Departamento de Química Analítica, Nutrición e Bromatoloxía

2012

1. A sensitive and validated HPLC-MS/MS method for simultaneous determination of seven coccidiostats in bovine whole milk

   Food Control, Vol. 27, Núm. 1, pp. 29-36

2. Active and Intelligent Packaging for the Food Industry

   Food Reviews International, Vol. 28, Núm. 2, pp. 146-187

3. Analysis of pesticide residues in seaweeds using matrix solid-phase dispersion and gas chromatography-mass spectrometry detection

   Food Chemistry, Vol. 135, Núm. 1, pp. 259-267

4. Basic characterization and partial purification of β-glucosidase from cell-free extracts of Oenococcus oeni ST81

   Letters in Applied Microbiology, Vol. 55, Núm. 3, pp. 247-255

5. Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing

   CyTA: Journal of food, Vol. 10, Núm. 4, pp. 321-324

6. Chia seeds: Microstructure, mucilage extraction and hydration

   Journal of Food Engineering, Vol. 108, Núm. 1, pp. 216-224

7. Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva)

   Journal of Food Composition and Analysis, Vol. 28, Núm. 1, pp. 23-30

8. Composition of caprine whey protein concentrates produced by membrane technology after clarification of cheese whey

   Small Ruminant Research, Vol. 105, Núm. 1-3, pp. 186-192

9. Determination of hydroxylated stilbenes in wine by dispersive liquid-liquid microextraction followed by gas chromatography mass spectrometry

   Journal of Chromatography A, Vol. 1258, pp. 21-29

10. Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

    Food and Bioprocess Technology, Vol. 5, Núm. 1, pp. 200-208

11. Development of a simple method for the quantitative determination of fatty acids in milk with special emphasis on long-chain fatty acids

    CyTA: Journal of food, Vol. 10, Núm. 1, pp. 27-35

12. Direct Quantification and Distribution of Tetracycline-Resistant Genes in Meat Samples by Real-Time Polymerase Chain Reaction

    Journal of Food Science, Vol. 77, Núm. 7

13. Effect of a Polyphenol-Vacuum Packaging on Lipid Deterioration During an 18-Month Frozen Storage of Coho Salmon (Oncorhynchus kisutch)

    Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2602-2611

14. Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

    LWT - Food Science and Technology, Vol. 46, Núm. 1, pp. 217-223

15. Effect of drying methods on the reactivity of chitosan towards Maillard reaction

    Food Hydrocolloids, Vol. 29, Núm. 1, pp. 27-34

16. Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4°C) ready-to-eat squid rings

    International Journal of Food Science and Technology, Vol. 47, Núm. 7, pp. 1439-1447

17. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

    Meat Science, Vol. 91, Núm. 4, pp. 506-512

18. Effect of the cooking procedure on the arsenic speciation in the bioavailable (dialyzable) fraction from seaweed

    Microchemical Journal, Vol. 105, pp. 65-71

19. Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

    Innovative Food Science and Emerging Technologies, Vol. 14, pp. 92-98

20. Evaluation of oligosaccharide synthesis from lactose and lactulose using β-galactosidases from kluyveromyces isolated from artisanal cheeses

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 20, pp. 5134-5141