Search Results - "Álvarez, M. Dolores Gutiérrez"

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  1. 1
    Characterization of cider by its hydrophobic protein profile and foam parameters

    Characterization of cider by its hydrophobic protein profile and foam parameters by Blanco-Gomis, Domingo, Mangas-Alonso, Juan J., Expósito-Cimadevilla, Yoana, Gutiérrez-Álvarez, M a Dolores

    Published in Food chemistry (01-07-2010)
    “…This paper describes the characterization of ciders (both “natural” and sparkling cider) from the Principality of Asturias (northwest region of Spain) through…”
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  2. 2
    Cider Proteins and Foam Characteristics:  A Contribution to Their Characterization

    Cider Proteins and Foam Characteristics:  A Contribution to Their Characterization by Blanco-Gomis, Domingo, Mangas-Alonso, Juan J, Junco-Corujedo, Sara, Gutiérrez-Álvarez, M. Dolores

    Published in Journal of agricultural and food chemistry (04-04-2007)
    “…A capillary sieving electrophoretic method for protein analysis and molecular weight determination was used to characterize ciders from Asturias, northern…”
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  3. 3
    Optimization by Factorial Design of a Capillary Electrophoresis Method for the Chiral Resolution and Determination of Zopiclone and Its Synthesis Precursor

    Optimization by Factorial Design of a Capillary Electrophoresis Method for the Chiral Resolution and Determination of Zopiclone and Its Synthesis Precursor by Gomis, Domingo Blanco, Velasco, Cristina Botas, Sánchez, Ignacio Herrero, Álvarez, M. Dolores Gutiérrez

    “…A rapid, simple and accurate capillary electrophoretic method has been developed for the determination of zopiclone and its synthesis precursor, zopiclone II,…”
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  4. 4
    Fast high performance liquid chromatography method for in-process control of sulbactam

    Fast high performance liquid chromatography method for in-process control of sulbactam by Blanco Gomis, Domingo, Sánchez Núñez, Noé, Andrés Garcı́a, Elena, Bayod Jasanada, Miguel, Gutiérrez Alvarez, M.Dolores

    Published in Analytica chimica acta (28-11-2003)
    “…A fast high performance liquid chromatographic assay coupled with UV detection (230 nm) has been developed for simultaneous determination of sulbactam and its…”
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  5. 5
    High Speed Liquid Chromatography for In-Process Control

    High Speed Liquid Chromatography for In-Process Control by Blanco Gomis, Domingo, Sánchez Núñez, Noé, Dolores Gutiérrez Álvarez, M.

    “…High speed liquid chromatography (HSLC) represents a significant advance on HPLC theme because improves the in-process control methods thanks to faster…”
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  6. 6
    High Speed Liquid Chromatography for In-Process Control of Sultamicillin

    High Speed Liquid Chromatography for In-Process Control of Sultamicillin by Gomis, Domingo Blanco, Núñez, Noé Sánchez, Enguita, Pablo Bernad, Abrodo, Pilar Arias, Álvarez, M. Dolores Gutiérrez

    “…A fast HPLC method has been developed for simultaneous determination of sultamicillin and its synthesis precursors. The analytes are separated in 2.5 min by…”
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  7. 7
    Analytical Methods: Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics

    Analytical Methods: Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics by Blanco-Gomis, Domingo, Mangas-Alonso, Juan J, Junco-Corujedo, Sara, Gutierrez-Alvarez, M Dolores

    Published in Food chemistry (01-07-2009)
    “…This paper describes the characterisation of sparkling ciders from Asturias, northern Spain, by means of the analysis of their protein content and their foam…”
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  8. 8
    Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics

    Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics by Blanco-Gomis, Domingo, Mangas-Alonso, Juan J., Junco-Corujedo, Sara, Gutiérrez-Álvarez, M a.Dolores

    Published in Food chemistry (01-07-2009)
    “…This paper describes the characterisation of sparkling ciders from Asturias, northern Spain, by means of the analysis of their protein content and their foam…”
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  9. 9
    Fractionation and characterization of soluble proteins from cider

    Fractionation and characterization of soluble proteins from cider by Gomis, Domingo Blanco, Cimadevilla, Yoana Expósito, Corujedo, Sara Junco, Gutiérrez Álvarez, Mª Dolores

    Published in Food chemistry (2003)
    “…Soluble protein characterization of cider was carried out by reversed-phase high performance liquid chromatography (RP-HPLC) and sodium dodecyl…”
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