Departamento
Farmacia y Ciencias de los Alimentos
Publicaciones (30) Publicaciones en las que ha participado algún/a investigador/a
1999
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Aqueous humor dynamics in α-chymotrypsin-induced ocular hypertensive rabbits
Journal of Ocular Pharmacology and Therapeutics, Vol. 15, Núm. 1, pp. 19-27
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Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese
International Journal of Food Microbiology, Vol. 49, Núm. 3, pp. 139-149
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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
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Club de atención farmacéutica: una realidad
Farmacia profesional, Vol. 13, Núm. 2, pp. 41-44
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Contaminación ambiental de bodegas y alteración de los vinos
1ª Jornada técnica sobre clorofenoles y cloroanisoles
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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
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Development of standardized sensory methodologies: Some applications to Protected Designation of Origin cheeses
Sciences des Aliments, Vol. 19, Núm. 5, pp. 543-558
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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
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Effect of selected mould strains on lipolysis in dry fermented sausages
European Food Research and Technology, Vol. 209, Núm. 5, pp. 360-365
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Effects of dietary fat content on adiposity during energy restriction in genetically obese rats
Reproduction Nutrition Development, Vol. 39, Núm. 2, pp. 189-199
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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
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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
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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
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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
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Incidencia en los vinos por contaminación con cloroanisoles
1ª Jornada técnica sobre clorofenoles y cloroanisoles
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Influence of salt content on the triglyceride composition of Idiazabal cheese during ripening
Lait, Vol. 79, Núm. 5, pp. 527-534
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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
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Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese
Food Microbiology, Vol. 16, Núm. 3, pp. 237-247
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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
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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