Publicaciones en las que colabora con María Icíar Astiasarán Anchía (8)

1997

  1. Addition of a Neutral Proteinase from Bacillus subtilis (Neutrase) Together with a Starter to a Dry Fermented Sausage Elaboration and Its Effect on the Amino Acid Profiles and the Flavor Development

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 2, pp. 472-475

  2. Application of Lipozyme 10,000 L (from Rhizomucor miehei) in Dry Fermented Sausage Technology: Study in a Pilot Plant and at the Industrial Level

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 5, pp. 1972-1976

  3. Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L*a*b* and the Hunter Lab Systems with Illuminants D65 and C

    Meat Science, Vol. 46, Núm. 4, pp. 313-318

  4. Effect of the Addition of a Neutral Proteinase from Bacillus subtilis (Neutrase) on Nitrogen Fractions and Texture of Spanish Fermented Sausage

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 7, pp. 2798-2801

  5. Lipid fractions of dry fermented sausages change when starter culture and/or Aspergillus lipase are added

    Journal of Food Science, Vol. 62, Núm. 5, pp. 1076-1079

  6. Use of lipase from rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis

    Meat Science, Vol. 45, Núm. 1, pp. 99-105

1995

  1. Calidad de alimentos refrigerados en estado fresco: factores TTT y PPE

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 267, pp. 81-88

  2. Control de calidad en el servicio de catering: Alimentos cook - chill

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 267, pp. 71-76