Lista de obras -

Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).

artículo científico publicado en 2005

Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography

scientific article published on 01 November 2000

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

artículo científico publicado en 2014

Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage

artículo científico publicado en 2014

Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.

artículo científico publicado en 2004

Control of biogenic amines in fermented sausages: role of starter cultures.

artículo científico publicado en 2012

Determination of available lysine in infant milk formulae by high-performance liquid chromatography

artículo científico publicado en 1997

Determination of vitamins A and E in infant milk formulae by high-performance liquid chromatography

scientific article published on 01 August 1997

Determination of water-soluble vitamins in infant milk by high-performance liquid chromatography

artículo científico publicado en 1997

Differences in Polyamine Content between Human Milk and Infant Formulas

artículo científico publicado en 2021

Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. mediterraneus) stored in ice.

artículo científico publicado en 2009

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk.

artículo científico publicado en 2013

Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.

artículo científico publicado en 2002

Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV

artículo científico publicado en 2012

Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach.

artículo científico publicado en 2010

Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.

artículo científico publicado en 2002

Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.

artículo científico publicado en 2005

Influence of ultra-high-pressure homogenization treatment on the phytosterols, tocopherols, and polyamines of almond beverage

scientific article published on 17 September 2014

Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

artículo científico publicado en 2014

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

artículo científico publicado en 2005

New approach for the diagnosis of histamine intolerance based on the determination of histamine and methylhistamine in urine.

artículo científico publicado en 2017

Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.

artículo científico publicado en 2005

The intracellular metabolism of isoflavones in endothelial cells

artículo científico publicado en 2014

Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius).

artículo científico publicado en 2001

Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics

artículo científico publicado en 2014

Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food.

artículo científico publicado en 2009

Lista de obras de

Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).

Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage

Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.

Control of biogenic amines in fermented sausages: role of starter cultures.

Determination of available lysine in infant milk formulae by high-performance liquid chromatography

Determination of vitamins A and E in infant milk formulae by high-performance liquid chromatography

Determination of water-soluble vitamins in infant milk by high-performance liquid chromatography

Differences in Polyamine Content between Human Milk and Infant Formulas

Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. mediterraneus) stored in ice.

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk.

Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.

Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV

Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach.

Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.

Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.

Influence of ultra-high-pressure homogenization treatment on the phytosterols, tocopherols, and polyamines of almond beverage

Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

New approach for the diagnosis of histamine intolerance based on the determination of histamine and methylhistamine in urine.

Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.

The intracellular metabolism of isoflavones in endothelial cells

Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius).

Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics

Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food.