Departamento de Química Analítica, Nutrición e Bromatoloxía

1999

1. Chemical changes and visual appearance of albacore tuna as related to frozen storage

   Journal of Food Science, Vol. 64, Núm. 1, pp. 20-24

2. Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL

   Food Additives and Contaminants, Vol. 16, Núm. 1, pp. 9-14

3. Determination of m-Xylylenediamine in the official EU food simulant olive oil

   Chromatographia, Vol. 50, Núm. 7-8, pp. 453-456

4. Determination of sterols in sea urchin gonads by high-performance liquid chromatography with ultraviolet detection

   Journal of Chromatographic Science, Vol. 37, Núm. 7, pp. 237-239

5. Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture

   International Journal of Food Microbiology, Vol. 48, Núm. 2, pp. 97-111

6. Effects of various culinary treatments on the amino acid content of green beans

   Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 12, pp. 507-510

7. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga)

   Journal of Food Protection, Vol. 62, Núm. 8, pp. 933-939

8. Isolation and typing methods for the epidemiologic investigation of thermotolerant campylobacters

   International microbiology: official journal of the Spanish Society for Microbiology, Vol. 2, Núm. 4, pp. 217-226

9. Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide

   Journal of the Science of Food and Agriculture, Vol. 79, Núm. 9, pp. 1208-1212

10. Microbiological analysis and sensory evaluation of a Spanish barbecue sauce

    Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 4, pp. 144-146

11. Nucleotide sequence analysis of PRS1, a cryptic plasmid from Oenococcus oeni

    Plasmid, Vol. 41, Núm. 2, pp. 128-134

12. The effects of various culinary treatments on the content of organic acids of green beans (Phaseolus vulgaris L.)

    Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 8, pp. 323-326

13. The use of emulsions in the direct determination of zinc in milk fat by FAAS

    Atomic Spectroscopy, Vol. 20, Núm. 4, pp. 161-165

14. The use of two dimensional electrophoresis in the characterization of the water-soluble protein fraction of commercial flat fish species

    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 208, Núm. 5-6, pp. 342-348

15. Usefulness of enzymatic hydrolysis procedures based on the use of pronase E as sample pre-treatment for multi-element determination in biological materials

    Journal of analytical atomic spectrometry, Vol. 14, Núm. 12, pp. 1893-1900