atmospheric pressure

    Journal of Chemical and Engineering Data, Vol. 49, Núm. 6, pp. 1590-1596

19. Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese

    Food Chemistry, Vol. 85, Núm. 3, pp. 389-398

20. Electrochemical decolourisation of structurally different dyes

    Chemosphere, Vol. 57, Núm. 3, pp. 233-239