about
Enzymatic isolation and structural characterisation of polymeric suberin of cork from Quercus suber L.Study of the behaviour of amino acids in aqueous solution by time-domain NMR and high-resolution NMR.Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration.Microorganisms under high pressure--adaptation, growth and biotechnological potential.Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology.Extension of raw watermelon juice shelf-life up to 58days by hyperbaric storage.FTIR and Raman Spectroscopy Applied to Dementia Diagnosis Through Analysis of Biological Fluids.Overall biochemical changes in bacteria photosensitized with cationic porphyrins monitored by infrared spectroscopy.Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies.Bacteriophages with potential to inactivate Salmonella Typhimurium: Use of single phage suspensions and phage cocktails.Study of an enzyme coupled system for the development of fibre optical bilirubin sensors.SDS-PAGE and IR spectroscopy to evaluate modifications in the viral protein profile induced by a cationic porphyrinic photosensitizer.Aroma potential of two bairrada white grape varieties: Maria Gomes and Bical.Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques.Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening.Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts.Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying.Method for analysis dried vine fruits contaminated with ochratoxin A.Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation.Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum.Distinction and identification of lignins based on their volatile headspace composition.Sequential in vitro pepsin digestion of uncooked and cooked sorghum and maize samples.Measurements of the effects of wine maceration with oak chips using an electronic tongue.Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigeration.High-resolution NMR and diffusion-ordered spectroscopy of port wine.Influence of a cationic polysaccharide on starch functionality.Effects of UV radiation on the lipids and proteins of bacteria studied by mid-infrared spectroscopy.Detection of copper, lead, cadmium and iron in wine using electronic tongue sensor system.Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure.Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis.Detection of rancid defect in virgin olive oil by the electronic nose.Evaluation of the microbiological quality of drinking water in the district of Braganca (Northwest Portugal) throughout a ten-year period (1996-2005), during the implementation of the 1998/83 EC directive.Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice.Variability of cork from Portuguese Quercus suber studied by solid-state (13)C-NMR and FTIR spectroscopiesApplication of Mid- and Near-Infrared Spectroscopy for the Control and Chemical Evaluation of Brine Solutions and Traditional Sea SaltsSea SaltFourier Transform Near-Infrared Spectroscopy Application for Sea Salt Quality EvaluationEvaluation of the Potential of Mid-Infrared Spectroscopy to Assess the Microbiological Quality of HamRelationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study
P50
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P50
description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Ivonne Delgadillo
@ast
Ivonne Delgadillo
@en
Ivonne Delgadillo
@es
Ivonne Delgadillo
@nl
Ivonne Delgadillo
@sl
type
label
Ivonne Delgadillo
@ast
Ivonne Delgadillo
@en
Ivonne Delgadillo
@es
Ivonne Delgadillo
@nl
Ivonne Delgadillo
@sl
altLabel
Ivonne; I. Delgadillo Delgadillo
@en
prefLabel
Ivonne Delgadillo
@ast
Ivonne Delgadillo
@en
Ivonne Delgadillo
@es
Ivonne Delgadillo
@nl
Ivonne Delgadillo
@sl
P1153
P1053
L-4431-2014
P106
P1153
55333765400
55831780200
7004631386
P21
P31
P3829
P496
0000-0001-8589-8806