E. Dàvila

发表

Identification and antagonistic activity of lactic acid bacteria occurring in porcine blood from industrial slaughterhouses--a preliminary study.

D. Parés, C. Carretero, E. Dàvila, 2006, International journal of food microbiology.

Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved blood.

E. Saguer, N. Fort, D. Parés, 2007, Meat science.

Fourier transform raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH.

N. Howell, D. Parés, E. Dàvila, 2006, Journal of agricultural and food chemistry.

Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy

N. Howell, D. Parés, E. Dàvila, 2007 .

Surface functional properties of blood plasma protein fractions

E. Saguer, D. Parés, M. Toldrà, 2007 .

Heat-induced gelation of porcine blood plasma proteins as affected by pH.

P. Relkin, G. Cuvelier, D. Parés, 2007, Meat science.

Structure of heat-induced plasma protein gels studied by fractal and lacunarity analysis

D. Parés, E. Dàvila, 2007 .

Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing.

E. Saguer, N. Fort, D. Parés, 2008, Meat science.

Characterization of plasma protein gels by means of image analysis

E. Saguer, D. Parés, M. Toldrà, 2007 .

Preservation of porcine blood quality by means of lactic acid bacteria.

E. Saguer, D. Parés, M. Toldrà, 2006, Meat science.