Publicacións (76) Publicacións de MARIA LOURDES VAZQUEZ ODERIZ

2024

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

    Foods, Vol. 13, Núm. 7

  2. Dietary Adequacy in Older Adult Nursing Home Residents of the Northern Iberian Peninsula

    Nutrients, Vol. 16, Núm. 6

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

    LWT, Vol. 209

2023

  1. 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

  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

2021

  1. 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

  2. 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

  3. 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

  4. 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

  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

2019

  1. 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

  2. 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

  3. Yogur desnatado con transglutaminasa microbiana: evaluación de la aceptación del consumidor

    CyTA: Journal of food, Vol. 17, Núm. 1, pp. 280-287

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