Artículos publicados

2003

Composition of the water-soluble fractions of different cheeses.Taborda G., Molina E., Martinez-Castro I., Ramos M. and Amigo L, J. Agric.Food Chem. 2003, 51, 270-276. doi:  https://doi.org/10.1021/jf0258104

2002

Formation of methional by Lactococcus lactis IFPL730 under cheese model conditions. F. Amárita, M.C. Martínez-Cuesta, G. Taborda, P. Soto Yárritu, T. Requena, C. Peláez. European Food Research and Technology, 214, 58-62. doi: https://doi.org/10.1007/s00217-001-0420-y

2001

Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination. F Amarita, T. Requena, G. Taborda, Amigo L., C. Pelaez.J. of Applied Microbiology, 90(6), 971-978. doi: https://doi.org/10.1046/j.1365-2672.2001.01331.x

2000

Recuperación de sulfato de aluminio de lodos generados durante el proceso de potabilizacion del agua.Luz E Barba, E Mesa, Milton Rosero Moreano. Gaceta Ambiental. 09/2000 13(9):5-11. link: https://www.researchgate.net/profile/Milton-Rosero-Moreano/publication/260183405_RECUPERACION_DE_SULFATO_DE_ALUMINIO_DE_LODOS_GENERADOS_DURANTE_EL_PROCESO_DE_POTABILIZACION_DEL_AGUA/links/00b7d52fe86bc37126000000/RECUPERACION-DE-SULFATO-DE-ALUMINIO-DE-LODOS-GENERADOS-DURANTE-EL-PROCESO-DE-POTABILIZACION-DEL-AGUA.pdf

1996

Facile New Methods for Introduction and Removal of the Diphenylmethyl Group as a Protective Group of Carboxilic Acids. Rodrigo Paredes, Fernando Agudelo, Gonzalo. Taborda. Tetrahedron Letters, 37(12), 1965-1966. doi: https://doi.org/10.1016/0040-4039(96)00181-5