Publications in collaboration with researchers from Universidade de Vigo (34)

2016

  1. Determination of Partition Coefficients of Selected Model Migrants between Polyethylene and Polypropylene and Nanocomposite Polypropylene

    Journal of Chemistry, Vol. 2016

2014

  1. Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities

    Food Chemistry, Vol. 145, pp. 191-197

  2. Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef

    Meat Science, Vol. 97, Núm. 2, pp. 249-254

  3. Development of new active packaging films containing bioactive nanocomposites

    Innovative Food Science and Emerging Technologies, Vol. 26, pp. 310-318

2013

  1. Development of antioxidant active films containing tocopherols to extend the shelf life of fish

    Food Control, Vol. 31, Núm. 1, pp. 236-243

  2. Fractionation and purification of bioactive compounds obtained from a brewery waste stream

    BioMed Research International, Vol. 2013

  3. Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream

    Food Research International, Vol. 51, Núm. 2, pp. 663-669

2012

  1. Active and Intelligent Packaging for the Food Industry

    Food Reviews International, Vol. 28, Núm. 2, pp. 146-187

  2. Effect of a Polyphenol-Vacuum Packaging on Lipid Deterioration During an 18-Month Frozen Storage of Coho Salmon (Oncorhynchus kisutch)

    Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2602-2611

  3. SPME-GC method for the determination of volatile amines as indices of freshness in fish samples

    Italian Journal of Food Science, Vol. 24, Núm. SUPPL., pp. 211-214

2011

  1. Analysis of histamine as indicator of shelf-life in seafood

    Italian Journal of Food Science, Vol. 23, Núm. SUPPL., pp. 51-54

  2. Analytical method for the simultaneous determination of polyfunctional amines used as monomers in the manufacture of food packaging materials

    Journal of Chromatography A, Vol. 1218, Núm. 40, pp. 7105-7109

  3. Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants

    Food Chemistry, Vol. 126, Núm. 1, pp. 315-320

  4. Lipid damage inhibition in hake by active packaging film with natural antioxidants

    Packaging Technology and Science, Vol. 24, Núm. 6, pp. 353-360

  5. Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca)

    Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 1, pp. 50-55

2010

  1. Chromatographic Methods for the Determination of Polyfunctional Amines and Related Compounds Used as Monomers and Additives in Food Packaging Materials: A State-of-the-Art Review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 9, Núm. 6, pp. 676-694

  2. Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

    Food Research International, Vol. 43, Núm. 5, pp. 1277-1282

  3. Mass transport studies of different additives in polyamide and exfoliated nanocomposite polyamide films for food industry

    Packaging Technology and Science, Vol. 23, Núm. 2, pp. 59-68

  4. Study of the diffusion coefficients of diphenylbutadiene and triclosan into and within meat

    European Food Research and Technology, Vol. 230, Núm. 6, pp. 957-964

2009

  1. Migration and diffusion of diphenylbutadiene from packages into foods

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 21, pp. 10225-10230