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Natalia Prado
Natalia Prado
Universidad de Oviedo
Zweryfikowany adres z asincar.com
Tytuł
Cytowane przez
Cytowane przez
Rok
Effect of steam explosion pretreatment catalysed by organic acid and alkali on chemical and structural properties and enzymatic hydrolysis of sugarcane bagasse
TAL Silva, HDZ Zamora, LHR Varão, NS Prado, MA Baffi, D Pasquini
Waste and Biomass Valorization 9, 2191-2201, 2018
812018
Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain
N Prado, M Sampayo, P González, F Lombó, J Díaz
Meat Science 156, 118-124, 2019
622019
Nanocomposite films based on flaxseed gum and cellulose nanocrystals
NS Prado, ISV Silva, TAL Silva, WJ Oliveira, LAC Motta, D Pasquini, ...
Materials Research 21, e20180134, 2018
422018
On-site NIR spectroscopy to control the shelf life of pork meat
N Prado, V Fernández-Ibáñez, P González, A Soldado
Food Analytical Methods 4, 582-589, 2011
402011
Edible coatings based on apple pectin, cellulose nanocrystals, and essential oil of lemongrass: Improving the quality and shelf life of strawberries (fragaria ananassa)
ISV Da Silva, NS Prado, PG De Melo, DC Arantes, MZ Andrade, ...
Journal of Renewable Materials 7 (1), 73-87, 2019
362019
Evaluation of graphite sheets for production of high-quality disposable sensors
LAJ Silva, JS Stefano, RM Cardoso, NS Prado, PHT Soares, E Nossol, ...
Journal of Electroanalytical Chemistry 833, 560-567, 2019
352019
Graphite sheets modified with poly (methylene blue) films: A cost-effective approach for the electrochemical sensing of the antibiotic nitrofurantoin
NS Prado, LAJ Silva, RM Takeuchi, EM Richter, AL dos Santos, ...
Microchemical Journal 177, 107289, 2022
182022
Effect of steam explosion pretreatment catalysed by organic acid and alkali on chemical and structural properties and enzymatic hydrolysis of sugarcane bagasse. Waste Biomass …
TAL Silva, HDZ Zamora, LHR Varão, NS Prado, MA Baffi, D Pasquini
102018
Flaxseed gum/agar blends and nanocomposites: Preparation and physical properties
NS Prado, ISV da Silva, JA de Almeida Nascimento, D Pasquini, ...
Iranian Polymer Journal 30 (8), 821-830, 2021
82021
Development of a portable near-infrared spectroscopy tool for detecting freshness of commercial packaged pork
E Arias, V Sierra, N Prado, P González, G Fiorentini, J Díaz, M Oliván
Foods 11 (23), 3808, 2022
72022
Effects of surface modifications of kraft wood pulp cellulose fibres on improving the mechanical properties of cellulose fibre/latex composites
NS Prado, ISV da Silva, LC de Morais, D Pasquini, H Otaguro
Journal of Polymers and the Environment 27, 2445-2453, 2019
62019
Disposable electrochemical sensor for tryptamine detection using a graphite sheet electrode modified with poly (toluidine blue)
NS Prado, LAJ Silva, RM Takeuchi, EM Richter, EHL Falcão, ...
Electrochimica Acta 466, 143029, 2023
22023
Development of Photonic Multi-Sensing Systems Based on Molecular Gates Biorecognition and Plasmonic Sensors: The PHOTONGATE Project
O Nieves, D Ortiz de Zárate, E Aznar, I Caballos, E Garrido, ...
Sensors 23 (20), 8548, 2023
22023
Edible coatings based on apple pectin, cellulose nanocrystals, and essential oil of lemongrass: improving the quality and shelf life of strawberries (Fragaria Ananassa)
IS Vieira da Silva, NS Prado, PG de Melo, DC Arantes, MZ Andrade, ...
JOURNAL OF RENEWABLE MATERIALS 7 (1), 73-87, 2019
12019
Development of Photonic Multi-Sensing Systems Based on Molecular Gates Biorecognition and Plasmonic Sensors: The PHOTONGATE Project
ON Paniagua, DO de Zárate, E Aznar, I Caballos, E Garrido, RM Mañez, ...
2023
Control de calidad en carne de cerdo envasada en atmósferas modificadas
V Sierra Sánchez, V Fernández-Ibáñez, M Oliván, AB Soldado Cabezuelo, ...
Eurocarne: La revista internacional del sector cárnico 192, 44-51, 2010
2010
Disposable Electrochemical Sensor for Tryptamine Detection Using a Graphite Sheet Electrode Modified with Poly (Toluidine Blue)
AL dos Santos, NS Prado, LAJ Silva, RM Takeuchi, EM Richter, ...
Available at SSRN 4506352, 0
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