Produción, Calidade e Tecnoloxía do Leite e Outros Alimentos
CTleite
Universidad Complutense de Madrid
Madrid, EspañaPublicacións en colaboración con investigadores/as de Universidad Complutense de Madrid (21)
2019
-
Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging
Food Packaging and Shelf Life, Vol. 22
2011
-
Neospora caninum seroprevalence in dairy and beef cattle from the northwest region of Spain, Galicia
Preventive Veterinary Medicine, Vol. 98, Núm. 2-3, pp. 128-132
1998
-
Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 5, pp. 311-322
-
Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth
European Food Research and Technology, Vol. 206, Núm. 5, pp. 311-322
-
Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 206, Núm. 5, pp. 311-322
1997
-
Proteolysis in dry fermented sausages: The effect of selected exogenous proteases
Meat Science, Vol. 46, Núm. 1, pp. 115-128
1996
-
Effect of the addition of papain on the dry fermented sausage proteolysis
Journal of the Science of Food and Agriculture, Vol. 71, Núm. 1, pp. 13-21
1995
-
Chemical and fatty acid composition of meat from Spanish wild rabbits and hares
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 200, Núm. 3, pp. 182-185
-
Determination of the principal sources of Listeria spp. contamination in poultry meat and a poultry processing plant
Journal of Food Protection, Vol. 58, Núm. 12, pp. 1320-1325
-
Dietary modification and hen strain dependence of egg yolk lipids
Food Research International, Vol. 28, Núm. 1, pp. 71-76
-
EFECTO DE LA CONGELACION/DESCONGELACION EN ACTIVIDADES ENZIMATICAS DE TEJIDO MUSCULAR DE PESCADO Y MARISCO
Anales de la Real Academia de Farmacia, Vol. 61, Núm. 3, pp. 411-420
-
Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 1. Microbial, physico-chemical and lipolytic changes
Meat Science, Vol. 40, Núm. 2, pp. 159-170
-
Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality
Meat Science, Vol. 40, Núm. 3, pp. 351-362
-
Sugar-beet pulp as an alternative ingredient of barley in rabbit diets and its effect on rabbit meat
Meat Science, Vol. 39, Núm. 1, pp. 113-121
1994
-
Effect of freezing on the β-hydroxyacyl-CoA-dehydrogenase (HADH) activity of fish meat
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 198, Núm. 6, pp. 465-468
-
Fatty acid composition of meat from rabbits fed diets with high levels of fat
Journal of Food Composition and Analysis, Vol. 7, Núm. 4, pp. 291-300
1993
-
Differentiation of unfrozen and frozen-thawed kuruma prawn (Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts
Food Chemistry, Vol. 48, Núm. 2, pp. 127-129
-
Effect of fat‐enriched diets on rabbit meat fatty acid composition
Journal of the Science of Food and Agriculture, Vol. 62, Núm. 1, pp. 83-88
-
Effect of the addition of pronase E on the proteolysis in dry fermented sausages
Meat Science, Vol. 34, Núm. 2, pp. 205-216
1992
-
Changes in water activity of selected solid culture media throughout incubation
Food Microbiology, Vol. 9, Núm. 1, pp. 77-82