Publicacións (38)

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2015

  1. A Comparison of the ISO and AACC Methods for Determining the Activity of Trypsin Inhibitors in Soybean Meal

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 92, Núm. 10, pp. 1391-1397

  2. Antimicrobial activity, antibiotic resistance and the safety of lactic acid bacteria in raw milk valtellina casera cheese

    Journal of Food Safety, Vol. 35, Núm. 2, pp. 193-205

  3. Antioxidant white grape seed phenolics: Pressurized liquid extracts from different varieties

    Antioxidants, Vol. 4, Núm. 4, pp. 737-749

  4. Application of an activated carbon-based support for magnetic solid phase extraction followed by spectrophotometric determination of tartrazine in commercial beverages

    International Journal of Analytical Chemistry, Vol. 2015

  5. Artificial sweeteners in beverages by ultra performance liquid chromatography with photodiode array and liquid chromatography tandem mass spectrometry

    Food Control, Vol. 47, pp. 43-52

  6. Assessment of tetracyclines residues and tetracycline resistant bacteria in conventional and organic baby foods

    Foods, Vol. 4, Núm. 3, pp. 306-317

  7. Associations between Mycobacterium paratuberculosis sero-status, milk quality parameters, and reproduction in dairy cows

    Berliner und Münchener tierärztliche Wochenschrift, Vol. 128, Núm. 9-10, pp. 370-375

  8. Bioavailability of Selenium and Selenium Compounds in Foodstuff by in Vitro Testing

    Food and Nutritional Components in Focus (Royal Society of Chemistry), pp. 197-220

  9. Bioavailability of Selenium and Selenium Compounds in Foodstuff by in Vivo Testing

    Food and Nutritional Components in Focus (Royal Society of Chemistry), pp. 173-196

  10. Comparison of Methods for Rapid Analysis of Quercetin

    Plant Foods for Human Nutrition, Vol. 70, Núm. 1, pp. 91-96

  11. Comparison of Methods for the Study of Ellagic Acid in Pomegranate Juice Beverages

    Food Analytical Methods, Vol. 8, Núm. 9, pp. 2286-2293

  12. Development of a low fat fresh pork sausage based on chitosan with health claims: Impact on the quality, functionality and shelf-life

    Food and Function, Vol. 6, Núm. 8, pp. 2768-2778

  13. Development of a novel molecularly imprinted stir-bar for isolation of aflatoxins

    19TH INTERNATIONAL ELECTRONIC CONFERENCE ON SYNTHETIC ORGANIC CHEMISTRY

  14. Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage

    Food and Bioprocess Technology, Vol. 8, Núm. 10, pp. 2159-2170

  15. Effect of the refining process on Moringa oleifera seed oil quality

    Food Chemistry, Vol. 187, pp. 53-57

  16. Egg and egg-derived foods: Effects on human health and use as functional foods

    Nutrients, Vol. 7, Núm. 1, pp. 706-729

  17. Genetic discrimination of foodborne pathogenic and spoilage Bacillus spp. based on three housekeeping genes

    Food Microbiology, Vol. 46, pp. 288-298

  18. Heterogenous Lignocellulosic Composites as Bio-Based Adsorbents for Wastewater Dye Removal: A Kinetic Comparison

    Water, Air, and Soil Pollution, Vol. 226, Núm. 5

  19. Identification of single nucleotide polymorphisms (SNPs) in the 16S rRNA gene of foodborne Bacillus spp

    Food Microbiology, Vol. 46, pp. 239-245

  20. Inhibitory Effect of the Hybrid Bacteriocin Ent35-MccV on the Growth of Escherichia coli and Listeria monocytogenes in Model and Food Systems

    Food and Bioprocess Technology, Vol. 8, Núm. 5, pp. 1063-1075