Liburu kapituluak (24) Ikertzaileren baten partaidetza izan duten argitalpenak

2017

  1. Aditivos antioxidantes

    Aditivos alimentarios (Dextra), pp. 163-186

  2. Aditivos conservantes

    Aditivos alimentarios (Dextra), pp. 143-162

  3. Aditivos edulcorantes

    Aditivos alimentarios (Dextra), pp. 291-314

  4. Applications of recovered compounds in food products

    HANDBOOK OF COFFEE PROCESSING BY-PRODUCTS: SUSTAINABLE APPLICATIONS (ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD), pp. 171-194

  5. Apropiación social de la ciencia en España

    Percepción Social de la Ciencia y la Tecnología en España 2016 (Fundación Española para la Ciencia y la Tecnología, FECYT), pp. 19-49

  6. Aspectos normativos y legislativos de los aditivos alimentarios de la Unión Europea

    Aditivos alimentarios (Dextra), pp. 59-84

  7. Detection of food allergens by Taqman real-time PCR methodology

    Methods in Molecular Biology (Humana Press Inc.), pp. 95-108

  8. Detection of food allergens by phage-displayed produced antibodies

    Methods in Molecular Biology (Humana Press Inc.), pp. 109-128

  9. Evaluation of the antioxidant capacity of food samples: A chemical examination of the oxygen radical absorbance capacity assay

    Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications (wiley), pp. 39-55

  10. Functionality of Soybean Compounds in the Oxidative Stress-Related Disorders

    Gastrointestinal Tissue: Oxidative Stress and Dietary Antioxidants (Elsevier Inc.), pp. 339-353

  11. Health-related functional value of dairy proteins and peptides

    Proteins in Food Processing, Second Edition (Elsevier), pp. 523-568

  12. Infectious Mastitis During Lactation: A Mammary Dysbiosis Model

    Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria (Elsevier Inc.), pp. 401-428

  13. Introducción a los aditivos alimentarios y coadyuvantes tecnológicos

    Aditivos alimentarios (Dextra), pp. 13-30

  14. La Trufa sp

    Comunicaciones científicas de las IV Jornadas “Agrodiversidad, Cultura y Salud” (ALIMNOVA UCM)

  15. La percepción del riesgo de mercurio en el pescado

    El riesgo tecnológico (Los Libros de la Catarata), pp. 60-79

  16. Nutrients and Bioactive Compounds in Wild Fruits Through Different Continents

    WILD PLANTS, MUSHROOMS AND NUTS: FUNCTIONAL FOOD PROPERTIES AND APPLICATIONS (JOHN WILEY & SONS LTD), pp. 263-314

  17. Recent advances in the detection of allergens in foods

    Methods in Molecular Biology (Humana Press Inc.), pp. 263-295

  18. Regulación internacional del uso de los aditivos alimentarios

    Aditivos alimentarios (Dextra), pp. 85-108

  19. Riesgo en el uso de aditivos alimentarios. Implicaciones nutricionales y aspectos relacionados con la salud

    Aditivos alimentarios (Dextra), pp. 31-58

  20. Spore-forming bacteria in dairy products

    Microbiological Opportunities and Challenges in the Dairy Industry (wiley), pp. 12-36