1. Dipòsit Digital de la Universitat de Barcelona

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Issue DateTitleAuthor(s)
Jan-2014Experimental study of the additives influence on the forming process, stability and rheology of the whipped cream.Chavarrio Colmenares, Any Juliet
5-Oct-2015Actividad antioxidante del té blanco y de los residuos de limón: optimización de la extracción y aplicaciones en carne y en envases activosPeiró Sánchez, Sara
Jun-2014Stabilization of smoothies with emulsifiers, thickeners and gelling agentsFàbregas Freixas, Ariadna
4-Mar-2015Optimització de l'ús de la proteïna en dietes per a orada (Sparus aurata)Caballero Solares, Albert
5-Oct-2016Elucidation of the biosynthesis of carnosic acid and its reconstitution in yeastScheler, Ulschan; Brandt, Wolfgang; Porzel, Andrea; Rothe, Kathleen; Manzano Alías, David; Bozic, Dragana; Papaefthimiou, Dimitra; Balcke, Gerd Ulrich; Henning, Anja; Lohse, Swanhild; Marillonnet, Sylvestre; Kanellis, Angelos K.; Ferrer i Prats, Albert; Tissier, Alain
Jun-2018Development and validation of a method for the analysis of erythorbic acid and ascorbic acid in food for human consumptionPulido Bertran, Eloi
11-Nov-2019Antioxidants versus Food Antioxidant Additives and Food PreservativesFranco Fernández, Rafael; Navarro Brugal, Gemma; Martínez-Pinilla, Eva

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