Enxeñaría química

2005

1. Acceptability and pattern of feed intake in pigs fed sugarcane molasses type B mixed with graded levels of Gliricidia sepium forage

   Archivos Latinoamericanos de Producción Animal, Vol. 13, Núm. 3, pp. 81-86

2. Anti-oxidant activity of isolates from acid hydrolysates of Eucalyptus globulus wood

   Food Chemistry, Vol. 90, Núm. 4, pp. 503-511

3. Antioxidant activity of liquors from aqueous treatments of Pinus radiata wood

   Wood Science and Technology, Vol. 39, Núm. 2, pp. 129-139

4. Análisis estadistico de los registros de ruido electroquímico obtenidos en la corrosión del aluminio

   Revista de metalurgia, Vol. 41, Núm. 5, pp. 330-339

5. Application of solid-state fermentation to ligninolytic enzyme production

   Biochemical Engineering Journal, Vol. 22, Núm. 3, pp. 211-219

6. Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

   Food Chemistry, Vol. 92, Núm. 3, pp. 413-424

7. Chestnut shell and barley bran as potential substrates for laccase production by Coriolopsis rigida under solid-state conditions

   Journal of Food Engineering, Vol. 68, Núm. 3, pp. 315-319

8. Coconut flesh: A novel raw material for laccase production by Trametes hirsuta under solid-state conditions.: Application to Lissamine Green B decolourization

   Journal of Food Engineering, Vol. 71, Núm. 2, pp. 208-213

9. Combining Particle Filter and Population-based Metaheuristics for Visual Articulated Motion Tracking

   ELCVIA. Electronic letters on computer vision and image analysis, Vol. 5, Núm. 3, pp. 68-83

10. D-Lactic acid production from waste cardboard

    Journal of Chemical Technology and Biotechnology, Vol. 80, Núm. 1, pp. 76-84

11. Declourization of a leather acid dye by electrochemical treatment

    Afinidad: Revista de química teórica y aplicada, Vol. 62, Núm. 517, pp. 233-236

12. Decolourisation of textile indigo dye by DC electric current

    Engineering Geology, Vol. 77, Núm. 3-4 SPEC. ISS., pp. 253-261

13. Densities and viscosities of aqueous solutions of pyrrolidine and piperidine from (20 to 50)°C

    Journal of Chemical and Engineering Data, Vol. 50, Núm. 6, pp. 1829-1832

14. Dye decolorization by Trametes hirsuta immobilized into alginate beads

    World Journal of Microbiology and Biotechnology, Vol. 21, Núm. 4, pp. 405-409

15. Dynamic viscosities of KI or NH4I in methanol and NH 4I in ethanol at several temperatures and 0.1 MPa

    Journal of Chemical and Engineering Data, Vol. 50, Núm. 1, pp. 109-112

16. Dynamic viscosities of the binary systems cyclohexane and cyclopentane with acetone, butanone, or 2-pentanone at three temperatures T = (293.15, 298.15, and 303.15) K

    Journal of Chemical and Engineering Data, Vol. 50, Núm. 4, pp. 1462-1469

17. Effects of temperature and concentration on carboxymethylcellulose with sucrose rheology

    Journal of Food Engineering, Vol. 71, Núm. 4, pp. 419-424

18. Effects of the solvent to cellulose ratio on the heterogeneous synthesis of carboxymethylcellulose.

    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY

19. Estudio de la población de levaduras durante el proceso de elaboración del lacón crudo-curado

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 367, pp. 46-55

20. Estudio de las mermas en peso, y de los parámetros bioquímicos de estabilidad, durante la elaboración del lacón crudo-curado con y sin aditivos

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 367, pp. 56-65