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DIFERENTES TIPOS DE YOGUR. TECNOLOGIA Y VALOR NUTRITIVO. = LES DIFFERENTS TYPES DE YAOURTS. TECHNOLOGIE ET VALEUR NUTRITIVEOLANO A; RAMOS M.1982; REVISTA ESPANOLA DE LECHERIA.; ISSN 0300-5550; ESP; DA. 1982; NO 126; PP. 239-255; ABS. FRE; BIBL. 61 REF.; 4 TABL.Article

SOME ASPECTS ON THE DETERMINATION OF HLB OF SURFACE-ACTIVE AGENTSOLANO A; MARTINEZ I.1975; TENSIDE; DTSCH.; DA. 1975; VOL. 12; NO 6; PP. 334-336; ABS. ALLEM. FR. ESP.; BIBL. 13 REF.Article

Presence of trehalose and sugar alcohols in sherry = Présence de tréhalose et d'alcools glucidiques dans le sherryOLANO, A.American journal of enology and viticulture. 1983, Vol 34, Num 3, pp 148-151, issn 0002-9254Article

INFLUENCE OF THERMAL PROCESSING ON CARBOHYDRATE COMPOSITION OF MILK. FORMATION OF EPILACTOSEMARTINEZ CASTRO I; OLANO A.1980; MILCHWISSENSCHAFT; DEU; DA. 1980; VOL. 35; NO 1; PP. 5-8; ABS. GER; BIBL. 34 REF.Article

ENZYMATIC ACTIVITIES OF MAXILACT = ACTIVITE ENZYMATIQUE DU MAXILACTOLANO A; RAMOS M; MARTINEZ CASTRO I et al.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 10; NO 1; PP. 57-67; BIBL. 18 REF.; 7 FIG./2 TABL.Article

STUDIES ON BETA -LACTOSE CRYSTALLIZATION = ETUDES DE LA CRISTALLISATION DU BETA -LACTOSEOLANO A; CORZO N; MARTINEZ CASTRO I et al.1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 8; PP. 471-474; ABS. GER; BIBL. 53 REF.; 2 TABL.Article

RECOVERY OF LACTOSE FROM AQUEOUS SOLUTIONS: PRECIPITATION WITH CALCIUM CHLORIDE AND SODIUM HYDROXIDE.OLANO A; NICKERSON TA; BERNHARD RA et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1484-1486; BIBL. 8 REF.Article

Formation of galactose during heat treatment of milk and model systems = Formation de galactose lors du traitement thermique du lait et de systèmes modèlesCALVO, M. M; OLANO, A.Journal of dairy research. 1989, Vol 56, Num 5, pp 737-740, issn 0022-0299Article

Kinetics of lactulose, galactose and epilactose formation during heat-treatment of milk = Cinétiques de formation du lactulose, galactose et épilactose au cours du traitement thermique du laitOLANO, A; CALVO, M. M.Food chemistry. 1989, Vol 34, Num 4, pp 239-248, issn 0308-8146Article

Differences in polyols content among fermentations of the same must with several yeastsSANTA-MARIA, G; OLANO, A.Biotechnology letters. 1985, Vol 7, Num 4, pp 229-234, issn 0141-5492Article

Differences in polyols content among fermentations of the same must with several yeasts = Variations des teneurs en polyols du moût au cours de la fermentation par plusieurs levuresSANTA-MARIA, G; OLANO, A.Biotechnology letters. 1985, Vol 7, Num 4, pp 229-234, issn 0141-5492Article

Formation of galactose during heat treatment of milk and model systems = Formation de galactose au cours du traitement thermique du lait et de systèmes modèlesCALVO, M. M; OLANO, A.Journal of dairy research. 1989, Vol 56, Num 5, pp 737-740, issn 0022-0299Article

Effects of high pressures combined with moderate temperatures on the rennet coagulation properties of milkLOPEZ-FANDINO, R; OLANO, A.International dairy journal. 1998, Vol 8, Num 7, pp 623-627, issn 0958-6946Article

Survey of the furosine content in cheeses marketed in SpainVILLAMIEL, M; ARIAS, M; CORZO, N et al.Journal of food protection. 2000, Vol 63, Num 7, pp 974-975, issn 0362-028XArticle

Determination of mono and disaccharide content of enteral formulations by gas chromatographyGARCIA BANOS, J. L; OLANO, A; CORZO, N et al.Chromatographia (Wiesbaden). 2000, Vol 52, Num 3-4, pp 221-224, issn 0009-5893Article

Early stages of maillard reaction in dehydrated orange juiceDEL CASTILLO, M. D; CORZO, N; OLANO, A et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 10, pp 4388-4390, issn 0021-8561Article

Changes in free monosaccharides during storage of dried milkTROYANO, E; OLANO, A; MARTINEZ-CASTRO, I et al.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 7, pp 1543-1545, issn 0021-8561Article

Chromatographic determination of lactulose = Dosage chromatographique du lactuloseMARTINEZ-CASTRO, I; CALVO, M. M; OLANO, A et al.Chromatographia (Wiesbaden). 1987, Vol 23, Num 2, pp 132-136, issn 0009-5893Article

Analysis of free carbohydrates in milk using micropacked columns = Analyse des glucides libres dans le lait, en utilisant des colonnes «microgarnies»OLANO, A; CALVO, M. M; REGLERO, G et al.Chromatographia (Wiesbaden). 1986, Vol 21, Num 9, pp 538-540, issn 0009-5893Article

A reliable gas capillary chromatographic determination of lactulose in dairy samplesMONTILLA, A; MORENO, F. J; OLANO, A et al.Chromatographia (Wiesbaden). 2005, Vol 62, Num 5-6, pp 311-314, issn 0009-5893, 4 p.Article

The effects of continuous flow microwave treatment and conventional heating on the nutritional value of milk as shown by influence on vitamin B₁ retentionSIERRA, I; VIDAL-VALVERDE, C; OLANO, A et al.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1999, Vol 209, Num 5, pp 352-354, issn 1431-4630Article

Rennet coagulation of milk subjected to high pressuresLOPEZ-FANDINO, R; RAMOS, M; OLANO, A et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 8, pp 3233-3237, issn 0021-8561Article

Thermal degradation of different crystalline forms of lactosePAEZ, M; MARTINEZ-CASTRO, I; OLANO, A et al.Journal of analytical and applied pyrolysis. 1987, Vol 12, Num 1, pp 31-38, issn 0165-2370Article

Changes in polyalcohol and phenol compound contents in the ageing of sherry wines = Modifications des teneurs en polyalcools et composés phénoliques de vins de type Xérès en cours de vieillissementESTRELLA, M.I; HERNANDEZ, M. T; OLANO, A et al.Food chemistry. 1986, Vol 20, Num 2, pp 137-152, issn 0308-8146Article