Doktorandenschule
CIENCIA Y TECNOLOGÍA QUÍMICAS
Publikationen (16) Publikationen, an denen Forscher/innen teilgenommen haben
2009
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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
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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
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Changes in ewe's milk composition in organic versus conventional dairy farms
Czech Journal of Food Sciences
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Changes in the mineral content in cheeses of different compositions during 6 months of ripening
Czech Journal of Food Sciences
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Comparison of the sensory characteristics of suckling lamb meat: Organic vs conventional production
Czech Journal of Food Sciences
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Determination of filbertone in spiked olive oil samples using headspace-programmed temperature vaporization-gas chromatography-mass spectrometry
Analytical and Bioanalytical Chemistry
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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
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El agua como causa y solución del cambio climático
Cambio climático: ¿un desafío a nuestro alcance?
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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
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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
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Kinetics of the sulfonation of macroporous poly(styrene-co-divinylbenzene) microparticles
Chemical Engineering Transactions
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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]
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Microwaves and layered double hydroxides: A smooth understanding
Pure and Applied Chemistry
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Motivar para el aprendizaje cooperativo en el laboratorio
Experiencias de innovación docente universitaria: [I Congreso Internacional de Intercambio de Experiencias de Innovación Docente Universitaria]
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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
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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