MARIA ANGELES
ROMERO RODRIGUEZ
Catedrática de universidad
MARIA LOURDES
VAZQUEZ ODERIZ
Catedrática de universidad
Publicaciones en las que colabora con MARIA LOURDES VAZQUEZ ODERIZ (67)
2024
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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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Dietary Adequacy in Older Adult Nursing Home Residents of the Northern Iberian Peninsula
Nutrients, Vol. 16, Núm. 6
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Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread
LWT, Vol. 209
2023
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Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature
Food and Bioprocess Technology, Vol. 16, Núm. 4, pp. 785-803
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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Element Content in Different Wheat Flours and Bread Varieties
Foods, Vol. 11, Núm. 20
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Sensory descriptive analysis and hedonic consumer test for Galician type breads
Food Control, Vol. 134
2021
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A QIM-Based Evaluation of Sensory Quality of Frozen-Thawed Roundnose Grenadier (Coryphaenoides rupestris) and Its Applications
ACS Food Science and Technology, Vol. 1, Núm. 3, pp. 392-398
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Evaluation of a modified atmosphere packaging system in pallets to extend the shelf-life of the stored tomato at cooling temperature
Food Chemistry, Vol. 364
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Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile
LWT, Vol. 135
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Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties
International Journal of Dairy Technology, Vol. 74, Núm. 1, pp. 202-214
2020
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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
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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
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Rennet type and microbial transglutaminase in cheese: effect on sensory properties
European Food Research and Technology, Vol. 246, Núm. 3, pp. 513-526
2019
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Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2088-2095
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Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale
International Journal of Dairy Technology, Vol. 72, Núm. 3, pp. 388-394
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Yogur desnatado con transglutaminasa microbiana: evaluación de la aceptación del consumidor
CyTA: Journal of food, Vol. 17, Núm. 1, pp. 280-287
2018
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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
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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