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Results:
1-16
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Results: 16
Authors:
Ansorena, D
Gimeno, O
Astiasaran, I
Bello, J
Citation: D. Ansorena et al., Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona, FOOD RES IN, 34(1), 2001, pp. 67-75
Authors:
Rivas, FJ
Beltran, FJ
Gimeno, O
Acedo, B
Citation: Fj. Rivas et al., Wet air oxidation of wastewater from olive oil mills, CHEM ENG TE, 24(4), 2001, pp. 415-421
Authors:
Rivas, FJ
Gimeno, O
Portela, JR
de la Ossa, EM
Beltran, FJ
Citation: Fj. Rivas et al., Supercritical water oxidation of olive oil mill wastewater, IND ENG RES, 40(16), 2001, pp. 3670-3674
Authors:
Gimeno, O
Astiasaran, I
Bello, J
Citation: O. Gimeno et al., Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages, FOOD MICROB, 18(3), 2001, pp. 329-334
Authors:
Rivas, FJ
Beltran, FJ
Gimeno, O
Alvarez, P
Citation: Fj. Rivas et al., Chemical-biological treatment of table olive manufacturing wastewater, J ENV ENG, 127(7), 2001, pp. 611-619
Authors:
Muguerza, E
Gimeno, O
Ansorena, D
Bloukas, JG
Astiasaran, I
Citation: E. Muguerza et al., 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 SCI, 59(3), 2001, pp. 251-258
Authors:
Gimeno, O
Astiasaran, I
Bello, J
Citation: O. Gimeno et al., Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations, MEAT SCI, 57(1), 2001, pp. 23-29
Authors:
Rivas, FJ
Beltran, FJ
Gimeno, O
Frades, J
Citation: Fj. Rivas et al., Treatment of olive oil mill wastewater by Fenton's reagent, J AGR FOOD, 49(4), 2001, pp. 1873-1880
Authors:
Beltran, F
Garcia-Araya, JF
Navarrete, V
Gimeno, O
Citation: F. Beltran et al., Treatment of wastewater from table olive industries: Quantum yield of photolytic processes, B ENVIR CON, 67(2), 2001, pp. 195-201
Authors:
Rivas, FJ
Beltran, FJ
Gimeno, O
Citation: Fj. Rivas et al., Joint treatment of wastewater from table olive processing and urban wastewater. Integrated ozonation-aerobic oxidation, CHEM ENG TE, 23(2), 2000, pp. 177-181
Authors:
Gimeno, O
Ansorena, D
Astiasaran, I
Bello, J
Citation: O. Gimeno et al., Characterization of chorizo de Pamplona: instrumental measurements of colour and texture, FOOD CHEM, 69(2), 2000, pp. 195-200
Authors:
Rivas, J
Beltran, F
Acedo, B
Gimeno, O
Citation: J. Rivas et al., Two-step wastewater treatment: Sequential ozonation-aerobic biodegradation, OZONE-SCI E, 22(6), 2000, pp. 617-636
Authors:
Rivas, FJ
Beltran, FJ
Alvarez, P
Frades, J
Gimeno, O
Citation: Fj. Rivas et al., Joint aerobic biodegradation of wastewater from table olive manufacturing industries and urban wastewater, BIOPROC ENG, 23(3), 2000, pp. 283-286
Authors:
Errando, CL
Sifre, C
Moliner, S
Valia, JC
Gimeno, O
Minguez, A
Boils, P
Citation: Cl. Errando et al., Subarachnoid ketamine in swine - Pathological findings after repeated doses: Acute toxicity study, REG ANES PA, 24(2), 1999, pp. 146-152
Authors:
Beltran, FJ
Garcia-Araya, JF
Frades, J
Alvarez, P
Gimeno, O
Citation: Fj. Beltran et al., Effects of single and combined ozonation with hydrogen peroxide or UV radiation on the chemical degradation and biodegradability of debittering tableolive industrial wastewaters, WATER RES, 33(3), 1999, pp. 723-732
Authors:
Gimeno, O
Astiasaran, I
Bello, J
Citation: O. Gimeno et al., Influence of partial replacement of NaCl with KCl and CaCl2 oil texture and color of dry fermented sausages, J AGR FOOD, 47(3), 1999, pp. 873-877
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1-16
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