Publicacións (103) Publicacións de ANGEL COBOS GARCIA

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2025

  1. Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil

    Applied Sciences (Switzerland), Vol. 15, Núm. 10

  2. Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread

    Foods, Vol. 14, Núm. 10

  3. Influence of food processing conditions on the technofunctional properties of the red seaweed Pyropia columbina

    Journal of Applied Phycology, Vol. 37, Núm. 6, pp. 4595-4608

2024

  1. A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials

    Foods, Vol. 13, Núm. 16

  2. Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread

    Foods, Vol. 13, Núm. 7

  3. Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses

    Applied Food Research, Vol. 4, Núm. 2

  4. Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

    Foods, Vol. 13, Núm. 1

  5. Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread

    LWT, Vol. 209

  6. Insights into the structuring ability of two brown seaweeds (Laminaria digitata and Saccharina latissima) for applications as natural texturisers

    Algal Research, Vol. 80

  7. 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

  8. Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey

    Foods, Vol. 13, Núm. 8

2023

  1. Application of Ultrafiltration to Produce Sheep’s and Goat’s Whey-Based Synbiotic Kefir Products

    Membranes, Vol. 13, Núm. 5

  2. ‘Superfoods’: Reliability of the Information for Consumers Available on the Web

    Foods, Vol. 12, Núm. 3

2022

  1. 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

  2. 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

  3. 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

  1. Dairy by-products: A review on the valorization of whey and second cheese whey

    Foods, Vol. 10, Núm. 5

  2. Sheep’s and goat’s frozen yoghurts produced with ultrafiltrated whey concentrates

    Applied Sciences (Switzerland), Vol. 11, Núm. 14

2019

  1. Characterization of chickpea (Cicer arietinum L.) flour films: Effects of pH and plasticizer concentration

    International Journal of Molecular Sciences, Vol. 20, Núm. 5

  2. 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