ASAVDNA
Analise sensorial, avaliación nutricional e desenrolo de novos alimentos
Publicacións (178) Publicacións nas que participase algún/ha investigador/a
2025
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Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation
LWT, Vol. 215
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Genetic Diversity of Local Wheat (Triticum aestivum L.) and Traceability in the Production of Galician Bread (Protected Geographical Indication) by Microsatellites
Agriculture (Switzerland), Vol. 15, Núm. 1
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Oat protein in vitro digestion is not influenced by pectin in dispersion or gel systems
Food Hydrocolloids, Vol. 163
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Rapid diagnosis and severity scale of post-COVID condition using advanced spectroscopy
Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 328
2024
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A strategy to prolong cheese shelf-life: Laminated films of bacterial cellulose and chitosan loaded with grape bagasse antioxidant extract for effective lipid oxidation delay
Food Hydrocolloids, Vol. 156
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Are self-sacrificing employees liked by their supervisor?
Eurasian Business Review, Vol. 14, Núm. 1, pp. 257-284
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Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread
Foods, Vol. 13, Núm. 7
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Bacterial cellulose as a biodegradable food packaging material
Antimicrobial Materials and Coatings (Elsevier), pp. 375-423
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Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activity
International Journal of Biological Macromolecules, Vol. 268
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Characterization of sustainable biocompatible materials based on chitosan: cellulose composites containing sporopollenin exine capsules
International Journal of Biological Macromolecules, Vol. 282, pp. 136649
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Consumer financial vulnerability: Review, synthesis, and future research agenda
Journal of Economic Surveys, Vol. 38, Núm. 4, pp. 1045-1084
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Dietary Adequacy in Older Adult Nursing Home Residents of the Northern Iberian Peninsula
Nutrients, Vol. 16, Núm. 6
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Drivers of consumer’s willingness to pay for fair trade food products: the role of positive and negative emotions
International Review on Public and Nonprofit Marketing, Vol. 21, Núm. 1, pp. 131-154
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Effect of heating of pea fibres on their swelling, rheological properties and in vitro colon fermentation
Food Hydrocolloids, Vol. 147
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Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread
LWT, Vol. 209
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Insights into the structuring ability of two brown seaweeds (Laminaria digitata and Saccharina latissima) for applications as natural texturisers
Algal Research, Vol. 80
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La investigación cualitativa: el uso de la minería de textos en redes sociales
Dykinson
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Life insurance consumption across generations: The roles of financial knowledge, planning horizon, and self-control
International Journal of Finance and Economics, Vol. 29, Núm. 4, pp. 4742-4762
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Nanostructures of etherified arabinoxylans and the effect of arabinose content on material properties
Carbohydrate Polymers, Vol. 331
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Natural pigments from food wastes: New approaches for the extraction and encapsulation
Current Opinion in Green and Sustainable Chemistry, Vol. 47