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Results: 1-25/43
Authors:
Gomez-Guillen, MC
Turnay, J
Fernandez-Diaz, MD
Ulmo, N
Lizarbe, MA
Montero, P
Citation: Mc. Gomez-guillen et al., Structural and physical properties of gelatin extracted from different marine species: a comparative study, FOOD HYDROC, 16(1), 2002, pp. 25-34
Authors:
Prego, R
Dale, AW
deCastro, M
Gomez-Gesteira, M
Taboada, JJ
Montero, P
Villareal, MR
Perez-Villar, V
Citation: R. Prego et al., Hydrography of the Pontevedra Ria: Intra-annual spatial and temporal variability in a Galician coastal system (NW Spain), J GEO RES-O, 106(C9), 2001, pp. 19845-19857
Authors:
Montero, P
Perez-Mateos, M
Citation: P. Montero et M. Perez-mateos, Mince gels with hydrocolloids and salts: composition/function relationships and discrimination of functionality by multivariate analysis, EUR FOOD RE, 213(4-5), 2001, pp. 338-342
Authors:
Hurtado, JL
Montero, P
Borderias, J
Solas, MT
Citation: Jl. Hurtado et al., High-pressure/temperature treatment effect on the characteristics of octopus (Octopus vulgaris) arm muscle, EUR FOOD RE, 213(1), 2001, pp. 22-29
Authors:
Montero, P
Avalos, A
Perez-Mateos, M
Citation: P. Montero et al., Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition: additives and high-pressure treatment, FOOD CHEM, 75(3), 2001, pp. 317-324
Authors:
Fernandez-Diaz, MD
Montero, P
Gomez-Guillen, MC
Citation: Md. Fernandez-diaz et al., Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase, FOOD CHEM, 74(2), 2001, pp. 161-167
Authors:
Montero, P
Solas, T
Perez-Mateos, M
Citation: P. Montero et al., Pressure-induced gel properties of fish mince with ionic and non-ionic gums added, FOOD HYDROC, 15(2), 2001, pp. 185-194
Authors:
Gomez-Guillen, MC
Sarabia, AI
Solas, MT
Montero, P
Citation: Mc. Gomez-guillen et al., Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin, J SCI FOOD, 81(7), 2001, pp. 665-673
Authors:
Garuti, G
Bea, F
Zaccarini, F
Montero, P
Citation: G. Garuti et al., Age, geochemistry and petrogenesis of the ultramafic pipes in the Ivrea Zone, NW Italy, J PETROLOGY, 42(2), 2001, pp. 433-457
Authors:
Montero, P
Lopez-Caballero, ME
Perez-Mateos, M
Citation: P. Montero et al., The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus), J FOOD SCI, 66(8), 2001, pp. 1201-1206
Authors:
Perez-Mateos, M
Hurtado, JL
Montero, P
Fernandez-Martin, F
Citation: M. Perez-mateos et al., Interactions of kappa-carrageenan plus other hydrocolloids in fish myosystem gels, J FOOD SCI, 66(6), 2001, pp. 838-843
Authors:
Hurtado, JL
Montero, P
Borderias, R
Citation: Jl. Hurtado et al., Chilled storage of pressurized octopus (Octopus vulgaris) muscle, J FOOD SCI, 66(3), 2001, pp. 400-406
Authors:
Gomez-Guillen, MC
Montero, P
Citation: Mc. Gomez-guillen et P. Montero, Extraction of gelatin from megrim (Lepidorhombus boscii) skins with several organic acids, J FOOD SCI, 66(2), 2001, pp. 213-216
Authors:
Bea, F
Arzamastsev, A
Montero, P
Arzamastseva, L
Citation: F. Bea et al., Anomalous alkaline rocks of Soustov, Kola: evidence of mantle-derived metasomatic fluids affecting crustal materials, CONTR MIN P, 140(5), 2001, pp. 554-566
Authors:
Perez-Mateos, M
Montero, P
Citation: M. Perez-mateos et P. Montero, Response surface methodology multivariate analysis of properties of high-pressure-induced fish mince gel, EUR FOOD RE, 211(2), 2000, pp. 79-85
Authors:
Perez-Mateos, M
Montero, P
Citation: M. Perez-mateos et P. Montero, Contribution of hydrocolloids to gelling properties of blue whiting muscle, EUR FOOD RE, 210(6), 2000, pp. 383-390
Authors:
Hurtado, JL
Montero, P
Borderias, AJ
Citation: Jl. Hurtado et al., Extension of shelf life of chilled hake (Merluccius capensis) by high pressure, FOOD SC TEC, 6(3), 2000, pp. 243-249
Authors:
Montero, P
Colman, AD
Citation: P. Montero et Ad. Colman, Collective consciousness and the psychology of human interconnectedness, GROUP, 24(2-3), 2000, pp. 203-219
Authors:
Lopez-Caballero, ME
Perez-Mateos, M
Montero, P
Borderias, AJ
Citation: Me. Lopez-caballero et al., Oyster preservation by high-pressure treatment, J FOOD PROT, 63(2), 2000, pp. 196-201
Authors:
Lopez-Caballero, ME
Perez-Mateos, M
Borderias, JA
Montero, P
Citation: Me. Lopez-caballero et al., Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment, J FOOD PROT, 63(10), 2000, pp. 1381-1388
Authors:
Sarabia, AI
Gomez-Guillen, MC
Montero, P
Citation: Ai. Sarabia et al., The effect of added salts on the viscoelastic properties of fish skin gelatin, FOOD CHEM, 70(1), 2000, pp. 71-76
Authors:
Montero, P
Bernis, C
Varea, C
Arias, S
Citation: P. Montero et al., Lifetime dietary change and its relation to increase in weight in Spanish women, INT J OBES, 24(1), 2000, pp. 14-19
Authors:
deCastro, M
Gomez-Gesteira, M
Prego, R
Taboada, JJ
Montero, P
Herbello, P
Perez-Villar, V
Citation: M. Decastro et al., Wind and tidal influence on water circulation in a Galician ria (NW Spain), EST COAST S, 51(2), 2000, pp. 161-176
Authors:
Montero, P
Hurtado, JL
Perez-Mateos, M
Citation: P. Montero et al., Microstructural behaviour and gelling characteristics of myosystem proteingels interacting with hydrocolloids, FOOD HYDROC, 14(5), 2000, pp. 455-461
Authors:
Daneri, G
Dellarossa, V
Quinones, R
Jacob, B
Montero, P
Ulloa, O
Citation: G. Daneri et al., Primary production and community respiration in the Humboldt Current System off Chile and associated oceanic areas, MAR ECOL-PR, 197, 2000, pp. 41-49