Agricultura, alimentación y sanidad animal
Disciplina temática
Instituto de Fermentaciones Industriales
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (10)
2010
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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
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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
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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
1997
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In vitro enzymic oxidation of apple phenols
Journal of Food Science and Technology, Vol. 34, Núm. 4, pp. 296-302
1995
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Interpretation of Color Variables during the Aging of Red Wines: Relationship with Families of Phenolic Compounds
Journal of Agricultural and Food Chemistry, Vol. 43, Núm. 3, pp. 557-561
1992
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Relationship between anthocyanins and sugars during the ripening of grape berries
Food Chemistry, Vol. 43, Núm. 3, pp. 193-197
1991
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Application of principal component analysis to ripening indices for wine grapes
Journal of Food Composition and Analysis, Vol. 4, Núm. 3, pp. 245-255
1990
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Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods
Journal of Food Composition and Analysis, Vol. 3, Núm. 1, pp. 54-66
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Evolution of anthocyanins during maturation of tempranillo grape variety (Vitis vinifera) using polynomial regression models
Journal of the Science of Food and Agriculture, Vol. 51, Núm. 3, pp. 337-343