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Results 1-27 of 27 (Search time: 0.277 seconds).
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RightsPreviewIssue DateTitleAuthor(s)Type
1closedAccessaccesoRestringido.pdf.jpg1996Protein changes in stored ultra-high-temperature-treated milks studied by capillary electrophoresis and high-performance liquid chromatographyRecio, Isidra  ; Frutos, Mercedes de; Olano, Agustín  ; Ramos, Mercedesartículo
2openAccess1999A proteolytic effect of Oenococcus oeni on the nitrogenous macromolecular fraction of red wineManca de Nadra, M. C.; Farias, M. E.; Moreno-Arribas, M. Victoria  ; Pueyo, E. ; Polo, María Carmenartículo
3openAccess1998Changes in the amino acid composition of the different nitrogenous fractions during the aging of wine with yeastsMoreno-Arribas, M. Victoria  ; Pueyo, E. ; Polo, María Carmen; Martín-Álvarez, Pedro J. artículo
4openAccess1997Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling winesLuguera, C.; Moreno-Arribas, M. Victoria  ; Pueyo, E. ; Polo, María Carmenartículo
5openAccess1996Peptides in musts and wines. Changes during the manufacture of cavas (Sparkling wines)Moreno-Arribas, M. Victoria  ; Pueyo, E. ; Polo, María Carmenartículo
6closedAccess1998Fractionation and partial characterization of protein fractions present at different stages of the production of sparkling winesLuguera, C.; Moreno-Arribas, M. Victoria  ; Pueyo, E. ; Bartolomé, Begoña  ; Polo, María Carmenartículo
7openAccessNucl. Acids Res.-1997-Gonzalez-3955-6.pdf.jpg1997A Rapid Method for Chromatin Structure Analysis in the Filamentous Fungus Aspergillus NidulansGonzález García, Ramón  ; Scazzocchio, Claudioartículo
8closedAccessaccesoRestringido.pdf.jpg1992Effect of storage temperature on lactulose and 5-hydroxymethylfurfural in UHT milkJiménez Pérez, Salvio ; Corzo, Nieves  ; Morales, F. J.  ; Delgado, T.; Olano, Agustín  artículo
9closedAccessaccesoRestringido.pdf.jpg1998Selective extraction of polychlorinated biphenyls from dairy products using steam distillation-solvent extraction at normal pressureRamos, Lourdes  ; Tabera, Javier; Hérnandez, Luis M.; González, María Joséartículo
10closedAccessaccesoRestringido.pdf.jpg1995Manufacture of cheese made from CO2-treated milkMontilla, Antonia  ; Calvo, Marta ; Olano, Agustín  artículo
11closedAccessaccesoRestringido.pdf.jpg1995Influence of heat treatments on whey protein denaturation and rennet clotting properties of cow's and goat's milkMontilla, Antonia  ; Balcones, Elena; Olano, Agustín  ; Calvo, Marta artículo
12closedAccessaccesoRestringido.pdf.jpg1997Goat's milk stability during heat treatment: Effect of pH and phosphatesMontilla, Antonia  ; Calvo, Marta artículo
13closedAccessaccesoRestringido.pdf.jpg1995Recoveries of organochlorine compounds (polichlorinated biphenyls, polichlorinated dibenzo-p-dioxins and polichlorinated dibenzofurans) in water using steam distillation-solvent extraction at normal pressureRamos, Lourdes  ; Blanch, Gracia P.  ; Hérnandez, Luis M.; González, María Joséartículo
14openAccessEstudio del polimorfismo de las proteínas.pdf.jpg1993Estudio del polimorfismo de las proteínas de leche de oveja de las razas Manchega y Segureña. Aptitud a la coagulación y rendimiento queseroLópez Galvez, Gloriatesis doctoral
15closedAccessaccesoRestringido.pdf.jpgOct-1994Effect of a food-grade enzyme preparation from Aspergillus oryzae on free fatty acid release in Manchego-type cheese from ovine and bovine milkFernández García, Estrella; López-Fandiño, Rosina ; Alonso López, Leocadio artículo
16closedAccessaccesoRestringido.pdf.jpgSep-1999Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes' and goats' milkMolina, Elena  ; Ramos, Mercedes; Alonso López, Leocadio ; López-Fandiño, Rosina artículo
17closedAccessaccesoRestringido.pdf.jpg1995Extraction of ewe's milk cream with supercritical carbon dioxideGonzález Hierro, María Teresa; Ruiz-Sala, Pedro; Alonso López, Leocadio ; Santa-María, Guillermo artículo
18closedAccessaccesoRestringido.pdf.jpgMay-1992Changes in carbohydrates during germination of lentilsVidal-Valverde, Concepción ; Frías, Juana  artículo
19closedAccessaccesoRestringido.pdf.jpg1999A contribution to the study of the enantiomeric composition of a chiral constituent in hazelnut oil used in the detection of adulterated olive oilBlanch, Gracia P.  ; Del Mar Caja, M.; Ruiz del Castillo, M. Luisa  ; Herraiz Carasa, Marta artículo
20closedAccessaccesoRestringido.pdf.jpg1992Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripeningGonzález de Llano, Dolores  ; Ramos, Mercedes; Rodríguez González, Ana ; Montilla, Antonia  ; Juárez, Manuela  artículo
21closedAccessaccesoRestringido.pdf.jpg1993In vivo inactivation of the yeast plasma membrane ATPase in the absence of exogenous catabolismAmigo, Lourdes  ; Moreno, Eulalia ; Lagunas, Rosarioartículo
22closedAccessaccesoRestringido.pdf.jpg1999Determination of maltodextrins in enteral formulations by three different chromatographic methodsMoreno, F. Javier ; Olano, Agustín  ; Santa-María, Guillermo ; Corzo, Nieves  artículo
23openAccess1997Estudio de la fracción proteica de quesos de leche de diferentes especies mediante técnicas electroforéticas y cromatográficas y su combinación con técnicas inmunológicasMolina, Elena  tesis doctoral
24closedAccessaccesoRestringido.pdf.jpg1999Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxideCalvo, Marta ; Montilla, Antonia  ; Cobos, Angelartículo
25closedAccessaccesoRestringido.pdf.jpg1996Correlation between lactulose and furosine in UHT-heated milkMontilla, Antonia  ; Calvo, Marta ; Santa-María, Guillermo ; Corzo, Nieves  ; Olano, Agustín  artículo
26closedAccessaccesoRestringido.pdf.jpg1993Rennet - Clotting properties and starter activity on milk acidified with carbon dioxideCalvo, Marta ; Montilla, Antonia  ; Olano, Agustín  artículo
27closedAccessaccesoRestringido.pdf.jpg1997Effect of the protein content and dilution on the lactulose/furosine ratio in heat-treated milkMontilla, Antonia  ; Olano, Agustín  artículo
Results 1-27 of 27 (Search time: 0.277 seconds).
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