ANGEL
COBOS GARCIA
Catedrático de universidade
Publicacións (99) Publicacións de ANGEL COBOS GARCIA
2024
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A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials
Foods, Vol. 13, Núm. 16
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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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Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses
Applied Food Research, Vol. 4, Núm. 2
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Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties
Foods, Vol. 13, Núm. 1
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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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Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese
Foods, Vol. 13, Núm. 5
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Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey
Foods, Vol. 13, Núm. 8
2023
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Application of Ultrafiltration to Produce Sheep’s and Goat’s Whey-Based Synbiotic Kefir Products
Membranes, Vol. 13, Núm. 5
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‘Superfoods’: Reliability of the Information for Consumers Available on the Web
Foods, Vol. 12, Núm. 3
2022
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Control das fariñas obtidas de trigo " Caaveiro " ecolóxico e convencional
Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 75-92
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Control dos pans obtidos a partir de fariña ‘Caaveiro’ producida en ecolóxico e convencional
Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 93-106
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Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures
Foods, Vol. 11, Núm. 24
2021
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Dairy by-products: A review on the valorization of whey and second cheese whey
Foods, Vol. 10, Núm. 5
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Sheep’s and goat’s frozen yoghurts produced with ultrafiltrated whey concentrates
Applied Sciences (Switzerland), Vol. 11, Núm. 14
2019
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Characterization of chickpea (Cicer arietinum L.) flour films: Effects of pH and plasticizer concentration
International Journal of Molecular Sciences, Vol. 20, Núm. 5
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Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging
Food Packaging and Shelf Life, Vol. 22
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Influencia en la canal y carne de la inclusión de bagazo de cerveza en la alimentación del cerdo celta
Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019
2018
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Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates
International Journal of Food Properties, Vol. 21, Núm. 1, pp. 12-20
2017
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Whey protein film properties as affected by ultraviolet treatment under alkaline conditions
International Dairy Journal, Vol. 73, pp. 84-91
2016
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Effect of nanoclay and ethyl-Nα-dodecanoyl-l-arginate hydrochloride (LAE) on physico-mechanical properties of chitosan films
LWT - Food Science and Technology, Vol. 72, pp. 206-214