Artigos (30) Publicacións nas que participase algún/ha investigador/a Ver datos de investigación referenciados.

no ano 1998 Eliminar o filtro
filter_list Tipo (agr.) Artigos Desde o ano 1998 Ata o ano 1998 Food Science

1998

  1. 3-Hydroxy-3', 4'-didehydro-β-ψ-caroten-4-one (HDCO) from Xanthophyllomyces dendrorhous (Phaffia rhodozyma) cultivated on xylose media

    Biotechnology Letters, Vol. 20, Núm. 2, pp. 181-182

  2. Aliphatic hydrocarbons in wolf tissue samples from Galiaia (N.W. Spain)

    Chemosphere, Vol. 36, Núm. 3, pp. 597-602

  3. Application and performance of the Meatspec for cheese analysis

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 53, Núm. 9, pp. 503-505

  4. Application and performance of the Meatspec for cheese analysis

    Milchwissenschaft, Vol. 53, Núm. 9, pp. 503-505

  5. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage

    Journal of Food Protection, Vol. 61, Núm. 5, pp. 608-615

  6. Colour changes during manufacture of Galician chorizo sausage

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 1, pp. 18-21

  7. Colour changes during manufacture of Galician chorizo sausage

    European Food Research and Technology, Vol. 207, Núm. 1, pp. 18-21

  8. Determination of Volatile Components in Fresh, Frozen, and Freeze-Dried Padrón-Type Peppers by Gas Chromatography-Mass Spectrometry Using Dynamic Headspace Sampling and Microwave Desorption

    Journal of Chromatographic Science, Vol. 36, Núm. 12, pp. 583-588

  9. Determination of aluminium and manganese in human scalp hair by electrothermal atomic absorption spectrometry using slurry sampling

    Talanta, Vol. 45, Núm. 6, pp. 1147-1154

  10. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    European Food Research and Technology, Vol. 206, Núm. 5, pp. 311-322

  11. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 206, Núm. 5, pp. 311-322

  12. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 5, pp. 311-322

  13. Effects of freeze-drying on the compositions of green beans and padrón peppers

    Deutsche Lebensmittel-Rundschau, Vol. 94, Núm. 3, pp. 89-91

  14. Enzymatic Determination of Citric Acid in Honey by Using Polyvinylpolypyrrolidone Clarification

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 1, pp. 141-144

  15. Enzymatic Determination of Galactose and Lactose in Honey

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 4, pp. 1381-1385

  16. Enzymatic determination of L-malic acid in honey

    Food Chemistry, Vol. 62, Núm. 4, pp. 503-508

  17. Indirect determination of cyclamate by an on-line continuous precipitation-dissolution flow system

    Talanta, Vol. 45, Núm. 6, pp. 1115-1122

  18. Mathematical model for Phaffia rhodozyma growth using peat hydrolysates as substrate

    Journal of the Science of Food and Agriculture, Vol. 76, Núm. 4, pp. 481-487

  19. Microfiltration and filtration using filter aids such as diatomaceous earth of cheese brine

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 53, Núm. 12, pp. 669-671

  20. Microfiltration and filtration using filter aids such as diatomaceous earth of cheese brine

    Milchwissenschaft, Vol. 53, Núm. 12, pp. 669-671