Maria Carmen
Martinez Gracia
Catedraticos de Universidad


Universidad de Córdoba
Córdoba, EspañaPublications in collaboration with researchers from Universidad de Córdoba (11)
2012
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Estudio del crecimiento de diferentes bacterias intestinales expuestas a sueros lácteos ricos en [alfa]-lactoalbúmina o [beta]-lactoglobulina y glicomacropéptidos
Avances en microbiología de los alimentos
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¿Modifican los nucleótidos adicionados a preparados para lactantes el crecimiento de las bacterias intestinales?
Avances en microbiología de los alimentos
2011
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Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging
LWT - Food Science and Technology, Vol. 44, Núm. 4, pp. 1098-1106
2010
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Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage
LWT - Food Science and Technology, Vol. 43, Núm. 3, pp. 465-475
2008
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Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?
European Journal of Nutrition, Vol. 47, Núm. 8, pp. 470-478
1998
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In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgaris L) as influenced by variety and pod size
Journal of the Science of Food and Agriculture, Vol. 77, Núm. 3, pp. 414-420
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Influence of enzymatic treatment on the nutritional and functional properties of pea flour
Food Chemistry, Vol. 63, Núm. 1, pp. 71-78
1997
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Modifications in the mineral content of green asparagus (Asparagus officinalis, L.) during development and processing (blanching and canning)
Journal of Food Quality, Vol. 20, Núm. 5, pp. 461-469
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Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised weaning foods
Food Research International, Vol. 30, Núm. 3-4, pp. 223-230
1996
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Relationships between physical-chemical composition of raw peas and sensory attributes of canned peas
Journal of Food Quality, Vol. 19, Núm. 2, pp. 91-106
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Variations of non-protein nitrogen in six Spanish legumes according to the extraction method used
Food Research International, Vol. 29, Núm. 5-6, pp. 489-494