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Análisis funcional y localización subcelular de las proteínas implicadas en el movimiento intra e intercelular del virus de las manchas necróticas del melón (MNSV)

Genovés Martínez, Ainhoa (Universitat Politècnica de València, 2008-06-27)

Los virus de plantas constituyen, en ocasiones, una seria amenaza para numerosos cultivos. A pesar de las numerosas investigaciones realizadas, existe todavía un gran desconocimiento de las rutas y los mecanismos que operan ...
Efecto de las hormonas vegetales en la formación de los óvulos de tomate y sus interacciones

López Martínez, Javier (Universitat Politècnica de València, 2017-02-23)

[EN] In this paper we want to see the role of auxin (AUXs), bras sino steroids (BRs) and gibberellins (GAs) hormones in th e development of the tomato ovule ( Solanum lyc opersicum L. ). ...
Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Rodríguez García, Julia; Chiralt, A.; González Martínez, María Consuelo (Elsevier, 2015-06)

[EN] The effect of high pressure homogenisation (HPH) and heat treatments on physicochemical properties and physical stability of almond and hazelnut milks was studied. Vegetable milks were obtained and homogenised by ...
Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces

Guardeño Expósito, Luis Miguel; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Hernández Carrión, María; Quiles Chuliá, Mª Desamparados (WILEY-BLACKWELL, 2012)

[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten-free waxy starches-rice and corn-were selected as ...
Probiotic fermented almond milk as an alternative to cow-milk yoghurt

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt, A.; González Martínez, María Consuelo (ISEKI Food Association (IFA), 2015-10)

[EN] Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, ...