Publicaciones (30) Publicaciones en las que ha participado algún/a investigador/a

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. Contaminación ambiental de bodegas y alteración de los vinos

    1ª Jornada técnica sobre clorofenoles y cloroanisoles

  6. 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

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

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

  8. 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

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

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

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

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

  11. 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

  12. 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

  13. 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

  14. 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

  15. Incidencia en los vinos por contaminación con cloroanisoles

    1ª Jornada técnica sobre clorofenoles y cloroanisoles

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

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

  17. 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

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

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

  19. 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

  20. 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