Farmacia y Ciencias de los Alimentos

1999

1. Aqueous humor dynamics in α-chymotrypsin-induced ocular hypertensive rabbits

   Journal of Ocular Pharmacology and Therapeutics, Vol. 15, Núm. 1, pp. 19-27

2. Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese

   International Journal of Food Microbiology, Vol. 49, Núm. 3, pp. 139-149

3. Changes in Free Fatty Acids during Ripening of Idiazabal Cheese Manufactured at Different Times of the Year

   Journal of Dairy Science, Vol. 82, Núm. 5, pp. 885-890

4. Club de atención farmacéutica: una realidad

   Farmacia profesional, Vol. 13, Núm. 2, pp. 41-44

5. Development of a preliminary sensory lexicon and standard references of ewes milk cheeses aided by multivariate statistical procedures

   Journal of Sensory Studies, Vol. 14, Núm. 2, pp. 161-179

6. Development of standardized sensory methodologies: Some applications to Protected Designation of Origin cheeses

   Sciences des Aliments, Vol. 19, Núm. 5, pp. 543-558

7. Effect of high-fat diet on lypolisis in isolated adipocytes from visceral and subcutaneous WAT

   European Journal of Nutrition, Vol. 38, Núm. 4, pp. 177-182

8. Effect of selected mould strains on lipolysis in dry fermented sausages

   European Food Research and Technology, Vol. 209, Núm. 5, pp. 360-365

9. Effects of dietary fat content on adiposity during energy restriction in genetically obese rats

   Reproduction Nutrition Development, Vol. 39, Núm. 2, pp. 189-199

10. Estudio sobre lo que americana y antibióticos en mieles de Argentina

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 306, pp. 101-104

11. Extractable components of the aerial parts of Salvia lavandulifolia and composition of the liquid smoke flavoring obtained from them

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 8, pp. 3016-3027

12. Formación de películas biológicas en la industria alimentaria.: Revisión

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 5, Núm. 1, pp. 25-30

13. GC/MS analysis of lignin monomers, dimers and trimers in liquid smoke flavourings

    Journal of the Science of Food and Agriculture, Vol. 79, Núm. 13, pp. 1889-1903

14. Influence of salt content on the triglyceride composition of Idiazabal cheese during ripening

    Lait, Vol. 79, Núm. 5, pp. 527-534

15. Influence of the moisture content on the composition of the liquid smoke produced in the pyrolysis process of Fagus sylvatica L. wood

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 10, pp. 4126-4136

16. Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

    Food Microbiology, Vol. 16, Núm. 3, pp. 237-247

17. La cromatografía líquida de alta eficacia en la separación de triglicéridos de grasas animales complejas

    Grasas y aceites, Vol. 50, Núm. 4, pp. 298-311

18. Lipid and glucose utilization in hypercholesterolemic rats fed a diet containing heated chickpea (Cicer aretinum L.): A potential functional food

    International Journal for Vitamin and Nutrition Research, Vol. 69, Núm. 6, pp. 403-411

19. Modifications induced by dietary lipid source in adipose tissue phospholipid fatty acids and their consequences in lipid mobilization

    British Journal of Nutrition, Vol. 82, Núm. 4, pp. 319-327

20. Predicción molecular de los triglicéridos de la grasa láctea de oveja por cromatografía líquida de alta eficacia en fase inversa

    Grasas y aceites, Vol. 50, Núm. 4, pp. 289-297