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Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems

Journal of food engineering, 2006-11, Vol.77 (1), p.126-134

2006

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Retention of β-Carotene Encapsulated in a Trehalose-based Matrix as Affected by Water Content and Sugar Crystallization

Journal of food science, 2002-10, Vol.67 (8), p.3039-3045

2002

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The Effect of pH on the Relationship Between Hydrophilic/Lipophilic Characteristics and Emulsification Properties of Soy Proteins

Food science & technology, 1996, Vol.29 (4), p.334-339

1996

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Structural Collapse Prevents β-Carotene Loss in a Supercooled Polymeric Matrix

Journal of agricultural and food chemistry, 2006-01, Vol.54 (1), p.79-85

2006

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Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods

Journal of food science, 1996-03, Vol.61 (2), p.407-409

1996

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Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature

Journal of food engineering, 1999-11, Vol.42 (2), p.97-102

1999

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Effect of maillard reaction volatile products on lipid oxidation

Journal of the American Oil Chemists' Society, 1991-10, Vol.68 (10), p.758-762

1991

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Effect of sugars and Maillard reaction products on polyphenol oxidase and peroxidase activity in food

Journal of food biochemistry, 1991-09, Vol.15 (3), p.169-184

1991

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Effect of caramelization and Maillard reaction products on peroxidase activity

Journal of food biochemistry, 1995, Vol.18 (6)

1995

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Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins

Journal of food science, 1991-01, Vol.56 (1), p.116-120

1991

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Water-Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins

Journal of food science, 1987-09, Vol.52 (5), p.1381-1383

1987

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Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions

Journal of food science, 1988-05, Vol.53 (3), p.845-848

1988

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Anitoxidative action of maillard reaction volatiles: influence of maillard solution browning level

Journal of the American Oil Chemists' Society, 1992-04, Vol.69 (4)

1992

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Kinetics of demulsification of food protein-stabilized oil-in-water emulsions

Journal of the American Oil Chemists' Society, 1989-10, Vol.66 (10), p.1454-1458

1989

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Preparation and magnetic properties of the Sr-hexaferrite with foam structure

Journal of magnetism and magnetic materials, 2016-12, Vol.419, p.442-450

2016

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Esofagitis necrotizante aguda en paciente inestable

Anales del sistema sanitario de Navarra, 2009-01, Vol.32 (1), p.113-116

2009

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Esofagitis necrotizante aguda en paciente inestable

Anales del sistema sanitario de Navarra, 2009-04, Vol.32 (1)

2009

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Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems

Retention of β-Carotene Encapsulated in a Trehalose-based Matrix as Affected by Water Content and Sugar Crystallization

The Effect of pH on the Relationship Between Hydrophilic/Lipophilic Characteristics and Emulsification Properties of Soy Proteins

Structural Collapse Prevents β-Carotene Loss in a Supercooled Polymeric Matrix

Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods

Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature

Effect of maillard reaction volatile products on lipid oxidation

Effect of sugars and Maillard reaction products on polyphenol oxidase and peroxidase activity in food

Effect of caramelization and Maillard reaction products on peroxidase activity

Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins

Water-Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins

Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions

Anitoxidative action of maillard reaction volatiles: influence of maillard solution browning level

Kinetics of demulsification of food protein-stabilized oil-in-water emulsions

Preparation and magnetic properties of the Sr-hexaferrite with foam structure

Esofagitis necrotizante aguda en paciente inestable

Esofagitis necrotizante aguda en paciente inestable

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