Publicacións en colaboración con investigadores/as de Universidad de Burgos (29)

2019

  1. Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market

    Food Chemistry, Vol. 270, pp. 214-222

2013

  1. Nonaromatic organic acids of honeys

    Pot-Honey: A Legacy of Stingless Bees (Springer New York), pp. 447-458

2012

  1. Cloning and characterization of the beer foaming gene CFG1 from Saccharomyces pastorianus

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 43, pp. 10796-10807

2009

  1. Evolution of monosaccharides of honey over 3 years: Influence of induced granulation

    International Journal of Food Science and Technology, Vol. 44, Núm. 3, pp. 623-628

2008

  1. 'Best before period once opened' for honey samples from oceanic climates on the basis of their acidity types

    International Journal of Food Science and Technology, Vol. 43, Núm. 11, pp. 1929-1934

  2. Evolution of hydroxymethylfurfural content of honeys from different climates: Influence of induced granulation

    International Journal of Food Sciences and Nutrition, Vol. 59, Núm. 1, pp. 88-94

2007

  1. Evolution of acidity of honeys from continental climates: Influence of induced granulation

    Food Chemistry, Vol. 100, Núm. 4, pp. 1728-1733

2006

  1. Analytical methods for the determination of organic acids in honey

    Critical Reviews in Analytical Chemistry, Vol. 36, Núm. 1, pp. 3-11

  2. Capillary zone electrophoresis method for the determination of inorganic anions and formic acid in honey

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 25, pp. 9292-9296

  3. Evolution of acid phosphatase activity of honeys from different climates

    Food Chemistry, Vol. 97, Núm. 4, pp. 750-755

  4. Rapid determination of nonaromatic organic acids in honey by capillary zone electrophoresis with direct ultraviolet detection

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 5, pp. 1541-1550

2005

  1. Evolution of acid phosphatase activity during the storage of honey

    Deutsche Lebensmittel-Rundschau, Vol. 101, Núm. 1, pp. 9-15

  2. Evolution of catalase activity during the storage of honey

    Deutsche Lebensmittel-Rundschau, Vol. 101, Núm. 2, pp. 62-65

2004

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

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

2003

  1. Significance of Nonaromatic Organic Acids in Honey

    Journal of Food Protection, Vol. 66, Núm. 12, pp. 2371-2376

2002

  1. Rapid determination of minority organic acids in honey by high-performance liquid chromatography

    Journal of Chromatography A, Vol. 955, Núm. 2, pp. 207-214

2001

  1. Correlation between Proline Content of Honeys and Botanical Origin

    Deutsche Lebensmittel-Rundschau, Vol. 97, Núm. 5, pp. 171-175

  2. Evolution of invertase activity in honey over two years

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 1, pp. 416-422

2000

  1. Calculation of different citric acid forms in honey and their relationships with the honey pH

    Deutsche Lebensmittel-Rundschau, Vol. 96, Núm. 5, pp. 177-180

1998

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

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