CIENCIA Y TECNOLOGÍA QUÍMICAS

2009

1. A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts

   Czech Journal of Food Sciences

2. Análisis de compuestos volátiles de carne de lechazo de producción ecológica y convencional

   XXXIX Jornadas de Estudio. XIII Jornadas sobre producción animal: Zaragoza. 12 y 13 de Mayo de 2009

3. Changes in ewe's milk composition in organic versus conventional dairy farms

   Czech Journal of Food Sciences

4. Changes in the mineral content in cheeses of different compositions during 6 months of ripening

   Czech Journal of Food Sciences

5. Comparison of the sensory characteristics of suckling lamb meat: Organic vs conventional production

   Czech Journal of Food Sciences

6. Determination of filbertone in spiked olive oil samples using headspace-programmed temperature vaporization-gas chromatography-mass spectrometry

   Analytical and Bioanalytical Chemistry

7. Determination of the mineral composition (Ca, P, Mg, K, Na) in cheeses (Cow's Ewe's and Goat's) with different ripening times using near infrared spectroscopy (NIRs) with a fibre-optic probe

   Czech Journal of Food Sciences

8. El agua como causa y solución del cambio climático

   Cambio climático: ¿un desafío a nuestro alcance?

9. Influence of the reaction products (H2, CO or CO2) on the dynamic process occurring during the partial oxidation of methanol on C-based catalysts

   EUROPACAT IX: Catalysis for a sustainable world

10. Interfacial behavior of bitumen, asphaltene and maltene monolaygers at the air-water interface: Variation of the volume of spreading solution

    8th World Congress of Chemical Engineering: Incorporating the 59th Canadian Chemical Engineering Conference and the 24th Interamerican Congress of Chemical Engineering

11. Kinetics of the sulfonation of macroporous poly(styrene-co-divinylbenzene) microparticles

    Chemical Engineering Transactions

12. La creación de equipos multidisciplinares de profesores universitarios para fomentar el trabajo cooperativo entre los alumnos

    Experiencias de innovación docente universitaria: [I Congreso Internacional de Intercambio de Experiencias de Innovación Docente Universitaria]

13. Microwaves and layered double hydroxides: A smooth understanding

    Pure and Applied Chemistry

14. Motivar para el aprendizaje cooperativo en el laboratorio

    Experiencias de innovación docente universitaria: [I Congreso Internacional de Intercambio de Experiencias de Innovación Docente Universitaria]

15. Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk

    Czech Journal of Food Sciences

16. Tecnología NIR con sonda de fibra óptica: nuevas aportaciones al control de calidad de la alfalfa

    La Multifuncionalidad de los pastos: producción ganadera sostenible y gestión de los ecosistemas