OLGA
DIAZ RUBIO
Catedrática de universidade
ANGEL
COBOS GARCIA
Catedrático de universidade
Publicacións nas que colabora con ANGEL COBOS GARCIA (70)
2024
-
A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials
Foods, Vol. 13, Núm. 16
-
Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread
Foods, Vol. 13, Núm. 7
-
Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses
Applied Food Research, Vol. 4, Núm. 2
-
Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties
Foods, Vol. 13, Núm. 1
-
Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread
LWT, Vol. 209
-
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
-
Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey
Foods, Vol. 13, Núm. 8
2023
-
Application of Ultrafiltration to Produce Sheep’s and Goat’s Whey-Based Synbiotic Kefir Products
Membranes, Vol. 13, Núm. 5
-
‘Superfoods’: Reliability of the Information for Consumers Available on the Web
Foods, Vol. 12, Núm. 3
2022
-
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
-
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
-
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
-
Dairy by-products: A review on the valorization of whey and second cheese whey
Foods, Vol. 10, Núm. 5
-
Sheep’s and goat’s frozen yoghurts produced with ultrafiltrated whey concentrates
Applied Sciences (Switzerland), Vol. 11, Núm. 14
2019
-
Characterization of chickpea (Cicer arietinum L.) flour films: Effects of pH and plasticizer concentration
International Journal of Molecular Sciences, Vol. 20, Núm. 5
-
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
-
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
-
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
-
Whey protein film properties as affected by ultraviolet treatment under alkaline conditions
International Dairy Journal, Vol. 73, pp. 84-91
2016
-
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