Enxeñaría química

2008

1. Antioxidant activity of fractions from acid hydrolysates of almond shells

   Journal of Food Process Engineering, Vol. 31, Núm. 6, pp. 817-832

2. Antioxidant activity of liquors from steam explosion of Olea europea wood

   Wood Science and Technology, Vol. 42, Núm. 7, pp. 579-592

3. Aprovechamiento energético e integrado por fraccionamiento de biomasa lignocelulósica forestal y agroindustrial

   Boletín Informativo CIDEU, Núm. 5, pp. 7-19

4. Assessment on the fermentability of xylooligosaccharides from rice husks by probiotic bacteria

   Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 16, pp. 7482-7487

5. Azeotrope-breaking using [BMIM] [MeSO4] ionic liquid in an extraction column

   Separation and Purification Technology, Vol. 62, Núm. 3, pp. 733-738

6. Binary mixtures containing OMIM PF6: Density, speed of sound, refractive index and LLE with hexane, heptane and 2-propanol at several temperatures

   Physics and Chemistry of Liquids, Vol. 46, Núm. 2, pp. 162-174

7. Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk

   Australian Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 68-76

8. Biochemical changes during the ripening of homemade 'San Simón da Costa' raw milk cheese

   International Journal of Dairy Technology, Vol. 61, Núm. 1, pp. 80-89

9. Biochemical characteristics of "sobrasada" (a Spanish pork sausage): effect of the type of manufacture (homemade or industrial)

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 396, pp. 83-90

10. Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives

    Food Control, Vol. 19, Núm. 12, pp. 1148-1158

11. Biogenic amine content in relation to physico-chemical parameters and microbial counts in two kinds of Spanish traditional sausages

    Archiv fur Lebensmittelhygiene, Vol. 59, Núm. 2, pp. 70-75

12. Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (-1.5 °C)

    LWT - Food Science and Technology, Vol. 41, Núm. 9, pp. 1726-1732

13. Characterization of lactic acid bacteria isolated from raw cows' milk cheeses currently produced in Galicia (NW Spain)

    LWT - Food Science and Technology, Vol. 41, Núm. 8, pp. 1452-1458

14. Characterization of slate processing fines according to parameters of relevance for mine spoil reclamation

    Applied Clay Science, Vol. 41, Núm. 3-4, pp. 172-180

15. Charcoal adsorption of phenolic compounds present in distilled grape pomace

    Journal of Food Engineering, Vol. 84, Núm. 1, pp. 156-163

16. Combined treatment of PAHs contaminated soils using the sequence extraction with surfactant-electrochemical degradation

    Chemosphere, Vol. 70, Núm. 8, pp. 1438-1444

17. Comparative study of the efficiency of synthetic and natural mediators in laccase-assisted bleaching of eucalyptus kraft pulp

    Bioresource Technology, Vol. 99, Núm. 17, pp. 7959-7965

18. Continuous removal of carbon dioxide by absorption employing a bubble column

    Chemical Engineering Journal, Vol. 137, Núm. 2, pp. 251-256

19. Coproduction of oligosaccharides and glucose from corncobs by hydrothermal processing and enzymatic hydrolysis

    Industrial and Engineering Chemistry Research, Vol. 47, Núm. 4, pp. 1336-1345

20. Density and viscosity experimental data of the ternary mixtures 1-propanol or 2-propanol + water + 1-ethyl-3-methylimidazolium ethylsulfate. Correlation and prediction of physical properties of the ternary systems

    Journal of Chemical and Engineering Data, Vol. 53, Núm. 3, pp. 881-887