Publications en collaboration avec des chercheurs de Instituto de Fermentaciones Industriales (12)

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

  2. Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose

    Journal of Dairy Research, Vol. 76, Núm. 3, pp. 317-325

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