Revistas | Libros |
Publicaciones 2003
Fregapane, G.; Rubio-Fernández, H. and Salvador, M.D. (2003). Continuous production of wine vinegar in bubble column reactors up to 60-L. European Food Research and Technology 216, 63-67
González-Sáiz, JM., Pizarro, C. and Garrido-Vidal, D. (2003). Modelling and optimisation of the industrial process of acetic fermentation in Recent Research Developments in Biotechnology & Biotengineering. Research Signpost 217-242.
González-Sáiz, J.M.; Pizarro, C. and Garrido-Vidal, D. (2003). Evaluation of kinetic models for industrial acetic fermentation: proposal of a new model optimizad by genetic algorithms. Biotechnology Progress 19(2), 599-611.
González-Sáiz, J.M.; Pizarro, C. and Garrido-Vidal, D. (2003). Study of process variables in industrial acetic fermentation by acontinuos pilot fermentor and response surfaces. Biotechnology Progress 19(5), 1468-1479.
González-Sáiz, J.M.; Pizarro, C. and Garrido-Vidal, D. (2003). Modelling and optimisation of the industrial process of acetic fermentation in Recent Research Developments in Biotechnology & Biotengineering. Research Signpost 217-242.
López, F.; Medina, F.; Prodanov, M. and Güell, C. (2003). Oxidation of Activated Carbon: Application to Vinegar Decolorization. Journal of Colloid and Interface Science, 257(2), 173-178.
A Mas, A González, N Hierro, M Poblet, N Rozès, JM Guillamón. Bacterias acéticas durante la fermentación vínica: Interacciones con otros microorganismos. Tecnología del vino, 11, 27-30, 2003.
Mesa, M.M.; Cantero, D.; Macias, M. and Barja, F. (2003). Use of the Direct epifluorescent filter Technique for the enumeration of viable and total acetic acid bacteria from vinegar fermentation. Journal of fluorescencce A, 13(3), 261-265.
Morales, M.L. and Troncoso, A.M. (2003). Note. Evaluation of aroma compounds in wine vinegars: effect of previous neutralization of samples. Food Science and Technology International, 9(6), 397-402.
Natera, R.; Castro, R., García, V.; Hernández, M.J. and Barroso, C.. (2003). Chemometric studies of vinegars from different raw materials and proceses of production. Journal of Agricultural and Food Chemistry, 51, 3345-3351
Pizarro, C.; González-Sáiz, J.M. and Garrido-Vidal, D. (2003). Kinetic modelling of acetic fermentation in industrial process by genetic algorithms. Journal of Chemometrics 17(8-9), 453-462.
Testaye, W.; Morales, M.L.; García-Parrilla, M.C. and Troncoso, A.M. (2003). Optimising wine vinegar production: fermentation and ageing. Applied Biotechnology Food Science and Policy, 1, 109-114.