Publications en collaboration avec des chercheurs de Instituto de Fermentaciones Industriales (14)

2011

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

    Carbohydrate Polymers

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

2006

  1. Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses

    International Dairy Journal, Vol. 16, Núm. 12, pp. 1448-1453

2005

  1. Characterization of fresh cheeses by capillary electrophoresis

    Milchwissenschaft, Vol. 60, Núm. 3, pp. 278-282

  2. Identification of antioxidant and ACE-inhibitory peptides in fermented milk

    Journal of the Science of Food and Agriculture, Vol. 85, Núm. 6, pp. 1041-1048

2004

  1. Quantitative determination of α s2- and α s1-casein in goat's milk with different genotypes by capillary electrophoresis

    Journal of Chromatography A, Vol. 1054, Núm. 1-2, pp. 279-284

2003

  1. Analysing para-κ-casein and related peptides as indicators of milk proteolysis

    Milchwissenschaft, Vol. 58, Núm. 7-8, pp. 412-415

  2. Influence of proteolysis of milk on the whey protein to total protein ratio as determined by capillary electrophoresis

    Journal of Dairy Science, Vol. 86, Núm. 9, pp. 2813-2817

  3. Mass mapping analysis as a tool for the identification of genetic variants of bovine β-casein

    Journal of Chromatography A

2001

  1. Changes in flavour and volatile components during storage of whole and skimmed UHT milk

    Food Chemistry, Vol. 72, Núm. 1, pp. 51-58

  2. Improved method for the simultaneous determination of whey proteins, caseins and para-κ-casein in milk and dairy products by capillary electrophoresis

    Journal of Chromatography A, Vol. 915, Núm. 1-2, pp. 225-230

2000

  1. Application of capillary electrophoresis to the characterization of processed cheeses

    Journal of Dairy Research, Vol. 67, Núm. 1, pp. 91-100

  2. Comparison of three methods to determine the whey protein to total protein ratio in milk

    Journal of Dairy Science, Vol. 83, Núm. 12, pp. 2759-2765

  3. Determination of whey protein to total protein ratio in UHT milk using fourth derivative spectroscopy

    International Dairy Journal, Vol. 10, Núm. 3, pp. 191-197