Publicacións en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (14)

2009

  1. Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose

    Journal of Dairy Research, Vol. 76, Núm. 3, pp. 317-325

  2. Characterization of galactosyl derivatives obtained by transgalactosylation of lactose and different polyols using immobilized β-galactosidase from Aspergillus oryzae

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 23, pp. 11302-11307

  3. Fructo-oligosaccharide changes during the storage of dehydrated commercial garlic and onion samples

    International Journal of Food Science and Technology, Vol. 44, Núm. 5, pp. 947-952

  4. Gas chromatographic-mass spectrometric analysis of galactosyl derivatives obtained by the action of two different β-galactosidases

    Food Chemistry, Vol. 114, Núm. 3, pp. 1099-1105

2008

  1. Enzymatic synthesis and identification of two trisaccharides produced from lactulose by transgalactosylation

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 2, pp. 557-563

  2. Isomerization of lactose-derived oligosaccharides: A case study using sodium aluminate

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 22, pp. 10954-10959

  3. Optimization of conditions for galactooligosaccharide synthesis during lactose hydrolysis by β-galactosidase from Kluyveromyces lactis (Lactozym 3000 L HP G)

    Food Chemistry, Vol. 107, Núm. 1, pp. 258-264

  4. Study of galacto-oligosaccharide formation from lactose using Pectinex Ultra SP-L

    Journal of the Science of Food and Agriculture, Vol. 88, Núm. 6, pp. 954-961

  5. Study of galactooligosaccharide composition in commercial fermented milks

    Journal of Food Composition and Analysis, Vol. 21, Núm. 7, pp. 540-544

  6. Synthesis of galactooligosaccharides with prebiotic potential during hydrolysis of lactose by Lactozym 3000 L HP G

    Proceedings of the Nutrition Society

  7. Synthesis of oligosaccharides derived from lactulose and pectinex ultra SP-L

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 9, pp. 3328-3333

2005

  1. Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 23, pp. 9078-9082

2002

  1. Use of rectified grape juice in yogurt edulcoration

    Journal of Food Science, Vol. 67, Núm. 8, pp. 3140-3143

1999

  1. Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide

    Journal of the Science of Food and Agriculture, Vol. 79, Núm. 9, pp. 1208-1212