Departamento de Química Analítica, Nutrición e Bromatoloxía

2013

1. A comparison of kiwi fruit from conventional, integrated and organic production systems

   LWT - Food Science and Technology, Vol. 54, Núm. 1, pp. 291-297

2. A simple and rapid method for the identification and quantification of malachite green and its metabolite in hake by HPLC-MS/MS

   Food Control, Vol. 31, Núm. 1, pp. 102-107

3. Analysis of volatile compounds from solanum betaceum CAV. fruits from panama by head-space micro extraction

   Records of Natural Products, Vol. 7, Núm. 1, pp. 15-26

4. Chemometric classification of potatoes with protected designation of origin according to their producing area and variety

   Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 35, pp. 8444-8451

5. Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food

   Food Reviews International, Vol. 29, Núm. 4, pp. 394-408

6. Composition and physico-chemical properties of meat from capons fed cereals

   Journal of Integrative Agriculture, Vol. 12, Núm. 11, pp. 1953-1960

7. Current situation on analysis of marine toxins

   Reviews in Analytical Chemistry, Vol. 32, Núm. 1, pp. 15-34

8. Determination of phycobiliproteins by constant-wavelength synchronous spectrofluorimetry method in red algae

   CyTA: Journal of food, Vol. 11, Núm. 3, pp. 243-247

9. Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

   LWT - Food Science and Technology, Vol. 53, Núm. 1, pp. 100-106

10. Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids

    Food Control, Vol. 34, Núm. 2, pp. 356-363

11. Fractionation and purification of bioactive compounds obtained from a brewery waste stream

    BioMed Research International, Vol. 2013

12. Functional properties of caprine whey protein concentrates obtained from clarified cheese whey

    Small Ruminant Research, Vol. 110, Núm. 1, pp. 52-56

13. ICP-MS for the determination of selenium bioavailability from seafood and effect of major food constituents

    Microchemical Journal, Vol. 108, pp. 174-179

14. Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 12, pp. 1454-1461

15. Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

    Innovative Food Science and Emerging Technologies, Vol. 18, pp. 24-30

16. Matrix solid phase dispersion assisted enzymatic hydrolysis as a novel approach for cocaine and opiates isolation from human hair

    Journal of Chromatography A, Vol. 1316, pp. 15-22

17. Simultaneous derivatization and ultrasound-assisted dispersive liquid-liquid microextraction of chloropropanols in soy milk and other aqueous matrices combined with gas-chromatography-mass spectrometry

    Journal of Chromatography A, Vol. 1319, pp. 35-45

18. Study of cooking on the bioavailability of As, Co, Cr, Cu, Fe, Ni, Se and Zn from edible seaweed

    Microchemical Journal, Vol. 108, pp. 92-99

19. Synthesis, characterization and functional properties of galactosylated derivatives of chitosan through amide formation

    Food Hydrocolloids, Vol. 33, Núm. 2, pp. 245-255

20. Technical and economical evaluation of microbial transglutaminase production on enzymatic hydrolysates of potato (Solanum tuberosum)

    CyTA: Journal of food, Vol. 11, Núm. 3, pp. 277-284