Publicaciones en las que colabora con MARIA LOURDES VAZQUEZ ODERIZ (67)

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. Element Content in Different Wheat Flours and Bread Varieties

    Foods, Vol. 11, Núm. 20

  4. Sensory descriptive analysis and hedonic consumer test for Galician type breads

    Food Control, Vol. 134

2020

  1. Effect of storage time on sensory and instrumental properties of skim-milk yoghurt obtained with microbial transglutaminase

    International Journal of Dairy Technology, Vol. 73, Núm. 1, pp. 157-167

  2. Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 10, pp. 739-749

  3. Rennet type and microbial transglutaminase in cheese: effect on sensory properties

    European Food Research and Technology, Vol. 246, Núm. 3, pp. 513-526

2018

  1. Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

    Journal of Food and Nutrition Research, Vol. 6, Núm. 4, pp. 234-241

  2. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 14, pp. 5479-5485