Sfoglia Untitled per Data di Pubblicazione
Items 1-20 di 33
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Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
García Lomillo, Javier
; González San José, Mª Luisa; Pino García, Raquel del; Rivero Pérez, Maria Dolores; Muñiz Rodríguez, Pilar
(2014-12, American Chemical Society)Artículo -
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Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace
Pino García, Raquel del; García Lomillo, Javier; Rivero Pérez, Maria Dolores; González San José, Mª Luisa; Muñiz Rodríguez, Pilar
(2015-08, American Chemical Society)Artículo -
Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
García Lomillo, Javier; González San José, Mª Luisa; Pino García, Raquel del; Ortega Heras, Miriam; Muñiz Rodríguez, Pilar
(2016, Hindawi Publishing Corporation)Artículo -
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Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
Ibáñez, Francisco C.; Gómez Bastida, Inmaculada; Merino, Gorka; Beriain, María José
(2019, Taylor and Francis)Artículo -
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Functional aromatic polyamides for the preparation of coated fibres as smart labels for the visual detection of biogenic amine vapours and fish spoilage
González Ceballos, Lara; Melero Gil, Beatriz; Trigo López, Miriam; Vallejos Calzada, Saúl; Muñoz Santamaría, María Asunción; García García, Félix Clemente; Fernández Muiño, Miguel Ángel; Sancho Ortiz, María Teresa; García Pérez, José Miguel
(2020, Elsevier)Artículo -
The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios
Beriain, María José; Gómez Bastida, Inmaculada; Sánchez, Mercedes; Insausti, Kizkitza; Sarriés, María Victoria; Ibáñez, Francisco C.
(2020, MDPI)Artículo -
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