Departamento
Enxeñaría química
Publicacións (43) Publicacións nas que participase algún/ha investigador/a
2000
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'Quesucos de Liebana' cheese from cow's milk: Biochemical changes during ripening
Food Chemistry, Vol. 70, Núm. 2, pp. 227-233
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A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product
Journal of Applied Microbiology, Vol. 89, Núm. 6, pp. 1018-1026
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Application of the Danckwerts method in a bubble column effects of surfactants on mass transfer coefficient and interfacial area
Chemical Engineering Journal, Vol. 78, Núm. 1, pp. 13-19
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Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo
Journal of Food Composition and Analysis, Vol. 13, Núm. 5, pp. 809-817
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Caracterización de la fracción lipídica de tres variedades de embutidos crudo-curados comercializados en el mercado español: coppa, salchichón y salami
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 317, pp. 95-98
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Characterization and complementation of a Pichia stipitis mutant unable to grow on D-xylose or L-arabinose
Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology
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Composición química y componentes nitrogenados del queso tetilla
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 313, pp. 103-106
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Conductivity of sodium bis(2-ethylhexyl)sulfosuccinate/isooctane/water microemulsions containing phase-transfer catalysts
Journal of Chemical and Engineering Data, Vol. 45, Núm. 3, pp. 428-432
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Control de calidad en la elaboración de quesos
ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 8, pp. 17-23
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Determination of interfacial areas in a bubble column by different chemical methods
Industrial and Engineering Chemistry Research, Vol. 39, Núm. 7, pp. 2541-2547
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Dimorphic behaviour of Debaryomyces hansenii grown on barley bran acid hydrolyzates
Biotechnology Letters, Vol. 22, Núm. 7, pp. 605-610
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Dynamic viscosities of the binary mixtures (methyl acetate or methanol + 2-methyl-2-butanol) and the ternary mixtures (methyl acetate + methanol + 2-propanol, or 2-butanol, or 2-methyl-2-butanol) at T = 298.15 K
Journal of Chemical Thermodynamics, Vol. 32, Núm. 4, pp. 551-565
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Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzua-Ulloa cheese
International Journal of Food Microbiology, Vol. 59, Núm. 1-2, pp. 37-46
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Electrochemical impedance spectroscopy study of the corrosion process on coated galvanized steel in a salt spray fog chamber
Corrosion, Vol. 56, Núm. 12, pp. 1220-1232
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Ethanol production from xylose with the yeast Pichia stipitis and simultaneous product recovery by gas stripping using a gas-lift loop fermentor with attached side-arm (GLSA)
Biotechnology and Bioengineering, Vol. 67, Núm. 3, pp. 336-343
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Evaluation of extracts from Gevuina avellana hulls as antioxidants
Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 9, pp. 3890-3897
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Extracellular ligninolytic enzyme production by Phanerochaete chrysosporium in a new solid-state bioreactor
Biotechnology Letters, Vol. 22, Núm. 18, pp. 1443-1447
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Formic acid-peroxyformic acid pulping of Fagus sylvatica
Journal of Wood Chemistry and Technology, Vol. 20, Núm. 4, pp. 395-413
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Formic acid-peroxyformic acid pulping of aspen wood: An optimization study
Holzforschung, Vol. 54, Núm. 5, pp. 544-552
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In vivo decolourization of the polymeric dye Poly R-478 by corncob cultures of Phanerochaete chrysosporium
Acta Biotechnologica, Vol. 20, Núm. 1, pp. 31-38