Browsing Artículos by author "Herrero Vázquez, Mónica"

Application of flow cytometry to industrial microbial bioprocesses

Díaz Fernández, José Mario

; Herrero Vázquez, Mónica

; García Díaz, Luis Arsenio

; Quirós Caso, Covadonga

(2010)

Application of flow cytometry to segregated kinetic modeling based on the physiological states of microorganisms

Quirós Caso, Covadonga

; Herrero Vázquez, Mónica

; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(American Society for Microbiology, 2007)

Effects of SO2 on lactic acid bacteria physiology when used as a preservative compound in malolactic fermentation

Quirós Caso, Covadonga

; Herrero Vázquez, Mónica

; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(2012)

Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade

Calderón, L. A.; Herrero Vázquez, Mónica

; Laca Pérez, Adriana

; Díaz Fernández, José Mario

(2017)

Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider

Sánchez Blanco, Ainoa

; de Revel, Giles; Antalick, G.; Herrero Vázquez, Mónica

; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(2014)

A life cycle assessment comparison between centralized and decentralized biodiesel production from raw sunflower oil and waste cooking oils

Iglesias Rodríguez, Loreto

; Laca Pérez, Adriana

; Herrero Vázquez, Mónica

; Díaz Fernández, José Mario

(2012)

Malolactic bioconversion using a Oenococcus oeni strain for cider production: Effect of yeast extract supplementation

Herrero Vázquez, Mónica

; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(Springer, 2003)

El Museo Jurásico de Asturias como oportunidad para el conocimiento sobre dinosaurios: evaluando las visitas escolares

Calaf Masachs, María del Roser

; Herrero Vázquez, Mónica

; Suárez Suárez, Miguel Ángel (Universitat de Lleida, 2018-10)

Physiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey

Alonso Tuero, Saúl

; Herrero Vázquez, Mónica

; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

(2014)

Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider

Sánchez Blanco, Ainoa

; Rodríguez, Raquel; Coton, Monika; Coton, Emmanuel; Herrero Vázquez, Mónica

; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(2010)

Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains

Sánchez Blanco, Ainoa

; Coton, Monika; Coton, Emmanuel; Herrero Vázquez, Mónica

; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(2012)

Quantitative approach to determining the contribution of viable-but-nonculturable subpopulations to malolactic fermentation processes

Quirós Caso, Covadonga

; Herrero Vázquez, Mónica

; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(2009)

Residual yoghurt whey for lactic acid production

Alonso Tuero, Saúl

; Herrero Vázquez, Mónica

; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

(2010)

Revisión de investigaciones sobre el uso de juegos digitales en la enseñanza de las ciencias de la vida en primaria y secundaria

Herrero Vázquez, Mónica

; Torralba Burrial, Antonio

; Moral Pérez, María Esther del

(2020)

Simultaneous and sequential fermentations with yeast and lactic acid bacteria in apple juice

Herrero Vázquez, Mónica

; Roza, C. de la; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(Springer, 1999)

Taking advantage of the flow cytometry technique for improving malolactic starters production

Quirós Caso, Covadonga

; Herrero Vázquez, Mónica

; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(2009)

Use of flow cytometry to follow the physiological states of microorganisms in cider fermentation processes

Herrero Vázquez, Mónica

; Quirós Caso, Covadonga

; García Díaz, Luis Arsenio

; Díaz Fernández, José Mario

(American Society for Microbiology, 2006)

The utility of Life Cycle Assessment in the ready meal food industry

Calderón Valverde, Luis Alberto; Iglesias Rodríguez, Loreto

; Laca Pérez, Adriana

; Herrero Vázquez, Mónica

; Díaz Fernández, José Mario

(2010)

Browsing Artículos by author "Herrero Vázquez, Mónica"

Application of flow cytometry to industrial microbial bioprocesses ﻿

Application of flow cytometry to segregated kinetic modeling based on the physiological states of microorganisms ﻿

Effects of SO2 on lactic acid bacteria physiology when used as a preservative compound in malolactic fermentation ﻿

Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade ﻿

Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider ﻿

A life cycle assessment comparison between centralized and decentralized biodiesel production from raw sunflower oil and waste cooking oils ﻿

Malolactic bioconversion using a Oenococcus oeni strain for cider production: Effect of yeast extract supplementation ﻿

El Museo Jurásico de Asturias como oportunidad para el conocimiento sobre dinosaurios: evaluando las visitas escolares ﻿

Physiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey ﻿

Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider ﻿

Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains ﻿

Quantitative approach to determining the contribution of viable-but-nonculturable subpopulations to malolactic fermentation processes ﻿

Residual yoghurt whey for lactic acid production ﻿

Revisión de investigaciones sobre el uso de juegos digitales en la enseñanza de las ciencias de la vida en primaria y secundaria ﻿

Simultaneous and sequential fermentations with yeast and lactic acid bacteria in apple juice ﻿

Taking advantage of the flow cytometry technique for improving malolactic starters production ﻿

Use of flow cytometry to follow the physiological states of microorganisms in cider fermentation processes ﻿

The utility of Life Cycle Assessment in the ready meal food industry ﻿

Application of flow cytometry to industrial microbial bioprocesses

Application of flow cytometry to segregated kinetic modeling based on the physiological states of microorganisms

Effects of SO2 on lactic acid bacteria physiology when used as a preservative compound in malolactic fermentation

Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade

Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider

A life cycle assessment comparison between centralized and decentralized biodiesel production from raw sunflower oil and waste cooking oils

Malolactic bioconversion using a Oenococcus oeni strain for cider production: Effect of yeast extract supplementation

El Museo Jurásico de Asturias como oportunidad para el conocimiento sobre dinosaurios: evaluando las visitas escolares

Physiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey

Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider

Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains

Quantitative approach to determining the contribution of viable-but-nonculturable subpopulations to malolactic fermentation processes

Residual yoghurt whey for lactic acid production

Revisión de investigaciones sobre el uso de juegos digitales en la enseñanza de las ciencias de la vida en primaria y secundaria

Simultaneous and sequential fermentations with yeast and lactic acid bacteria in apple juice

Taking advantage of the flow cytometry technique for improving malolactic starters production

Use of flow cytometry to follow the physiological states of microorganisms in cider fermentation processes

The utility of Life Cycle Assessment in the ready meal food industry