MARÍA TERESA SOLAS ALADOS-rekin lankidetzan egindako argitalpenak (5)

2012

  1. Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories

    Food Research International, Vol. 48, Núm. 2, pp. 885-892

  2. Thermostability analyses of glucomannan gels. Concentration influence

    Food Hydrocolloids, Vol. 29, Núm. 1, pp. 85-92

2011

  1. Sugarcane glycoproteins may act as signals for the production of xanthan in the plant-associated bacterium Xanthomonas albilineans

    Plant Signaling and Behavior, Vol. 6, Núm. 8, pp. 1132-1139

2009

  1. Improvement of cold and thermally induced gelation of giant squid (Dosidicus gigas) surimi

    Journal of Aquatic Food Product Technology, Vol. 18, Núm. 4, pp. 312-330

2002

  1. Gluconacetobacter diazotrophicus, a sugar cane endosymbiont, produces a bacteriocin against Xanthomonas albilineans, a sugar cane pathogen

    Research in Microbiology, Vol. 153, Núm. 6, pp. 345-351