Artigos (5) Publicacións nas que participase algún/ha investigador/a

2013

  1. Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas

    Applied Biochemistry and Biotechnology, Vol. 171, Núm. 4, pp. 1042-1060

  2. Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation

    Journal of Sensory Studies, Vol. 28, Núm. 5, pp. 387-395

  3. Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

    Meat Science, Vol. 93, Núm. 1, pp. 61-66

  4. Study of the suitability of two hop cultivars for making herb liqueurs: Volatile composition, sensory analysis, and consumer study

    European Food Research and Technology, Vol. 237, Núm. 5, pp. 775-786

  5. Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 10, pp. 2568-2574