受强制性开放获取政策约束的文章 - Manuel Vázquez了解详情
无法在其他位置公开访问的文章：17 篇
Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency
P Cazón, M Vázquez, G Velazquez
Carbohydrate polymers 195, 432-443, 2018
强制性开放获取政策： Government of Spain
Characterization of bacterial cellulose films combined with chitosan and polyvinyl alcohol: Evaluation of mechanical and barrier properties
P Cazón, G Velázquez, M Vázquez
Carbohydrate polymers 216, 72-85, 2019
强制性开放获取政策： Government of Spain
Composite films of regenerate cellulose with chitosan and polyvinyl alcohol: Evaluation of water adsorption, mechanical and optical properties
P Cazón, M Vázquez, G Velazquez
International Journal of Biological Macromolecules 117, 235-246, 2018
强制性开放获取政策： Government of Spain
Acid hydrolysis of wheat straw: A kinetic study
E Guerra-Rodríguez, OM Portilla-Rivera, L Jarquín-Enríquez, JA Ramírez, ...
Biomass and Bioenergy 36, 346-355, 2012
强制性开放获取政策： Government of Spain
Novel composite films based on cellulose reinforced with chitosan and polyvinyl alcohol: Effect on mechanical properties and water vapour permeability
P Cazón, M Vázquez, G Velazquez
Polymer Testing 69, 536-544, 2018
强制性开放获取政策： European Commission, Government of Spain
Characterization of mechanical and barrier properties of bacterial cellulose, glycerol and polyvinyl alcohol (PVOH) composite films with eco-friendly UV-protective properties
P Cazón, G Velazquez, M Vazquez
Food Hydrocolloids 99, 105323, 2020
强制性开放获取政策： Government of Spain
Novel composite films from regenerated cellulose-glycerol-polyvinyl alcohol: Mechanical and barrier properties
P Cazón, G Velazquez, M Vázquez
Food Hydrocolloids 89, 481-491, 2019
强制性开放获取政策： Government of Spain
Composite films with UV-barrier properties based on bacterial cellulose combined with chitosan and poly (vinyl alcohol): study of puncture and water interaction properties
P Cazón, M Vázquez, G Velazquez
Biomacromolecules 20 (5), 2084-2095, 2019
强制性开放获取政策： Government of Spain
Fraud detection in hen housing system declared on the eggs’ label: An accuracy method based on UV-VIS-NIR spectroscopy and chemometrics
G Puertas, M Vázquez
Food chemistry 288, 8-14, 2019
强制性开放获取政策： Government of Spain
Advances in techniques for reducing cholesterol in egg yolk: A review
G Puertas, M Vázquez
Critical reviews in food science and nutrition 59 (14), 2276-2286, 2019
强制性开放获取政策： Government of Spain
Composite films with UV-barrier properties of bacterial cellulose with glycerol and poly (vinyl alcohol): puncture properties, solubility, and swelling degree
P Cazón, M Vázquez, G Velazquez
Biomacromolecules 20 (8), 3115-3125, 2019
强制性开放获取政策： Government of Spain
Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties
B García-Gómez, ML Vázquez-Odériz, N Muñoz-Ferreiro, ...
LWT 113, 108279, 2019
强制性开放获取政策： Government of Spain
Cholesterol determination in egg yolk by UV-VIS-NIR spectroscopy
G Puertas, M Vázquez
Food Control 100, 262-268, 2019
强制性开放获取政策： Government of Spain
UV-VIS-NIR spectroscopy and artificial neural networks for the cholesterol quantification in egg yolk
G Puertas, M Vázquez
Journal of Food Composition and Analysis 86, 103350, 2020
强制性开放获取政策： Government of Spain
Modelling of the acid hydrolysis of potato (Solanum tuberosum) for fermentative purposes
E Guerra-Rodríguez, OM Portilla-Rivera, JA Ramírez, M Vázquez
Biomass and Bioenergy 42, 59-68, 2012
强制性开放获取政策： Government of Spain
Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties
B García‐Gómez, ML Vázquez‐Odériz, N Muñoz‐Ferreiro, ...
International Journal of Dairy Technology 74 (1), 202-214, 2021
强制性开放获取政策： Government of Spain
Liquid whole egg fractionation: Effect of centrifugation on physicochemical attributes of quality
G Puertas, M Vázquez
Journal of Food Processing and Preservation 45 (4), e15334, 2021
强制性开放获取政策： Government of Spain
可在其他位置公开访问的文章：46 篇
Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review
JA Ramírez, RM Uresti, G Velazquez, M Vázquez
Food Hydrocolloids 25 (8), 1842-1852, 2011
强制性开放获取政策： Government of Spain
Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
SP Aubourg, JA Torres, JA Saraiva, E Guerra-Rodríguez, M Vázquez
LWT-Food Science and Technology 53 (1), 100-106, 2013
强制性开放获取政策： Government of Spain
Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment
M Vázquez, JA Torres, JM Gallardo, J Saraiva, SP Aubourg
Innovative Food Science & Emerging Technologies 18, 24-30, 2013
强制性开放获取政策： Government of Spain
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