Search Results - Castellar, Rosario

  • Showing 1 - 8 results of 8
Refine Results
  1. 1
    Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods

    Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods by Díaz-García, Miriam Cristina, Castellar, María Rosario, Obón, José María, Obón, Concepción, Alcaraz, Francisco, Rivera, Diego

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    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

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    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.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods: A food colourant from Thymus moroderi

    Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods: A food colourant from Thymus moroderi by Díaz-García, Miriam Cristina, Castellar, María Rosario, Obón, José María, Obón, Concepción, Alcaraz, Francisco, Rivera, Diego

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  5. 5
    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

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    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

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    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

    Get full text
    Article
    Save to List
    Saved in:
  8. 8
    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.

    Get full text
    Article
    Save to List
    Saved in:

Search Tools: