Departamento
Enxeñaría química
Artigos (32) Publicacións nas que participase algún/ha investigador/a
1996
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Analysis of kinetic data in the enzymatic hydrolysis of delignified wood
Journal of Wood Chemistry and Technology, Vol. 16, Núm. 1, pp. 61-78
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Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)
Food Chemistry, Vol. 55, Núm. 3, pp. 225-230
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Charcoal adsorption of wood hydrolysates for improving their fermentability: Influence of the operational conditions
Bioresource Technology, Vol. 57, Núm. 2, pp. 179-185
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Citric acid production by immobilized Aspergillus niger in a fluidized bed reactor
Biotechnology Techniques, Vol. 10, Núm. 1, pp. 53-58
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Citric acid production in submerged and solid state culture of aspergillus niger
Bioprocess Engineering, Vol. 15, Núm. 1, pp. 31-33
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Control of pellet morphology of filamentous fungi in fluidized bed bioreactors by means of a pulsing flow. Application to Aspergillus niger and Phanerochaete chrysosporium
Enzyme and Microbial Technology, Vol. 19, Núm. 4, pp. 261-266
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Correlación de datos en la hidrólisis enzimática: modelos basados en la predicción de conversores
Ingeniería química, Núm. 323, pp. 203-208
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Densities and refractive indices for acetone + methanol + 1-propanol at 298.15 K
Journal of Chemical and Engineering Data, Vol. 41, Núm. 2, pp. 218-221
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Density and viscosity of aqueous solutions of sodium dithionite, sodium hydroxide, sodium dithionite + sucrose, and sodium dithionite + sodium hydroxide + sucrose from 25 °C to 40 ̊C
Journal of Chemical and Engineering Data, Vol. 41, Núm. 2, pp. 244-248
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Development of a generalized phenomenological model describing the kinetics of the enzymatic hydrolysis of NaOH-treated pine wood
Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology, Vol. 56, Núm. 3, pp. 289-299
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Effects of various Micrococcus strains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 203, Núm. 6, pp. 546-552
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Effects of various Micrococcus strains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese
European Food Research and Technology, Vol. 203, Núm. 6, pp. 546-552
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El ácido láctico en la industria alimentaria: Aplicaciones y tecnologías de producción
Alimentación, equipos y tecnología, Año 15, Núm. 1, pp. 91-100
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Electrochemical behaviour of zinc-rich epoxy paints in 3% NaCl solution
Electrochimica Acta, Vol. 41, Núm. 15, pp. 2405-2415
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Ethanol extraction of polyphenols in an immersion extractor. Effect of pulsing flow
JAOCS, Journal of the American Oil Chemists' Society, Vol. 73, Núm. 9, pp. 1121-1125
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Kinetic and economic considerations on the HCl-catalysed acetic acid processing of pine wood
Holz als Roh - und Werkstoff, Vol. 54, Núm. 2, pp. 119-125
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Knowledge based control applied to fixed bed pulsed bioreactors
Bioprocess Engineering, Vol. 14, Núm. 3, pp. 113-118
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Lactic acid bacteria isolated from Arzua cows' milk cheese
International Dairy Journal, Vol. 6, Núm. 1, pp. 65-78
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Lactic acid from wood
Process Biochemistry, Vol. 31, Núm. 3, pp. 271-280
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Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain)
International Journal of Food Microbiology, Vol. 33, Núm. 2-3, pp. 307-313