about
Manufacture of fermentable sugar solutions from sugar cane bagasse hydrolyzed with phosphoric acid at atmospheric pressure.Precooling treatments induce resistance of Anastrepha ludens eggs to quarantine treatments of high-pressure processing combined with cold.High hydrostatic pressure at low temperature as a quarantine treatment to improve the quality of fruits.Analytical Methods Used in the Quality Control of Honey.Evaluation of heavy metal contents in co-composts of poultry manure with barley wastes or chestnut burr/leaf litter.Modeling of the hydrolysis of sugar cane bagasse with hydrochloric acid.Determination of polyphenolic compounds of red wines by UV-VIS-NIR spectroscopy and chemometrics tools.Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast.Resistance of Mexican fruit fly to quarantine treatments of high hydrostatic pressure combined with heat.Resistance of Mexican fruit fly to quarantine treatments of high-pressure processing combined with cold.Honeydew Honeys: A Review on the Characterization and Authentication of Botanical and Geographical Origins.Proteomics analysis in frozen horse mackerel previously high-pressure processed.Production of carotenoids byPhaffia rhodozyma growing on media made from hemicellulosic hydrolysates ofEucalyptus globulus woodQ56955446High-affinity sequence-selective DNA binding by iridium(iii) polypyridyl organometallopeptidesSensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluationCo-composting of chestnut burr and leaf litter with solid poultry manureOptimization of Phaffia rhodozyma continuous culture through response surface methodologyNegative effect of discharging vinification lees on soilsEvaluation of mesophilic biodegraded grape marc as soil fertilizerMechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold bindingPhysicochemical evaluation of low-fat yoghurt produced with microbial transglutaminaseComposite films of regenerate cellulose with chitosan and polyvinyl alcohol: Evaluation of water adsorption, mechanical and optical propertiesCellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparencyRegenerated cellulose films with chitosan and polyvinyl alcohol: Effect of the moisture content on the barrier, mechanical and optical propertiesEffect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storageComposite Films with UV-Barrier Properties of Bacterial Cellulose with Glycerol and Poly(vinyl alcohol): Puncture Properties, Solubility, and Swelling DegreeEnvironmentally Friendly Films Combining Bacterial Cellulose, Chitosan, and Polyvinyl Alcohol: Effect of Water Activity on Barrier, Mechanical, and Optical PropertiesComposite Films with UV-Barrier Properties Based on Bacterial Cellulose Combined with Chitosan and Poly(vinyl alcohol): Study of Puncture and Water Interaction PropertiesComparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures
P50
Q33431776-50A0F9F2-C6E8-48A4-A07B-1FDD55CC47CAQ38417730-A2B5EEE3-CBEB-4271-AB0F-8E47584CA84FQ38433507-BDC4F672-5D41-432E-AA75-E301FC37798EQ39041389-E8EF8C55-0B0E-4B96-B148-3BAE1CBFC066Q43335162-A5DEDDE0-3F90-48E0-9761-5DDDABF39194Q44258275-558CDD8A-8149-40A1-991F-66EF46E023AFQ50473851-EEE9FD61-91AF-448F-A1BA-3A9B533D6781Q51354584-2FDE745B-CA56-48DC-BC82-6FBE6A47B37CQ52704069-809349D6-F21C-4E4E-A880-250F5FF4DBEDQ52718812-E02D18ED-2998-43A7-9AE4-F5573716AF51Q52878639-9396859A-024A-424A-A0D8-449E67160674Q54273428-B3FA26AA-4C29-4E65-BB9A-6E81D39629EBQ56955438-0E37416F-3AA9-42BE-96BF-394A104D411CQ56955446-A595A5C0-12B4-48AA-8D35-92E587A8DCD0Q56992613-9B0FA710-7BB4-4B80-A076-7027D1E9B08FQ57290654-66E84293-34B2-46DE-BB93-1A8898EB1F43Q58458078-084728ED-EBA7-45B3-A9F3-FD7D5439CBBEQ74659768-43CB63E1-4C5E-428D-B830-26A05845725FQ79905233-F333E42C-2277-4117-9CA9-08DE907C4DEBQ80598795-1B6FEBC6-07A9-4771-A36B-566535E74EF7Q84104567-DB277E00-7805-4581-963C-E72D7F8EF28DQ88455022-69470680-16B7-44A0-95A9-83C5F27784CDQ88789330-79C2E7CF-5902-4C89-A3CE-50113AD94E35Q88876606-51AF182C-44FB-4815-A9F5-BF90AE0D2C38Q90333846-784A06FA-F632-4B28-9E22-F419B0A20590Q91067151-CA029AF9-1EC8-4634-B2D5-F57CF534674FQ91630804-AB2661F3-A543-49C3-BED3-618005CF2BDDQ91714681-B4BCA2E8-D603-4D9B-9E27-12DFEAA98929Q92699484-FAEAC8D7-1454-4DD6-B55E-B32FB18EB43AQ94600318-6CDC74DB-8E4B-4418-B939-20E4C8EF1CD6
P50
description
Spaans onderzoeker
@nl
forsker
@nb
researcher
@en
հետազոտող
@hy
name
M. Vazquez
@ast
M. Vazquez
@nl
M. Vazquez
@sl
Manuel Vázquez
@en
Manuel Vázquez
@es
Manuel Vázquez
@nb
type
label
M. Vazquez
@ast
M. Vazquez
@nl
M. Vazquez
@sl
Manuel Vázquez
@en
Manuel Vázquez
@es
Manuel Vázquez
@nb
altLabel
M. Vazquez
@en
prefLabel
M. Vazquez
@ast
M. Vazquez
@nl
M. Vazquez
@sl
Manuel Vázquez
@en
Manuel Vázquez
@es
Manuel Vázquez
@nb
P106
P27
P31
P496
0000-0002-0392-1724