Artículos TECNOFOOD
Envíos recientes
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Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
(2019, Taylor and Francis)Artículo -
Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
(2019, Taylor and Francis)Artículo -
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Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
(2021, MDPI)Artículo -
Phase variation modulates the multi-phenotypes displayed by clinical Campylobacter jejuni strains
(2024-02, Elsevier)Artículo -
Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
(2023-01, Royal Society of Chemistry)Artículo -
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Polímeros inteligentes para la detección rápida, sencilla y de bajo coste de nitritos en muestras de carne procesada
(2022-12, Estrategias Alimentarias)Artículo -
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Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App
(2022-08, American Chemical Society)Artículo -
Antimicrobial properties and volatile profile of bread and biscuits melanoidins
(2022-03, Elsevier)Artículo -
Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines Caco-2 and SW-480
(2021-07, MDPI)Artículo -
Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
(2021-05, Elsevier)Artículo -
Thiosemicarbazone-metal complexes exhibiting cytotoxicity in colon cancer cell lines through oxidative stress
(2020-05, Elsevier)Artículo -