Departamento de Química Analítica, Nutrición e Bromatoloxía

2004

1. Application in Restructured Fish Products of Transglutaminase Obtained by Strepto verticillum ladakanaum in Media Made from Hydrolysates of Sorghum Straw

   Journal of Food Science, Vol. 69, Núm. 1

2. Blending Procedure for the Cytosolic Preparation of Mussel Samples for AAS Determination of Cd, Cr, Cu, Pb, and Zn Bound to Low Molecular Weight Compounds

   Atomic Spectroscopy, Vol. 25, Núm. 1, pp. 37-43

3. Characteristics of "Tetilla" pasteurized milk cheese manufactured with the addition of autochthonous cultures

   Food Microbiology, Vol. 21, Núm. 1, pp. 97-104

4. Chemometric characterisation of Basque and French ciders according to their polyphenolic profiles

   Analytical and Bioanalytical Chemistry, Vol. 379, Núm. 3, pp. 464-475

5. Correlation between moisture and water activity of honeys harvested in different years

   Journal of Food Science, Vol. 69, Núm. 5

6. Determination of aliphatic hydrocarbons in the alga Himanthalia elongata

   Ecotoxicology and Environmental Safety, Vol. 57, Núm. 2, pp. 226-230

7. Determination of the uronic acid composition of seaweed dietary fibre by HPLC

   Biomedical Chromatography, Vol. 18, Núm. 2, pp. 90-97

8. Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage

   European Journal of Lipid Science and Technology, Vol. 106, Núm. 12, pp. 844-850

9. Effects of newer slurry ice systems on the quality of aquatic food products: A comparative review versus flake-ice chilling methods

   Trends in Food Science and Technology, Vol. 15, Núm. 12, pp. 575-582

10. Enzymolysis approach to compare Cu availability from human milk and infant formulas

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 15, pp. 4887-4892

11. Fumaric acid as a possible discriminant parameter of geographical origin of honey samples

    Deutsche Lebensmittel-Rundschau, Vol. 100, Núm. 12, pp. 502-505

12. Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products

    Food Hydrocolloids, Vol. 18, Núm. 4, pp. 601-610

13. In-vitro anti-inflammatory effect of Eucalyptus globulus and Thymus vulgaris: Nitric oxide inhibition in J77RA.1 murine macrophages

    Journal of Pharmacy and Pharmacology, Vol. 56, Núm. 2, pp. 257-263

14. Production of Transglutaminase by Streptoverticillium ladakanum NRRL-3191 Grown on Media Made from Hydrolysates of Sorghum Straw

    Food Technology and Biotechnology, Vol. 42, Núm. 1, pp. 1-4

15. Production of transglutaminase by Streptoverticillium ladakanum NRRL-3191 using glycerol as carbon source

    Food Technology and Biotechnology, Vol. 42, Núm. 2, pp. 75-81

16. Shelf life extension of Atlantic pomfret (Brama brama) fillets by packaging under a vacuum-skin system

    European Food Research and Technology, Vol. 218, Núm. 4, pp. 313-317

17. Shelf life extension of beef retail cuts subjected to an advanced vacuum skin packaging system

    European Food Research and Technology, Vol. 218, Núm. 2, pp. 118-122

18. Technological classification of Basque cider apple cultivars according to their polyphenolic profiles by pattern recognition analysis

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 26, pp. 8006-8016