José Laencina Sánchez-rekin lankidetzan egindako argitalpenak (17)

2004

  1. Characterization of juice in fruits of different Chaenomeles species

    LWT, Vol. 37, Núm. 3, pp. 301-307

  2. Fresh and eating pork quality from entire versus castrate heavy males

    Food Quality and Preference, Vol. 15, Núm. 3, pp. 293-300

2003

  1. Isolation and characterisation of resistant-to-fermentation carbohydrate polymers from cultures of Rhizopus nigricans grown on agrofood waste materials

    Biotechnology Letters, Vol. 25, Núm. 22, pp. 1875-1880

2001

  1. Changes in high and low molecular weight carbohydrates during Rhizopus nigricans cultivation on lemon peel

    Carbohydrate Polymers, Vol. 45, Núm. 2, pp. 169-174

2000

  1. Domestication of Japanese quince (Chaenomeles japonica)

    Acta Horticulturae, Vol. 538, pp. 345-348

1998

  1. Cross-flow filtration of pectic substances during the enzymatic treatment of mandarin segment membranes

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 6, pp. 408-413

  2. Cross-flow filtration of pectic substances during the enzymatic treatment of mandarin segment membranes

    European Food Research and Technology, Vol. 206, Núm. 6, pp. 408-413

1996

  1. Enzymatic treatment in the extraction of cold-pressed lemon peel oils

    Progress in Biotechnology, Vol. 14, Núm. C, pp. 963-970

  2. Oligouronides production in a membrane reactor by enzymatic degradation of pectins from Citrus peel. A preliminary study

    Progress in Biotechnology, Vol. 14, Núm. C, pp. 983-990

1995

  1. On-line methods for pork quality detection

    Food Control, Vol. 6, Núm. 2, pp. 111-113

  2. Viscometric control in the enzymatic extraction of citrus peel oils

    Food Control, Vol. 6, Núm. 3, pp. 143-146

1994

  1. Objective assessment of pork quality

    Meat Science, Vol. 37, Núm. 3, pp. 411-420

  2. Objective meat quality measurements of ham: A practical classification method on the slaughterline

    Meat Science, Vol. 37, Núm. 3, pp. 421-428

  3. Pork quality affected by different slaughter conditions and post mortem treatment of the carcasses

    LWT - Food Science and Technology, Vol. 27, Núm. 2, pp. 173-176

1993

  1. On the response under different thermal treatments of the thermostable endopolygalacturonase produced by Rhizopus nigricans

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 196, Núm. 4, pp. 356-359

1992

  1. Culture pH effect on the endopolygalacturonase production from Rhizopus nigricans

    Biotechnology Letters, Vol. 14, Núm. 7, pp. 565-566

1991

  1. Production of endopolygalacturonase from Rhizopus nigricans related to the evolution of growth substrate

    Biotechnology Letters, Vol. 13, Núm. 4, pp. 287-290