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scopus(4)
Characterization of fresh cheeses by capillary electrophoresis
ArticleAbstract: Capillary electrophoresis was evaluated as a technique to determine the different technologies and oPalabras claves:Fresh cheese (characterization by capillary electrophoresis)Autores:Lourdes Amigo, Miralles B., Ramos M.Fuentes:scopusAnalysing para-κ-casein and related peptides as indicators of milk proteolysis
ArticleAbstract: A new capillary electrophoresis (CE) method was used to analyse raw, pasteurised and UHT milk samplePalabras claves:86 Proteolysis (casein)Autores:Lourdes Amigo, Miralles B., Ramos M., Recio I.Fuentes:scopusGenetic polymorphism of bovine milk proteins in Holstein-Friesian and Fleckvieh breeds exploited in Spain
ArticleAbstract: Genetic variants of bovine milk proteins αs1-, αs2-, β-, κ-casein (-CN), and β-lactoglobulin (β-LG),Palabras claves:Autores:García-Muro E., Lourdes Amigo, Martín-Álvarez P.J., Pérez-Rodríguez M.L., Ramos M., Zarazaga I.Fuentes:scopusPolymorphism of α<inf>s</inf>-caseins in the milk of two Spanish ovine breeds
ArticleAbstract: A total of 288 individual milk casein (CN) samples from two Spanish autochthonous ovine breeds, MancPalabras claves:Autores:Addeo F., Chianese L., López-Gálvez G., Lourdes Amigo, Ramos M.Fuentes:scopus