| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Composition and Technological Quality of Malagueña Goat Milk. Effect of Genotype for Synthesis of αs1-Casein in Milk and Protein Content in the Diet
|
De La Torre, G.
|
|
2008
|
14 |
5_suppl |
p. 77-83
|
article
|
| 2 |
Control Paramethers for Sous-vide Cook-chill Processing of Swiss Chard (Beta vulgaris) Stems
|
Mir, J.
|
|
2008
|
14 |
5_suppl |
p. 117-122
|
article
|
| 3 |
Cross-flow Filtration through Ceramic Membranes of Enzymes and Degradation Products from Enzymatic Peeling of Satsuma Mandarin Segments
|
Moliner, M.
|
|
2008
|
14 |
5_suppl |
p. 71-76
|
article
|
| 4 |
Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread
|
Frutos, M.J.
|
|
2008
|
14 |
5_suppl |
p. 49-55
|
article
|
| 5 |
Effect of Honey Thermal Conditions on Hydroxymethylfurfural Content Prior to Pasteurization
|
Escriche, I.
|
|
2008
|
14 |
5_suppl |
p. 29-35
|
article
|
| 6 |
Effect of Pre-processing Controlled Atmosphere Storage on the Quality of Fresh-cut Galia Melons
|
Benedetti, B.C.
|
|
2008
|
14 |
5_suppl |
p. 13-19
|
article
|
| 7 |
Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees
|
Osorio, O.
|
|
2008
|
14 |
5_suppl |
p. 103-108
|
article
|
| 8 |
Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement
|
Puertas, B.
|
|
2008
|
14 |
5_suppl |
p. 21-27
|
article
|
| 9 |
Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua)
|
Fernandez-Segovia, I.
|
|
2008
|
14 |
5_suppl |
p. 37-47
|
article
|
| 10 |
Growth of Pre-ruminant Kid Goats and the Composition of Carcass Fat Deposits: Effects of Providing a PUFA-rich Fat in the Milk Replacer and Influence of the Kidding Season
|
García Navarro, M.C.
|
|
2008
|
14 |
5_suppl |
p. 85-94
|
article
|
| 11 |
Influence of `Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties
|
Valcárcel, M.C.
|
|
2008
|
14 |
5_suppl |
p. 95-102
|
article
|
| 12 |
Kinetics of Peach Clarified Juice Discoloration Process with an Adsorbent Resin
|
Ibarz, A.
|
|
2008
|
14 |
5_suppl |
p. 57-62
|
article
|
| 13 |
Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization
|
Puig, A.
|
|
2008
|
14 |
5_suppl |
p. 5-11
|
article
|
| 14 |
Microoxygenation Treatment and Sensory Properties of Young Red Wines
|
González-Sanjosé, M.L.
|
|
2008
|
14 |
5_suppl |
p. 123-130
|
article
|
| 15 |
Modeling of Changes in Atmosphere Composition in Fresh-cut Peach Packages due to Temperature Fluctuations
|
Gonzalez, J.
|
|
2008
|
14 |
5_suppl |
p. 109-116
|
article
|
| 16 |
Sensory Lexicon for Fresh Squeezed and Processed Orange Juices
|
Pérez-Cacho, P. Ruiz
|
|
2008
|
14 |
5_suppl |
p. 131-141
|
article
|
| 17 |
Technological Characterization of Experimental Natural Rennets Pastes
|
Ferrandini, E.
|
|
2008
|
14 |
5_suppl |
p. 63-70
|
article
|
Journal description