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Results:
1-14
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Results: 14
Authors:
RECIO MI
VILLAMIEL M
MARTINEZCASTRO I
OLANO A
Citation: Mi. Recio et al., CHANGES IN FREE MONOSACCHARIDES DURING STORAGE OF SOME UHT MILKS - A PRELIMINARY-STUDY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(2), 1998, pp. 180-181
Authors:
VILLAMIEL M
MARTINEZCASTRO I
OLANO A
CORZO N
Citation: M. Villamiel et al., QUANTITATIVE-DETERMINATION OF CARBOHYDRATES IN ORANGE JUICE BY GAS-CHROMATOGRAPHY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(1), 1998, pp. 48-51
Authors:
VILLAMIEL M
CORZO N
Citation: M. Villamiel et N. Corzo, LACTULOSE FORMATION DURING BATCH MICROWAVE TREATMENT OF DIFFERENT TYPES OF DAIRY-PRODUCTS, Milchwissenschaft, 53(9), 1998, pp. 487-490
Authors:
VILLAMIEL M
MUNOZ MM
HERNANDEZ A
CORZO N
Citation: M. Villamiel et al., BETA-LACTOGLOBULIN DENATURATION AND FUROSINE FORMATION DURING CONTINUOUS MICROWAVE TREATMENT OF MILK AT TEMPERATURES OF 90-120-DEGREES-C, Milchwissenschaft, 53(8), 1998, pp. 434-436
Authors:
VILLAMIEL M
DELCASTILLO MD
SANMARTIN C
CORZO N
Citation: M. Villamiel et al., ASSESSMENT OF THE THERMAL-TREATMENT OF ORANGE JUICE DURING CONTINUOUSMICROWAVE AND CONVENTIONAL HEATING, Journal of the Science of Food and Agriculture, 78(2), 1998, pp. 196-200
Authors:
VILLAMIEL M
LOPEZFANDINO R
CORZO N
OLANO A
Citation: M. Villamiel et al., DENATURATION OF BETA-LACTOGLOBULIN AND NATIVE ENZYMES IN THE PLATE EXCHANGER AND HOLDING TUBE SECTION DURING CONTINUOUS-FLOW PASTEURIZATIONOF MILK, Food chemistry, 58(1-2), 1997, pp. 49-52
Authors:
DERAFAEL D
VILLAMIEL M
OLANO A
Citation: D. Derafael et al., FORMATION OF LACTULOSE AND FUROSINE DURING HEAT-TREATMENT OF MILK AT TEMPERATURES OF 100-120-DEGREES-C, Milchwissenschaft, 52(2), 1997, pp. 76-78
Authors:
VILLAMIEL M
LOPEZFANDINO R
OLANO A
Citation: M. Villamiel et al., MICROWAVE PASTEURIZATION OF MILK IN A CONTINUOUS-FLOW UNIT - EFFECTS ON THE CHEESE-MAKING PROPERTIES OF GOATS MILK, Milchwissenschaft, 52(1), 1997, pp. 29-32
Authors:
LOPEZFANDINO R
VILLAMIEL M
CORZO N
OLANO A
Citation: R. Lopezfandino et al., ASSESSMENT OF THE THERMAL-TREATMENT OF MILK DURING CONTINUOUS MICROWAVE AND CONVENTIONAL HEATING, Journal of food protection, 59(8), 1996, pp. 889-892
Authors:
VILLAMIEL M
CORZO N
MARTINEZCASTRO I
OLANO A
Citation: M. Villamiel et al., CHEMICAL-CHANGES DURING MICROWAVE TREATMENT OF MILK, Food chemistry, 56(4), 1996, pp. 385-388
Authors:
CORZO N
VILLAMIEL M
MARTINEZCASTRO I
Citation: N. Corzo et al., LACTULOSE, MONOSACCHARIDES AND UNDENATURED SERUM-PROTEIN CONTENTS IN COMMERCIAL UHT CREAMS AND THEIR USEFULNESS FOR THERMAL-TREATMENT ASSESSMENT, Food chemistry, 56(4), 1996, pp. 429-432
Authors:
VILLAMIEL M
LOPEZFANDINO R
CORZO N
MARTINEZCASTRO I
OLANO A
Citation: M. Villamiel et al., EFFECTS OF CONTINUOUS-FLOW MICROWAVE TREATMENT ON CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF MILK, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 202(1), 1996, pp. 15-18
Authors:
VILLAMIEL M
LOPEZFANDINO R
OLANO A
Citation: M. Villamiel et al., MICROWAVE PASTEURIZATION OF MILK IN A CONTINUOUS-FLOW UNIT - SHELF-LIFE OF COWS MILK, Milchwissenschaft, 51(12), 1996, pp. 674-677
Authors:
TROYANO E
VILLAMIEL M
OLANO A
SANZ J
MARTINEZCASTRO I
Citation: E. Troyano et al., MONOSACCHARIDES AND MYOINOSITOL IN COMMERCIAL MILKS, Journal of agricultural and food chemistry, 44(3), 1996, pp. 815-817
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