Articles (22) Publications in which a researcher has participated


  1. A contribution to the study of the electroreduction of 2,4-diamino-1,3,5-triazine on mercury electrodes

    Journal of the Electrochemical Society, Vol. 149, Núm. 8

  2. Bleaching of olive tree residues pulp with peracetic acid and comparative study with hydrogen peroxide

    Industrial and Engineering Chemistry Research, Vol. 41, Núm. 15, pp. 3518-3525

  3. Cocomposting of beet vinasse and grape marc in windrows and static pile systems

    Compost Science and Utilization, Vol. 10, Núm. 3, pp. 258-269

  4. Composting of vinasse and cotton gin waste by using two different systems

    Resources, Conservation and Recycling, Vol. 34, Núm. 4, pp. 235-248

  5. EC(EE) processes in the reduction of some 2-methylthio-4,6-di(alkylamino)-1,3,5-triazines on mercury electrodes

    Electrochemistry Communications, Vol. 4, Núm. 1, pp. 30-35

  6. Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 8, Núm. 4, pp. 213-221

  7. Evaluación de la disponibilidad de leña de podas de encina (Quercus ilex) en Andalucía y su caracterización con vistas a la fabricación de pasta celulósica

    Afinidad: Revista de química teórica y aplicada, Vol. 59, Núm. 498, pp. 127-133

  8. Influence of ethanol pulping of wheat straw on the resulting paper sheets

    Process Biochemistry, Vol. 37, Núm. 6, pp. 665-672

  9. Influence of processing on the rheological properties of tomato paste

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 9, pp. 990-997

  10. Linear and nonlinear viscoelastic behavior of oil-in-water emulsions stabilized with polysaccharides

    Journal of Texture Studies, Vol. 33, Núm. 3, pp. 215-236

  11. Linear viscoelasticity of tomato sauce products: Influence of previous tomato paste processing

    European Food Research and Technology, Vol. 214, Núm. 5, pp. 394-399

  12. New approaches to establish optimum moisture content for compostable materials

    Bioresource Technology, Vol. 85, Núm. 1, pp. 73-78

  13. Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, Núm. 8, pp. 783-790

  14. Optimization of the rate vinasse/grape marc for co-composting process

    Process Biochemistry, Vol. 37, Núm. 10, pp. 1143-1150

  15. Pretreatment procedure for selenium speciation in shellfish using high-performance liquid chromatography-microwave-assisted digestion-hydride generation-atomic fluorescence spectrometry

    Applied Organometallic Chemistry, Vol. 16, Núm. 5, pp. 265-270

  16. Propiedades reológicas de betunes modificados con polietileno/ EPDM

    Carreteras: Revista técnica de la Asociación Española de la Carretera, Núm. 121, pp. 29-35

  17. Rheological characteristics of ground tire rubber-modified bitumens

    Chemical Engineering Journal, Vol. 89, Núm. 1-3, pp. 53-61

  18. Rheological characterization of egg yolk processed by spray-drying and lipid-cholesterol extraction with carbon dioxide

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, Núm. 2, pp. 183-190

  19. Rheological properties of cholesterol-reduced, yolk-stabilized mayonnaise

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, Núm. 8, pp. 837-843

  20. Rheological techniques as a tool to analyze polymer-bitumen interactions: Bitumen modified with polyethylene and polyethylene-based blends

    Energy and Fuels, Vol. 16, Núm. 5, pp. 1256-1263