Departamento académico
(FFN) Ciencias de la Alimentación y Fisiología
Publicacions (32) Publicacions en què ha participat algun/a investigador/a
2001
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Active transport of alanine by the neutral amino-acid exchanger ASCT1
Canadian Journal of Physiology and Pharmacology, Vol. 79, Núm. 12, pp. 1023-1029
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Alimentación y salud pública
McGraw-Hill Interamericana de España
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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
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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
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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
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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
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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
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DNA hybridization arrays: A powerful technology for nutritional and obesity research
British Journal of Nutrition
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Dieta mediterránea: legumbres y colesterolemia
REVISTA CHILENA DE NUTRICION, Vol. 28, Núm. 2, pp. 312 - 320
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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
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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
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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
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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
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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
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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
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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
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Información sobre la composición de alimentos: tablas y etiquetado
Alimentación y salud pública (McGraw-Hill Interamericana de España), pp. 52-59
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Leptin effect on galactose absorption in mice jejunum
Journal of Physiology and Biochemistry, Vol. 57, Núm. 4, pp. 345-346
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Modification of RXRα expression according to the duration of a cafeteria diet
Journal of Physiology and Biochemistry, Vol. 57, Núm. 4, pp. 347-348
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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