Revistas | Libros |
Algunas publicaciones 2006
Baena-Ruano, S.; Jiménez-Ot, C.; Santos-Dueñas, I.M.; Cantero-Moreno, D.; Barja, F. and García García, I. (2006). Rapid method for total, viable and non viable acetic acid bacteria determination during acetification process. Process Biochemistry, 41, 1160-1164.
Casale, M.; Saiz-Abajo, M.J.; González-Sáiz, J.M.; Pizarro, C. and Forina. M. (2006). Study of the aging and oxidation processes of vinegar samples from different origins during storage by near-infrared spectroscopy. Analytica Chimica Acta, 557, 360-366.
De Vero, L.; Gala, E.; Gullo, M.; Solieri, L.; Landi, S. and Giudici, P. (2006). Application of denaturing gradient gel electrophoresis (DGGE) analyisis to evaluate acetic acid bacteria in traditional balsamic vinegar. Food Microbiology, 23, 809-813.
Duran-Guerrero, E.; Natera-Marín, R.; Castro-Mejías, R. and García-Barroso, C. (2006). Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars. Journal of Chromatography A, 1104, 47-53.
A González, N Hierro, M Poblet, A Mas, JM Guillamón. Enumeration and detection of acetic acid bacteria by real-time PCR and nested-PCR. FEMS MicrobiologyLetters, 254, 123-128, 2006
A González, JM Guillamón, A Mas, M Poblet. Application of molecular methods for routine identification of acetic acid bacteria. International Journal of Food Microbiology, 108, 141-146; 2006
Gullo, M.; Caggia, C.; De Vero, L. and Giudici, P. (2006). Characterization of acetic acid bacteria in “traditional balsamic vinegar”. International Journal of Food Microbiology, 106, 209-212.
Morales-Gómez, L.; Benitez-Bellido, B.; Tesfaye, W.; Callejón-Fernández, R.M.; Villano-Valencia, D.; Fernández-Pachón, M.C.; García-Parrilla, M.C. and Troncoso-González, A.M. (2006). Sensory evaluation of Sherry vinegar: traditional compared to accelerated aging with oak chips. Journal of Food Science, 71 (3), 238-242.
Sáiz-Abajo, M.J.; González-Sáiz, J.M. and Pizarro, C. (2006). Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy. A feasability study. Food Chemistry, 99, 615-621.
Warczok, J.; Kujawsky, W.; Ferrando, M.; López, F.; Güell, C. (2006) Concentration of viscous food solutions by membrane contactors, Desalination, 200, 533-534
Zator, M.; Ferrando, M.; López, F.; Güell, C. (2006) Concentration of viscous food solutions by membrane contactors, Desalination, 200, 203-204