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List of works by Gonzalo Taborda

Composition of the water-soluble fraction of different cheeses

scientific article published on 01 January 2003

Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract

article by Daniel Carrizo et al published February 2016 in Innovative Food Science and Emerging Technologies

Formation of methional by Lactococcus lactis IFPL730 under cheese model conditions

Hollow-fiber solvent bar microextraction with gas chromatography and electron capture detection determination of disinfection byproducts in water samples

scientific article

Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination.

scientific article published in June 2001

Optimization of the HS-SPME technique by using response surface methodology for evaluating chlorine disinfection by-products by GC in drinking water

Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese

scientific article published on 01 November 2007

Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese.

scientific article published in November 2007

Solventless Microextraction Techniques for Determination of Trihalomethanes by Gas Chromatography in Drinking Water

Synergistic integration of sonochemical and electrochemical disinfection with DSA anodes

scientific article published on 25 August 2016

Ultrasonic degradation of acetaminophen in water: effect of sonochemical parameters and water matrix

scientific article published on 15 April 2014

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