Publicaciones en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (11)

2010

  1. A preliminary study of the epidemiological factors related to honey bee colony loss in Spain

    Environmental Microbiology Reports, Vol. 2, Núm. 2, pp. 243-250

  2. Acute and repeated dose (4 weeks) oral toxicity studies of two antihypertensive peptides, RYLGY and AYFYPEL, that correspond to fragments (90-94) and (143-149) from αs1-casein

    Food and Chemical Toxicology, Vol. 48, Núm. 7, pp. 1836-1845

  3. Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria

    Research in Microbiology, Vol. 161, Núm. 5, pp. 372-382

2009

  1. Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient

    Meat Science, Vol. 83, Núm. 1, pp. 45-49

2008

  1. Dry fermented sausages enriched with lycopene from tomato peel

    Meat Science, Vol. 80, Núm. 2, pp. 167-172

1992

  1. Flavour of heated milks. A review

    International Dairy Journal, Vol. 2, Núm. 2, pp. 69-81

  2. Volatile compounds of dry hams from Iberian pigs

    Meat Science, Vol. 31, Núm. 3, pp. 267-277

1990

  1. Multivariate statistical methods applied to the differentiation of rum brands

    Journal of the Science of Food and Agriculture, Vol. 51, Núm. 4, pp. 555-560

1989

  1. Application of the statistical multivariate analysis to the differentiation of whiskies of different brands

    Food Chemistry, Vol. 31, Núm. 1, pp. 73-81

1988

  1. Application of several statistical classification techniques to the differentiation of whisky brands

    Journal of the Science of Food and Agriculture, Vol. 45, Núm. 4, pp. 347-358

1986

  1. Application of linear discriminant analysis to different proteolysis parameters for assessing the ripening of Manchego cheese

    Food Chemistry, Vol. 19, Núm. 3, pp. 225-234