MARÍA ÁNGELES BEATRIZ MIRALLES BURAGLIA-rekin lankidetzan egindako argitalpenak (8)

2017

  1. Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties

    LWT - Food Science and Technology, Vol. 75, pp. 440-446

2014

  1. Role of physicochemical properties of chitin and chitosan on their functionality

    Current Chemical Biology, Vol. 8, Núm. 1, pp. 27-42

2013

  1. Influence of the physico-chemical characteristics of chito-oligosaccharides (COS) on antioxidant activity

    Carbohydrate Polymers, Vol. 97, Núm. 2, pp. 776-782

2011

  1. Antibacterial activity of products of depolymerization of chitosans with lysozyme and chitosanase against Campylobacter jejuni

    Carbohydrate Polymers

  2. Suitability of a colorimetric method for the selective determination of chitosan in dietary supplements

    Food Chemistry, Vol. 126, Núm. 4, pp. 1836-1839

2009

  1. Functional characterization of chitin and chitosan

    Current Chemical Biology, Vol. 3, Núm. 2, pp. 203-230

2007

  1. The occurrence of a Maillard-type protein-polysaccharide reaction between β-lactoglobulin and chitosan

    Food Chemistry, Vol. 100, Núm. 3, pp. 1071-1075

2005

  1. N-Deacetylation and depolymerization reactions of chitin/chitosan: Influence of the source of chitin

    Carbohydrate Polymers, Vol. 62, Núm. 4, pp. 316-320