Instituto Tecnológico Agrario de Castilla y León-ko ikertzaileekin lankidetzan egindako argitalpenak (16)

2024

  1. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

    Foods, Vol. 13, Núm. 1

2023

  1. Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread

    Foods, Vol. 12, Núm. 14

2022

  1. Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

    Journal of Cereal Science, Vol. 105

2020

  1. Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient

    Foods, Vol. 9, Núm. 6

2019

  1. Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

    Heliyon, Vol. 5, Núm. 10

  2. Tratamiento de granos de cereales y pseudocereales con tecnologías emergentes como estrategia para la mejora de la calidad y el valor nutricional de productos sin gluten

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2018

  1. A different approach for the analysis of grapes: Using the skin as sensing element

    Food Research International, Vol. 107, pp. 544-550

  2. Monitoring the phenolic ripening of red grapes using a multisensor system based on metal-oxide nanoparticles

    Frontiers in Chemistry, Vol. 6, Núm. APR

2016

  1. Array of biosensors for discrimination of grapes according to grape variety, vintage and ripeness

    Analytica Chimica Acta, Vol. 947, pp. 16-22

2015

  1. The advantages of disposable screen-printed biosensors in a bioelectronic tongue for the analysis of grapes

    LWT - Food Science and Technology, Vol. 62, Núm. 2, pp. 940-947

2014

  1. Analysis of grapes and wines using a voltammetric bioelectronic tongue: Correlation with the phenolic and sugar content

    Proceedings of IEEE Sensors

  2. Electronic tongue formed by sensors and biosensors containing phthalocyanines as electron mediators:

    Journal of Porphyrins and Phthalocyanines, Vol. 18, Núm. 1-2, pp. 76-86

2009

  1. Evolución de la calidad panadera de variedades de trigo cultivadas en España

    Spanish Journal of Agricultural Research, Vol. 7, Núm. 3, pp. 585-595

2006

  1. E-tongue based on a hybrid array of voltammetric sensors based on phthalocyanines, perylene derivatives and conducting polymers: Discrimination capability towards red wines elaborated with different varieties of grapes

    Sensors and Actuators, B: Chemical, Vol. 115, Núm. 1, pp. 54-61

  2. Electronic tongue based on chemically modified electrodes and voltammetry for the detection of adulterations in wines

    Sensors and Actuators, B: Chemical, Vol. 118, Núm. 1-2, pp. 448-453

  3. Monitoring of the ageing of red wines in oak barrels by means of an hybrid electronic tongue

    Analytica Chimica Acta