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Results:
1-18
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Results: 18
Authors:
Fagoaga, C
Rodrigo, I
Conejero, V
Hinarejos, C
Tuset, JJ
Arnau, J
Pina, JA
Navarro, L
Pena, L
Citation: C. Fagoaga et al., Increased tolerance to Phytophthora citrophthora in transgenic orange plants constitutively expressing a tomato pathogenesis related protein PR-5, MOL BREED, 7(2), 2001, pp. 175-185
Authors:
Oliver, MA
Gobantes, I
Arnau, J
Elvira, J
Riu, P
Grebol, N
Monfort, JM
Citation: Ma. Oliver et al., Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection, MEAT SCI, 58(3), 2001, pp. 305-312
Authors:
Arnau, J
Gou, P
Citation: J. Arnau et P. Gou, Effect of air relative humidity on ham rind and subcutaneous salted fat during the resting period, MEAT SCI, 58(1), 2001, pp. 65-68
Authors:
Arnau, J
Bono, R
Citation: J. Arnau et R. Bono, Autocorrelation and bias in short time series: An alternative estimator, QUAL QUANT, 35(4), 2001, pp. 365-387
Authors:
Ruiz, JA
Guerrero, L
Arnau, J
Guardia, MD
Esteve-Garcia, E
Citation: Ja. Ruiz et al., Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or beta-carotene as antioxidants and different supplemental fats, POULTRY SCI, 80(7), 2001, pp. 976-982
Authors:
Boadas, C
Gou, P
Valero, A
Arnau, J
Citation: C. Boadas et al., Changes in different zones of dry-cured ham during drying - Moisture and sodium chloride content, FLEISCHWIRT, 81(1), 2001, pp. 91-93
Authors:
Guerrero, L
Romero, A
Gou, P
Aleta, N
Arnau, J
Citation: L. Guerrero et al., Sensory profiles of different walnuts (Juglans regia L.), FOOD SC TEC, 6(3), 2000, pp. 207-216
Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting
Authors:
Gou, P
Diaz, I
Guerrero, L
Valero, A
Arnau, J
Romero, A
Citation: P. Gou et al., Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting, FOOD SC TEC, 6(1), 2000, pp. 1-7
Authors:
Comaposada, J
Gou, P
Pakowski, Z
Arnau, J
Citation: J. Comaposada et al., Desorption isotherms for pork meat at different NaCl contents and temperatures, DRY TECHNOL, 18(3), 2000, pp. 723-746
Authors:
Ravn, P
Arnau, J
Madsen, SM
Vrang, A
Israelsen, H
Citation: P. Ravn et al., The development of TnNuc and its use for the isolation of novel secretion signals in Lactococcus lactis, GENE, 242(1-2), 2000, pp. 347-356
Authors:
Comaposada, J
Gou, P
Arnau, J
Citation: J. Comaposada et al., The effect of sodium chloride content and temperature on pork meat isotherms, MEAT SCI, 55(3), 2000, pp. 291-295
Authors:
Bono, R
Arnau, J
Citation: R. Bono et J. Arnau, Designs of small samples: Analysis by generalized least squares, PSICOTHEMA, 12, 2000, pp. 87-90
Authors:
Losada, JL
Arnau, J
Citation: Jl. Losada et J. Arnau, Reliability among observers when the data are categorical., PSICOTHEMA, 12, 2000, pp. 335-339
Authors:
Arnau, J
Garriga, M
Citation: J. Arnau et M. Garriga, The effect of certain amino acids and browning inhibitors on the 'black spot' phenomenon produced by Carnimonas nigrificans, J SCI FOOD, 80(11), 2000, pp. 1655-1658
Authors:
Melchiorsen, CR
Jokumsen, KV
Villadsen, J
Johnsen, MG
Israelsen, H
Arnau, J
Citation: Cr. Melchiorsen et al., Synthesis and posttranslational regulation of pyruvate formate-lyase in Lactococcus lactis, J BACT, 182(17), 2000, pp. 4783-4788
Authors:
Carrascosa, AV
Sanabria, C
Cornejo, I
Boadas, C
Arnau, J
Citation: Av. Carrascosa et al., Microbiological induction of deep-tissue putrefaction in fry-cured hams, FLEISCHWIRT, 80(1), 2000, pp. 110-114
Authors:
Madsen, SM
Arnau, J
Vrang, A
Givskov, M
Israelsen, H
Citation: Sm. Madsen et al., Molecular characterization of the pH-inducible and growth phase-dependent promoter P170 of Lactococcus lactis, MOL MICROB, 32(1), 1999, pp. 75-87
Authors:
Guerrero, L
Gou, P
Arnau, J
Citation: L. Guerrero et al., The influence of meat pH on mechanical and sensory textural properties of dry-cured ham, MEAT SCI, 52(3), 1999, pp. 267-273
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