Instituto de Biotecnología Vegetal

1999

1. A new fuzzy control system for white wine fermentation

   Food Control, Vol. 10, Núm. 3, pp. 175-180

2. A predictive model that describes the effect of prolonged heating at 70 to 90°C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme

   Applied and Environmental Microbiology, Vol. 65, Núm. 8, pp. 3449-3457

3. A rapid and continuous spectrophotometric method to measure β-glucosidase activity based on p-nitrophenyl β-O-D-glucopyranoside hydrolysis

   Phytochemical Analysis, Vol. 10, Núm. 4, pp. 171-174

4. Application of a frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus

   Trends in Food Science and Technology, Vol. 10, Núm. 4-5, pp. 158-162

5. Application of nonlinear regression analysis to the estimation of kinetic parameters for two enterotoxigenic strains of Bacillus cereus spores

   Food Microbiology, Vol. 16, Núm. 6, pp. 607-613

6. Caracterización colorimétrica de diversos cultivares de gerbera ("Gerbera jamesonii") para flor cortada

   Investigación agraria. Producción y protección vegetales, Vol. 14, Núm. 1, pp. 217-224

7. Differential effects of nitric oxide on peroxidase and H2O2 production by the xylem of Zinnia elogans

   Plant, Cell and Environment, Vol. 22, Núm. 7, pp. 891-897

8. Does diphenylene iodonium chloride have any effect on the O2--generating step of plant peroxidases?

   FEBS Letters, Vol. 462, Núm. 3, pp. 254-256

9. Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate

   International Journal of Food Microbiology, Vol. 52, Núm. 3, pp. 197-201

10. Effect of fire on hard-coated Cistaceae seed banks and its influence on techniques for quantifying seed banks

    Plant Ecology, Vol. 144, Núm. 1, pp. 103-114

11. Effect of packaging treatments and vacuum-cooling on quality of winter harvested iceberg lettuce

    Food Research International, Vol. 32, Núm. 9, pp. 621-627

12. Effect of two irrigation rates on yield, incidence of blossom-end rot, mineral content and free amino acid levels in tomato cultivated under drip irrigation using saline water

    Journal of Horticultural Science and Biotechnology, Vol. 74, Núm. 4, pp. 430-435

13. Evaluation of Trichoderma harzianum for controlling root rot caused by Phytophthora capsici in pepper plants

    Plant Pathology, Vol. 48, Núm. 1, pp. 58-65

14. Fermentative metabolism and organic acid concentrations in fruit of selected strawberry cultivars with different tolerances to carbon dioxide

    Journal of the American Society for Horticultural Science, Vol. 124, Núm. 6, pp. 696-701

15. Genetics of Melon yellows virus resistance derived from Cucumis melo ssp. agrestis

    European Journal of Plant Pathology, Vol. 105, Núm. 5, pp. 453-464

16. H2O2-mediated pigment decay in strawberry as a model system for studying color alterations in processed plant foods

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 3, pp. 824-827

17. Heat resistance of native and demineralized spores of Bacillus subtilis sporulated at different temperatures

    Applied and Environmental Microbiology, Vol. 65, Núm. 3, pp. 1316-1319

18. Importancia de las leguminosas en las primeras etapas de la sucesión vegetal en un pinar quemado de la provincia de Albacete (España)

    Investigación agraria. Sistemas y recursos forestales, Vol. 8, Núm. 1, pp. 273-282

19. Influence of growth retardants on the growth and development of Zantedeschia aethiopica

    Acta Horticulturae, Vol. 486, pp. 333-337

20. Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods

    International Journal of Food Microbiology, Vol. 46, Núm. 3, pp. 243-249