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A review on the use of cyclodextrins in foods

Food hydrocolloids, 2009-10, Vol.23 (7), p.1631-1640

2009

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Factors controlling flavors binding constants to cyclodextrins and their applications in foods

Food research international, 2010-05, Vol.43 (4), p.1212-1218

2010

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Mitigation of emerging implications of climate change on food production systems

Food research international, 2020-08, Vol.134, p.109256-109256, Article 109256

2020

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Thermodynamics of sodium dodecyl sulphate-salicylic acid based micellar systems and their potential use in fruits postharvest

Food chemistry, 2014-05, Vol.151, p.358-363

2014

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Enhancement of copper and cadmium adsorption on kaolin by the presence of humic acids

Chemosphere (Oxford), 2002-09, Vol.48 (10), p.1081-1088

2002

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Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines

Food chemistry, 2006-07, Vol.97 (1), p.130-136

2006

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Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications

Food research international, 2013-01, Vol.50 (1), p.143-148

2013

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Cationic Reverse Micelles Create Water with Super Hydrogen-Bond-Donor Capacity for Enzymatic Catalysis: Hydrolysis of 2-Naphthyl Acetate by α-Chymotrypsin

Chemistry : a European journal, 2010-08, Vol.16 (29), p.8887-8893

2010

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A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

Critical reviews in food science and nutrition, 2019-07, Vol.59 (12), p.1913-1926

2019

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model to forecast the risk periods of Plantago pollen allergy by using the ANN methodology

Aerobiologia, 2015-06, Vol.31 (2), p.201-211

2015

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Evaluation of atmospheric Poaceae pollen concentration using a neural network applied to a coastal Atlantic climate region

Neural networks, 2010-04, Vol.23 (3), p.419-425

2010

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A critical review on the applications of artificial neural networks in winemaking technology

Critical reviews in food science and nutrition, 2017-09, Vol.57 (13), p.2896-2908

2017

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An axisymmetric model for the analysis of dynamic surface tension

RSC advances, 2015-01, Vol.5 (11), p.7921-7931

2015

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Behaviour of thermal waters through granite rocks based on residence time and inorganic pattern

Journal of hydrology (Amsterdam), 2009-07, Vol.373 (3), p.329-336

2009

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Airborne castanea pollen forecasting model for ecological and allergological implementation

The Science of the total environment, 2016-04, Vol.548-549, p.110-121

2016

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Basic Hydrolysis of Crystal Violet in β-Cyclodextrin/Surfactant Mixed Systems

Langmuir, 2004-02, Vol.20 (3), p.606-613

2004

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Future challenges on the use of blockchain for food traceability analysis

TrAC, Trends in analytical chemistry (Regular ed.), 2018-10, Vol.107, p.222-232

2018

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Influence of Anionic Surfactants on the Electric Percolation of AOT/Isooctane/Water Microemulsions

Langmuir, 2005-07, Vol.21 (14), p.6259-6264

2005

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Influence of n-alkyl acids on the percolative phenomena in AOT-based microemulsions

Journal of colloid and interface science, 2008-02, Vol.318 (2), p.525-529

2008

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N-Alkylamines-Based Micelles Aggregation Number Determination by Fluorescence Techniques

Journal of solution chemistry, 2011-12, Vol.40 (12), p.2072-2081

2011

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Mixed micelles of alkylamines and cetyltrimethylammonium chloride

Journal of colloid and interface science, 2005-09, Vol.289 (2), p.521-529

2005

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Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes

Food hydrocolloids, 2020-09, Vol.106, p.105882, Article 105882

2020

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Cleavage of Carbofuran and Carbofuran-Derivatives in Micellar Aggregates

Progress in reaction kinetics and mechanism, 2015-01, Vol.40 (2), p.105-118

2015

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Hydrogeothermal modelling vs. inorganic chemical composition of thermal waters from the area of Carballiño (NW Spain)

Hydrology and earth system sciences, 2012-01, Vol.16 (1), p.157-166

2012

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Influence of aza crown ethers on the electric percolation of AOT/isooctane/water (w/o) microemulsions

Journal of colloid and interface science, 2006-09, Vol.301 (2), p.637-643

2006

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A review on the use of cyclodextrins in foods

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

Mitigation of emerging implications of climate change on food production systems

Thermodynamics of sodium dodecyl sulphate-salicylic acid based micellar systems and their potential use in fruits postharvest

Enhancement of copper and cadmium adsorption on kaolin by the presence of humic acids

Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines

Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications

Cationic Reverse Micelles Create Water with Super Hydrogen-Bond-Donor Capacity for Enzymatic Catalysis: Hydrolysis of 2-Naphthyl Acetate by α-Chymotrypsin

A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

model to forecast the risk periods of Plantago pollen allergy by using the ANN methodology

Evaluation of atmospheric Poaceae pollen concentration using a neural network applied to a coastal Atlantic climate region

A critical review on the applications of artificial neural networks in winemaking technology

An axisymmetric model for the analysis of dynamic surface tension

Behaviour of thermal waters through granite rocks based on residence time and inorganic pattern

Airborne castanea pollen forecasting model for ecological and allergological implementation

Basic Hydrolysis of Crystal Violet in β-Cyclodextrin/Surfactant Mixed Systems

Future challenges on the use of blockchain for food traceability analysis

Influence of Anionic Surfactants on the Electric Percolation of AOT/Isooctane/Water Microemulsions

Influence of n-alkyl acids on the percolative phenomena in AOT-based microemulsions

N-Alkylamines-Based Micelles Aggregation Number Determination by Fluorescence Techniques

Mixed micelles of alkylamines and cetyltrimethylammonium chloride

Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes

Cleavage of Carbofuran and Carbofuran-Derivatives in Micellar Aggregates

Hydrogeothermal modelling vs. inorganic chemical composition of thermal waters from the area of Carballiño (NW Spain)

Influence of aza crown ethers on the electric percolation of AOT/isooctane/water (w/o) microemulsions

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