Instituto Tecnológico Agrario de Castilla y León-ko ikertzaileekin lankidetzan egindako argitalpenak (398)

2025

  1. High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

    Food Hydrocolloids, Vol. 159

2024

  1. Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis

    American Journal of Enology and Viticulture, Vol. 75, Núm. 1

  2. Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools

    Foods, Vol. 13, Núm. 12

  3. Capítulo 12. Efecto en el vino del oxígeno recibido en el embotellado

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 223-235

  4. Chemo-sensory profile of white wines: importance of grape variety and aging technique

    European Food Research and Technology, Vol. 250, Núm. 7, pp. 1949-1958

  5. Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

    Foods, Vol. 13, Núm. 3

  6. Comparative Bioaccesibility Study of Cereal-Based Nutraceutical Ingredients Using INFOGEST Static, Semi-Dynamic and Dynamic In Vitro Gastrointestinal Digestion

    Antioxidants, Vol. 13, Núm. 10

  7. Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

    Beverages, Vol. 10, Núm. 1

  8. Essential oils of lavandin (Lavandula x intermedia Emeric ex Loisel.) of Spain: A case study on clones ´Grosso´ and ´Super´

    Journal of Applied Research on Medicinal and Aromatic Plants, Vol. 41

  9. Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure

    Foods, Vol. 13, Núm. 6

  10. Exploring the influence of density-dependence and weather on the spatial and temporal variation in common vole (Microtus arvalis) abundance in Castilla y León, NW Spain

    Pest Management Science, Vol. 80, Núm. 11, pp. 5527-5536

  11. From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

    Plants, Vol. 13, Núm. 4

  12. Production of Volatile Fatty Acids from Cheese Whey and Their Recovery Using Gas-Permeable Membranes

    Recycling, Vol. 9, Núm. 4

  13. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

    Foods, Vol. 13, Núm. 1

  14. The quality of meat in milk fed lambs is affected by the ewe diet: A review

    Meat Science, Vol. 207

2023

  1. "Streptococcus Gallolyticus", una bacteria emergente comensal del intestino que cursa con diarrea y meningitis en ovino: caso clínico

    Ganadería, Núm. 145, pp. 40-44

  2. Aflatoxina M1 en leche de oveja: tasa de transferencia a partir de AFB1

    Ganadería, Núm. 146, pp. 50-53

  3. Antimicrobial Susceptibility and Resistance Mechanisms in Mannheimia haemolytica Isolates from Sheep at Slaughter

    Animals, Vol. 13, Núm. 12

  4. Antioxidant, Immunostimulatory, and Anticancer Properties of Hydrolyzed Wheat Bran Mediated through Macrophages Stimulation

    International Journal of Molecular Sciences, Vol. 24, Núm. 8

  5. Calidad seminal e incidencia de tricomonosis y campilobacteriosis en sementales de vacuno de carne de Castilla y León

    ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA ), Vol. 119, Núm. 1, pp. 54-61