(FFN) Ciencias de la Alimentación y Fisiología

1997

1. Actin-biding protein-280 binds the stress-activated protein kinase (SAPK) activator SEK-1 and is required for tumor necrosis factor-α activation of SAPK in melanoma cells

   Journal of Biological Chemistry, Vol. 272, Núm. 5, pp. 2620-2628

2. 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

3. 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

4. Aproximación a un diseño de sistema de gestión y control de calidad aplicable a una planta procesadora de patatas fritas

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 279, pp. 79-86

5. 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

6. Compound missense mutations in the sodium/D-glucose cotransporter result in trafficking defects

   Gastroenterology, Vol. 112, Núm. 4, pp. 1206-1212

7. Cooking and Warm-Holding: Effect on General Composition and Amino Acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris)

   Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 12, pp. 4763-4767

8. Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes

   Meat Science, Vol. 46, Núm. 3, pp. 277-284

9. 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

10. Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius)

    Food Chemistry, Vol. 58, Núm. 3, pp. 227-231

11. Effects of trecadrine, a β3-adrenergic agonist, on intestinal absorption of D-Galactose and disaccharidase activities in three physiopathological models

    Journal of Pharmacy and Pharmacology, Vol. 49, Núm. 9, pp. 873-877

12. 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

13. Nitrate and nitrite levels in fresh and frozen broccoli. Effect of freezing and cooking

    Food Chemistry, Vol. 58, Núm. 1-2, pp. 39-42

14. Properties of spray-dried and freeze-dried faba bean protein concentrates

    International Journal of Food Science and Technology, Vol. 32, Núm. 6, pp. 439-443

15. Some technical precisions to a method for in vivo intestinal absorption studies

    Journal of Physiology and Biochemistry, Vol. 53, Núm. 3, pp. 281-288

16. 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

17. Viremia after one month of interferon therapy predicts treatment outcome in patients with chronic hepatitis C

    Gastroenterology, Vol. 113, Núm. 5, pp. 1647-1653