Publicaciones (27) Publicaciones en las que ha participado algún/a investigador/a

1997

  1. Aproximación a un diseño de sistema de gestión y control de calidad aplicable a una planta procesadora de patatas fritas

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 279, pp. 79-86

  2. Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces

    Meat Science, Vol. 45, Núm. 4, pp. 419-425

  3. Characterization of edible oils and lard by fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 74, Núm. 10, pp. 1281-1286

  4. Characterization of the components of a salty smoke flavouring preparation

    Food Chemistry, Vol. 58, Núm. 1-2, pp. 97-102

  5. Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain

    Plant Foods for Human Nutrition, Vol. 51, Núm. 4, pp. 331-341

  6. Determination of free fatty acids in cheese: Comparison of two analytical methods

    Journal of Dairy Research, Vol. 64, Núm. 3, pp. 445-452

  7. Determination of salbutamol enantiomers by high-performance capillary electrophoresis and its application to dissolution assays

    Journal of Pharmaceutical and Biomedical Analysis, Vol. 16, Núm. 2, pp. 357-366

  8. Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes

    Meat Science, Vol. 46, Núm. 3, pp. 277-284

  9. Edelfosina, apoptosis y antiportador Na+/H+: Mecanismos de induccion e implicaciones

    Oncologia

  10. Efectos del envasado al vacío sobre la maduración del queso Idiazábal

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 287, pp. 57-59

  11. Estudio de la fracción lipídica durante la maduración del queso idiazábal: influencia de los procesos tecnológicos del tiempo de permanencia en salmuera y ahumado

    Servicio Central de Publicaciones = Argitalpen Zerbitzu Nagusia

  12. Fatty acid profiles in subcutaneous and mesenteric adipose tissues from Zucker rats after energy restriction. Influence of dietary fat

    Journal of Physiology and Biochemistry, Vol. 53, Núm. 3, pp. 317-326

  13. Food as a source of polycyclic aromatic carcinogens

    Reviews on Environmental Health, Vol. 12, Núm. 3, pp. 133-146

  14. Influence of formulation variables on the in-vitro release of albumin from biodegradable microparticulate systems

    Journal of Microencapsulation, Vol. 14, Núm. 3, pp. 349-356

  15. Influence of pH on the salbutamol enantiomers release

    Proceedings of the Controlled Release Society

  16. Influence of partial hepatectomy in rats on the activity of hepatic microsomal enzymatic systems

    European Journal of Drug Metabolism and Pharmacokinetics, Vol. 22, Núm. 1, pp. 15-23

  17. Influence of route of administration and dosage form in the pharmacokinetic and bioavailability of salbutamol

    European Journal of Drug Metabolism and Pharmacokinetics, Vol. 22, Núm. 2, pp. 145-150

  18. Infrared spectroscopy in the study of edible oils and fats

    Journal of the Science of Food and Agriculture, Vol. 75, Núm. 1, pp. 1-11

  19. Lactic acid bacteria: Hydrophobicity and strength of attachment to meat surfaces

    Letters in Applied Microbiology, Vol. 24, Núm. 1, pp. 14-18

  20. Leches bajas en lactosa: Utilidad dietético-sanitaria e indicaciones

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 285, pp. 51-59