Publicacións (8) Publicacións nas que participase algún/ha investigador/a Ver datos de investigación referenciados.

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filter_list Desde o ano 1992 Ata o ano 1992 Food Science

1992

  1. Aging of Honey

    Journal of Agricultural and Food Chemistry, Vol. 40, Núm. 1, pp. 134-138

  2. COMPARISON OF 2 HPLC METHODS FOR THE DETERMINATION OF ASCORBIC-ACID IN CARICA-PENTAGONA

    SCIENCES DES ALIMENTS

  3. Characterization of killer-resistant strains of Saccharomyces cerevisiae isolated from spontaneous fermentations

    FEMS Microbiology Letters, Vol. 97, Núm. 1-2, pp. 13-17

  4. Determination of vitamin c and organic acids in various fruits by hplc

    Journal of Chromatographic Science, Vol. 30, Núm. 11, pp. 433-437

  5. Differentiation between fermenting and spoilage yeasts in wine by total free fatty acid analysis

    Journal of the Science of Food and Agriculture, Vol. 59, Núm. 3, pp. 351-357

  6. Influence of the curing of the killer phenotype in Saccharomyces cerevisiae wine strains on their fermentative behaviour

    World Journal of Microbiology & Biotechnology, Vol. 8, Núm. 2, pp. 147-150

  7. Kinetics of the Hydrolysis of Bisphenol F Diglycidyl Ether in Water-Based Food Simulants. Comparison with Bisphenol A Diglycidyl Ether

    Journal of Agricultural and Food Chemistry, Vol. 40, Núm. 5, pp. 868-872

  8. Physical and analytical characteristics of the kiwano

    Journal of Food Composition and Analysis, Vol. 5, Núm. 4, pp. 319-322