Instituto de Fermentaciones Industriales -ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2010

  1. Improved methodology for the characterisation of transgenic Bt-11 maize cultivars using RP-HPLC profiles of albumin, globulin, prolamin, and glutelin protein fractions and chemometric analysis

    Food Chemistry, Vol. 120, Núm. 4, pp. 1229-1237

2009

  1. Ultrarapid quantitation of maize proteins by perfusion and monolithic reversed-phase high-performance liquid chromatography

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 8, pp. 3014-3021

2008

  1. Estimation of the percentage of transgenic Bt maize in maize flour mixtures using perfusion and monolithic reversed-phase high-performance liquid chromatography and chemometric tools

    Food Chemistry, Vol. 111, Núm. 2, pp. 483-489

2007

  1. Characterization of protein fractions from Bt-transgenic and non-transgenic maize varieties using perfusion and monolithic RP-HPLC. Maize differentiation by multivariate analysis

    Journal of Agricultural and Food Chemistry

2000

  1. Behavior of monosaccharides, phenolic compounds, and color of red wines aged in used oak barrels and in the bottle

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 10, pp. 4613-4618

  2. Red wine aging in oak barrels: Evolution of the monosaccharides content

    Food Chemistry, Vol. 71, Núm. 2, pp. 189-193