Publikationen, an denen er mitarbeitet MARIA ANGELES ROMERO RODRIGUEZ (11)

2024

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

    Foods, Vol. 13, Núm. 7

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

    LWT, Vol. 209

  3. Neural networks allow the automatic verification of the type of flour, analysing the starch granule morphology, to ensure the protected geographical indication ‘Galician Bread’

    Food Control, Vol. 158

2023

  1. Polarized light microscopy guarantees the use of autochthonous wheat in the production of flour for the Protected Geographical Indication ‘Galician Bread’

    Food Control, Vol. 147

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. Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional

    Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)

  4. Do campo á mesa na produción de pan galego nun contexto agroecolóxico

    Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 7-32

  5. Element Content in Different Wheat Flours and Bread Varieties

    Foods, Vol. 11, Núm. 20

  6. Traceability of the local cultivar ‘Caaveiro’ in flour mixtures used to produce Galician bread by simple sequence repeats and droplet digital polymerase chain reaction technology

    International Journal of Food Science & Technology

2020

  1. Life cycle assessment of autochthonous varieties of wheat and artisanal bread production in Galicia, Spain

    Science of the Total Environment, Vol. 713