Zobrazeno 1 - 10
of 78
pro vyhledávání: '"I. Cambero"'
Publikováno v:
Grasas y Aceites, Vol 66, Iss 2, Pp e076-e076 (2015)
This study was conducted to compare two of the most widely used methods for the determination of the positional distribution of fatty acids within the triacylglycerol molecules from fats of animal origin. Method A involves incubation of the triacylgl
Externí odkaz:
https://doaj.org/article/075bcabd96d14b8494579b46eca9de00
Autor:
Francisco Javier Alonso, I. Cambero, David Rodríguez Salgado, Alfonso González González, Jorge Barrios-Muriel
Publikováno v:
Procedia Manufacturing. 41:674-681
Surface roughness is a popular index used for machined products quality and is usually used as a technical requirement for mechanical products. However, the mechanism of surface roughness formation depends on various uncontrollable factors, hence the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1982e12bcf2cbaa0477510bf812c2f14
https://doi.org/10.1016/j.promfg.2019.09.057
https://doi.org/10.1016/j.promfg.2019.09.057
Publikováno v:
International Journal of Microbiology, Vol 2012 (2012)
The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respec
Externí odkaz:
https://doaj.org/article/be087d18150a453d880332e78f85d56f
Publikováno v:
Food Analytical Methods. 10:2467-2480
The culinary oils, sunflower and olive, and the oil from the cultivated cardoon (Cynara cardunculus L.) were submitted to deep-fat frying during 36 h. The heterospectroscopy analysis by nuclear magnetic resonance (NMR) and electron paramagnetic reson
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb25566589f4ce85c245ad4b4c87558e
https://doi.org/10.1007/s12161-016-0778-x
https://doi.org/10.1007/s12161-016-0778-x
Autor:
Marta Mangifesta, Borja Sánchez, Isabel Gutiérrez-Díaz, Ana B. Campelo, Abelardo Margolles, I. Cambero, Lorena Ruiz, Susana Delgado, Marco Ventura, Christian Milani, José Ignacio Rodríguez, Natalia Molinero, Ana Cabrera, Juan M. Rodríguez, José L. Segura, Sonia González, Carmen María García-Bernardo
Publikováno v:
Microbiome
Digital.CSIC. Repositorio Institucional del CSIC
instname
Microbiome, Vol 7, Iss 1, Pp 1-17 (2019)
Scopus
RUO. Repositorio Institucional de la Universidad de Oviedo
Digital.CSIC. Repositorio Institucional del CSIC
instname
Microbiome, Vol 7, Iss 1, Pp 1-17 (2019)
Scopus
RUO. Repositorio Institucional de la Universidad de Oviedo
[Background] The microbial populations of the human intestinal tract and their relationship to specific diseases have been extensively studied during the last decade. However, the characterization of the human bile microbiota as a whole has been hamp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61e66f74ebb574f34a719692a719629c
http://hdl.handle.net/10261/185585
http://hdl.handle.net/10261/185585
Autor:
J.M. Herrera, Justo García-Sanz-Calcedo, Elena Beamud, D. Rodríguez, P.J. Núñez, Óscar López, Eustaquio García Plaza, I. Cambero, A. Marcelo, Alfonso González González
Publikováno v:
Materials Science Forum. 853:52-57
This study presents an integrated approach to the teaching of surface metrology and the regulation of electrochemical polishing process control parameters. The electropolishing processes permits different ranges of surface finish through different co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cf14b8f19b9498ece02fed9864426cc
https://doi.org/10.4028/www.scientific.net/msf.853.52
https://doi.org/10.4028/www.scientific.net/msf.853.52
Autor:
A. Laso, A. Marcelo, I. Cambero, O. López, J. García Sanz-Calcedo, David Rodríguez Salgado, Alfonso González González, J.M. Herrera
Publikováno v:
Procedia Engineering. 132:709-715
Welding characteristics has been currently studied according different methods. It generates non-homogeneity of the trials and different ways to develop welds. Academic field experiments don’t follow the same methods and parameters than industrial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f76e1944a5efff509e7a12c5e3213ab6
https://doi.org/10.1016/j.proeng.2015.12.551
https://doi.org/10.1016/j.proeng.2015.12.551
Autor:
Alfonso González González, I. Cambero, David Rodríguez Salgado, Pedro Jose Núñez López, J.M. Herrera, Justo García-Sanz-Calcedo, Eustaquio García Plaza
Publikováno v:
Materials Science Forum. 797:17-22
This paper presents a tool wear monitoring system that uses the same signals and prediction strategy for monitoring the machining process of different materials, i.e., a steel and an aluminium alloy. It is an important requirement for a monitoring sy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cd1b6b4a90b6859b76beadd6202417b
https://doi.org/10.4028/www.scientific.net/msf.797.17
https://doi.org/10.4028/www.scientific.net/msf.797.17
Publikováno v:
Advanced Materials Research. 498:115-120
This paper presents a method to detect tool wear and surface roughness during steel dry turning. It is important to note that the objective of the proposed method is to fulfill the needs in the development of these monitoring systems according with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4211a79d894875da3980674b0b334b8c
https://doi.org/10.4028/www.scientific.net/amr.498.115
https://doi.org/10.4028/www.scientific.net/amr.498.115
Autor:
L. de la Hoz, I. Cambero, Juan A. Ordóñez, María Luisa García, M.C. Cabeza, Jose Benedito, Juan A. Cárcel
Publikováno v:
Journal of Food Engineering. 98:71-75
In order to find the relationships among variables affecting the resistance of salmonella to the thermosonication treatment, the combined effect of simultaneously applied ultrasonic waves and heat treatment on the survival of a strain of Salmonella e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::974da790773165aa98bda5ddc6fd1e87
https://doi.org/10.1016/j.jfoodeng.2009.12.009
https://doi.org/10.1016/j.jfoodeng.2009.12.009