Publicacions

[field_participants] ([field_ano_publicacio])
Nanostructured interlayers of zein to improve the barrier properties of high barrier polyhydroxyalkanoates and other polyesters
Journal of Food Engineering [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Immunoassays for trifloxystrobin analysis. Part I. Rational design of regioisomeric haptens and production of monoclonal antibodies
Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Recent developments in the use of viability dyes and quantitative PCR in the food microbiology field
Journal of Applied Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Effect of water content and flour particle size on gluten-free bread quality and digestibility
Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies
International Journal of Food Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Effect of thermo-pressing temperature on the functional properties of bioplastics made from a renewable wheat gliadin resin
LWT - Food Science and Tecnology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains
Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Influence of outer layer formulation on the sensory properties of microwaved breaded nuggets
International Journal of Food Properties [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
International Journal of Food Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Consumers' hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil
Food Research International [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Keratin-polyhydroxyalkanoate melt-compounded composites with improved barrier properties of interest in food packaging applications
Journal of Applied Polymer Science [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Are fish products healthy? Eye tracking as a new food technology tool for a better understanding of consumer perception
LWT - Food Science and Tecnology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti
International Journal of Food Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers' preference ranking and open comments
Food Quality and Preference [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Effectiveness of a peracetic acid-based disinfectant against spores of Bacillus cereus under different environmental conditions
Food Control [field_volum_revista]