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Gema Puertas

Showing results (1-10 of 7) with videos related to

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Critical Reviews in Food Science and Nutrition|March 8, 2018
Advances in techniques for reducing cholesterol in egg yolk: A reviewGema Puertas, Manuel Vázquez
Food Chemistry|March 24, 2019
Fraud detection in hen housing system declared on the eggs' label: An accuracy method based on UV-VIS-NIR spectroscopy and chemometricsGema Puertas, Manuel Vázquez
Polymers|December 11, 2022
Production and Characterization of Active Bacterial Cellulose Films Obtained from the Fermentation of Wine Bagasse and Discarded Potatoes by <i>Komagateibacter xylinus</i>Patricia Cazón, Gema Puertas, Manuel Vázquez
International Journal of Biological Macromolecules|April 25, 2024
Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activityPatricia Cazón, Gema Puertas, Manuel Vázquez
Polymers|October 14, 2023
Processing of Grape Bagasse and Potato Wastes for the Co-Production of Bacterial Cellulose and Gluconic Acid in an Airlift BioreactorManuel Vázquez, Gema Puertas, Patricia Cazón
Food Chemistry|October 28, 2022
A quick method for fraud detection in egg labels based on egg centrifugation plasmaGema Puertas, Patricia Cazón, Manuel Vázquez
Analytica Chimica Acta|April 16, 2018
Highly efficient DNA extraction and purification from olive oil on a washable and reusable miniaturized deviceJoana Carvalho, Gema Puertas, João Gaspar, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|March 8, 2018
Advances in techniques for reducing cholesterol in egg yolk: A reviewGema Puertas, Manuel Vázquez
Food Chemistry|March 24, 2019
Fraud detection in hen housing system declared on the eggs' label: An accuracy method based on UV-VIS-NIR spectroscopy and chemometricsGema Puertas, Manuel Vázquez
Polymers|December 11, 2022
Production and Characterization of Active Bacterial Cellulose Films Obtained from the Fermentation of Wine Bagasse and Discarded Potatoes by <i>Komagateibacter xylinus</i>Patricia Cazón, Gema Puertas, Manuel Vázquez
International Journal of Biological Macromolecules|April 25, 2024
Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activityPatricia Cazón, Gema Puertas, Manuel Vázquez
Polymers|October 14, 2023
Processing of Grape Bagasse and Potato Wastes for the Co-Production of Bacterial Cellulose and Gluconic Acid in an Airlift BioreactorManuel Vázquez, Gema Puertas, Patricia Cazón
Food Chemistry|October 28, 2022
A quick method for fraud detection in egg labels based on egg centrifugation plasmaGema Puertas, Patricia Cazón, Manuel Vázquez
Analytica Chimica Acta|April 16, 2018
Highly efficient DNA extraction and purification from olive oil on a washable and reusable miniaturized deviceJoana Carvalho, Gema Puertas, João Gaspar, et al.
Pageof 1