Search Results - Castellar, M. Rosario

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  1. 1
    Purification of a red-purple food colorant from prickly pears of Opuntia stricta by fermentation with Saccharomyces cerevisiae

    Purification of a red-purple food colorant from prickly pears of Opuntia stricta by fermentation with Saccharomyces cerevisiae by Obon, Jose Maria, Castellar, M. Rosario, Alacid, Mercedes, Fernández-López, Jose Antonio

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  2. 2
    Effect of zeolite addition on ethanol production from glucose by Saccharomyces bayanus

    Effect of zeolite addition on ethanol production from glucose by Saccharomyces bayanus by Castellar, M.R, Aires-Barros, M.R, Cabral, J.M.S, Iborra, J.L

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  3. 3
    Effect of zeolite addition on ethanol production from glucose bySaccharomyces bayanus

    Effect of zeolite addition on ethanol production from glucose bySaccharomyces bayanus by Castellar, M. Rosário, Aires-Barros, M. Raquel, Cabral, Joaquium M. S., Iborra, José L.

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  4. 4
    Color Properties and Stability of Betacyanins from Opuntia Fruits

    Color Properties and Stability of Betacyanins from Opuntia Fruits by Castellar, Rosario, Obón, José M., Alacid, Mercedes, Fernández-López, José A.

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  5. 5
    Determination of Antioxidant Constituents in Cactus Pear Fruits

    Determination of Antioxidant Constituents in Cactus Pear Fruits by Fernández-López, José A, Almela, Luís, Obón, José M, Castellar, Rosario

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  6. 6
    Monitoring by Liquid Chromatography Coupled to Mass Spectrometry the Impact of pH and Temperature on the Pigment Pattern of Cactus Pear Fruit Extracts

    Monitoring by Liquid Chromatography Coupled to Mass Spectrometry the Impact of pH and Temperature on the Pigment Pattern of Cactus Pear Fruit Extracts by Fernández-López, José A., Castellar, Rosario, Obón, José M., Almela, Luis

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