Manuel Vazquez
Manuel Vazquez
Verified email at usc.es
Title
Cited by
Cited by
Year
Kinetic study of the acid hydrolysis of sugar cane bagasse
R Aguilar, JA Ramırez, G Garrote, M Vázquez
Journal of food engineering 55 (4), 309-318, 2002
6172002
Polysaccharide-based films and coatings for food packaging: A review
P Cazón, G Velazquez, JA Ramírez, M Vázquez
Food Hydrocolloids 68, 136-148, 2017
5482017
Neratinib after trastuzumab-based adjuvant therapy in HER2-positive breast cancer (ExteNET): 5-year analysis of a randomised, double-blind, placebo-controlled, phase 3 trial
M Martin, FA Holmes, B Ejlertsen, S Delaloge, B Moy, H Iwata, ...
The lancet oncology 18 (12), 1688-1700, 2017
4002017
Study of the hydrolysis of sugar cane bagasse using phosphoric acid
S Gámez, JJ González-Cabriales, JA Ramírez, G Garrote, M Vázquez
Journal of food engineering 74 (1), 78-88, 2006
3562006
Hydrolysis of sugar cane bagasse using nitric acid: a kinetic assessment
A Rodrıguez-Chong, JA Ramı́rez, G Garrote, M Vázquez
Journal of food Engineering 61 (2), 143-152, 2004
3332004
Hydrolysis of sorghum straw using phosphoric acid: Evaluation of furfural production
M Vazquez, M Oliva, SJ Tellez-Luis, JA Ramírez
Bioresource technology 98 (16), 3053-3060, 2007
2002007
Production of xylose from sorghum straw using hydrochloric acid
A Herrera, SJ Téllez-Luis, JA Ramırez, M Vázquez
Journal of Cereal Science 37 (3), 267-274, 2003
1742003
Effect of pectins on the gelling properties of surimi from silver carp
AM Barrera, JA Ramırez, JJ González-Cabriales, M Vázquez
Food Hydrocolloids 16 (5), 441-447, 2002
1482002
Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review
JA Ramírez, RM Uresti, G Velazquez, M Vázquez
Food Hydrocolloids 25 (8), 1842-1852, 2011
1412011
Mathematical modelling of hemicellulosic sugar production from sorghum straw
SJ Téllez-Luis, JA Ramırez, M Vázquez
Journal of Food Engineering 52 (3), 285-291, 2002
1272002
Effect of the hydrochloric acid concentration on the hydrolysis of sorghum straw at atmospheric pressure
A Herrera, SJ Téllez-Luis, JJ González-Cabriales, JA Ramı́rez, ...
Journal of Food Engineering 63 (1), 103-109, 2004
1212004
Differences between honeydew and blossom honeys: a review
C Pita-Calvo, M Vázquez
Trends in Food Science & Technology 59, 79-87, 2017
1182017
Modeling of the hydrolysis of sugar cane bagasse with hydrochloric acid
G Bustos, JA Ramírez, G Garrote, M Vázquez
Applied biochemistry and biotechnology 104 (1), 51-68, 2003
1182003
Determination of polyphenolic compounds of red wines by UV–VIS–NIR spectroscopy and chemometrics tools
MJ Martelo-Vidal, M Vázquez
Food chemistry 158, 28-34, 2014
1162014
Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams
J Ramírez, R Uresti, S Téllez, M Vázquez
Journal of Food Science 67 (5), 1778-1784, 2002
1142002
Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein
JA Ramırez, M Barrera, OG Morales, M Vázquez
Food Hydrocolloids 16 (1), 11-16, 2002
1122002
Optimization of Phaffia rhodozyma continuous culture through response surface methodology
M Vázquez, AM Martin
Biotechnology and bioengineering 57 (3), 314-320, 1998
1091998
Low‐salt restructured fish products using microbial transglutaminase as binding agent
SJ Téllez‐Luis, RM Uresti, JA Ramírez, M Vazquez
Journal of the Science of Food and Agriculture 82 (9), 953-959, 2002
1052002
Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)
RM Uresti, SJ Téllez-Luis, JA Ramırez, M Vázquez
Food Chemistry 86 (2), 257-262, 2004
1042004
Optimization of D-lactic acid production by Lactobacillus coryniformis using response surface methodology
G Bustos, AB Moldes, JL Alonso, M Vázquez
Food Microbiology 21 (2), 143-148, 2004
922004
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