Publicacións (64) Publicacións nas que participase algún/ha investigador/a

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. Characterisation of the electrochemical behaviour of cerium implanted stainless steels

    Electrochimica Acta

  11. Comparative study between galvanised steel and three duplex systems

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

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

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

  13. 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

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

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

  15. 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

  16. Conservación de los alimentos

    Elaboración de conservas vegetales: libro resumen de las ponencias presentadas en el Curso de Formación "Elaboración de Conservas Vegetales", realizado en Sahagún (León), del 19 de junio al 14 de julio de 2000

  17. 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

  18. 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

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

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

  20. 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