Publicaciones (32) Publicaciones en las que ha participado algún/a investigador/a

2001

  1. Active transport of alanine by the neutral amino-acid exchanger ASCT1

    Canadian Journal of Physiology and Pharmacology, Vol. 79, Núm. 12, pp. 1023-1029

  2. Alimentación y salud pública

    McGraw-Hill Interamericana de España

  3. Analysis of fatty acid isomers in ruminant tissues by silver thin layer chromatography followed by gas chromatography.

    Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen), Vol. 66, Núm. 3 b, pp. 365-372

  4. Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo de Pamplona

    Food Research International, Vol. 34, Núm. 1, pp. 67-75

  5. Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: Effect on colour, texture and hygienic quality at different concentrations

    Meat Science, Vol. 57, Núm. 1, pp. 23-29

  6. Changes in UCP mRNA expression levels in brown adipose tissue and skeletal muscle after feeding a high-energy diet and relationships with leptin, glucose and PPARγ

    Journal of Nutritional Biochemistry, Vol. 12, Núm. 3, pp. 130-137

  7. Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 11, pp. 5437-5444

  8. DNA hybridization arrays: A powerful technology for nutritional and obesity research

    British Journal of Nutrition

  9. Dieta mediterránea: legumbres y colesterolemia

    REVISTA CHILENA DE NUTRICION, Vol. 28, Núm. 2, pp. 312 - 320

  10. Divergent effects of an alpha2-adrenergic antagonist on lipolysis and thermogenesis: interactions with a beta3-adrenergic agonist in rats.

    International journal of molecular medicine, Vol. 8, Núm. 1, pp. 103-109

  11. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage

    Meat Science, Vol. 59, Núm. 3, pp. 251-258

  12. Effects of the whole seed and a protein isolate of faba bean (Vicia faba) on the cholesterol metabolism of hypercholesterolaemic rats

    British Journal of Nutrition, Vol. 85, Núm. 5, pp. 607-614

  13. Extractibility of the protein and peptide fraction for different types of dry fermented sausages in relation to GPC-analysis.

    Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen), Vol. 66, Núm. 3 b, pp. 635-638

  14. Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures

    Journal of Food Protection, Vol. 64, Núm. 7, pp. 1062-1066

  15. Improving the fatty acid composition of the intramuscular fat of Belgian Blue double-muscled bulls.

    Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen), Vol. 66, Núm. 4, pp. 309-313

  16. Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages

    Food Microbiology, Vol. 18, Núm. 3, pp. 329-334

  17. Información sobre la composición de alimentos: tablas y etiquetado

    Alimentación y salud pública (McGraw-Hill Interamericana de España), pp. 52-59

  18. Leptin effect on galactose absorption in mice jejunum

    Journal of Physiology and Biochemistry, Vol. 57, Núm. 4, pp. 345-346

  19. Modification of RXRα expression according to the duration of a cafeteria diet

    Journal of Physiology and Biochemistry, Vol. 57, Núm. 4, pp. 347-348

  20. Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 10, pp. 4743-4747