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Ítems en la colección (ordenados por Fecha de envío en orden Descendente): 1 a 20 de 348
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DerechosFecha Public.TítuloAutor(es)
openAccess2015Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additivesAltamirano Fortoul, Rossana; Hernández Muñoz, Pilar; Hernando, I; Rosell, Cristina M.
embargoedAccess2015Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cerealOliveira, L. C.; Rosell, Cristina M.; Steel, C. J.
closedAccess2015On the use of ball milling to develop poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-graphene nanocomposites (II) - Mechanical, barrier, and electrical propertiesAmbrosio-Martín, Jesús; Gorrasi, Giuliana; Lopez-Rubio, Amparo; Fabra, María J.; Mas, L. C.; López-Manchado, Miguel A.; Lagarón, José María
openAccess7-may-2015Políticas institucionales para el fomento del acceso abierto: tipología y buenas prácticasMelero, Remedios; Abadal, Ernest; Abad, Francisca; Villarroya, Anna
openAccess2007Cold response in Saccharomyces cerevisiae: New functions for old mechanismsAguilera, Jaime; Rández Gil, Francisca; Prieto Alamán, José Antonio
openAccess6-may-2015Acceso abierto a los datos de investigación, una vía hacia la colaboración científicaMelero, Remedios; Hernández-San-Miguel, Javier
openAccess2005Heterologous expression of type I antifreeze peptide GS-5 in baker's yeast increases freeze tolerance and provides enhanced gas production in frozen doughPanadero, Joaquín; Rández Gil, Francisca; Prieto Alamán, José Antonio
openAccess6-may-2015Una mirada sobre el acceso abierto en Iberoamérica: entrevista realizada a la Dra. Remedios MeleroFushimi, Marcela; González, Claudia; Pené, Mónica; Unzurrunzaga, Carolina
openAccess6-may-2015RELIEVE: veinte años inmersos en la cronología del acceso abierto a la cienciaMelero, Remedios
openAccess2006A downshift in temperature activates the high osmolarity glycerol (HOG) pathway, which determines freeze tolerance in Saccharomyces cerevisiaePanadero, Joaquín; Pallotti, Claudia; Rodríguez Vargas, Sonia; Rández Gil, Francisca; Prieto, José Antonio
openAccess2015Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity hybrids with improved fermentation performance and mannoprotein release capacityPérez Través, Laura; Lopes, Christian A.; González, Ramón; Barrio, Eladio; Querol, Amparo
openAccess2015Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursorsStribny, Jiri; Gamero, Amparo; Pérez Torrado, Roberto; Querol, Amparo
openAccess2015Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing timeMora, Leticia; Gallego, Marta; Aristoy, María Concepción; Fraser, Paul D.; Toldrá, Fidel
openAccess2015Sources of variability in the analysis of meat nutrient coenzyme Q10for food composition databasesReig, Milagro; Aristoy, María Concepción; Toldrá, Fidel
openAccess2015Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteinsGallego, Marta; Mora, Leticia; Aristoy, María Concepción; Toldrá, Fidel
openAccess2015Titin-derived peptides as processing time markers in dry-cured hamGallego, Marta; Mora, Leticia; Aristoy, María Concepción; Toldrá, Fidel
openAccess2014Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bullsBolumar, Tomás; Bindrich, U.; Toepfl, S.; Toldrá, Fidel; Heinz, V.
openAccess2014Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured hamGallego, Marta; Aristoy, María Concepción; Toldrá, Fidel
openAccess2014Bioactive peptides generated from meat industry by-productsMora, Leticia; Reig, Milagro; Toldrá, Fidel
openAccess2014Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fractionMora, Leticia; Escudero, Elizabeth; Fraser, Paul D.; Aristoy, María Concepción; Toldrá, Fidel
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