Departamento de Química Analítica, Nutrición e Bromatoloxía

2014

1. Active food packaging based on molecularly imprinted polymers: Study of the release kinetics of ferulic acid

   Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 46, pp. 11215-11221

2. An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process

   LWT - Food Science and Technology, Vol. 56, Núm. 1, pp. 175-180

3. Classification of red wines from controlled designation of origin by ultraviolet-visible and near-infrared spectral analysis

   Ciência e técnica vitivinícola, Vol. 29, Núm. 1, pp. 35-43

4. Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage

   International Journal of Food Science and Technology, Vol. 49, Núm. 1, pp. 217-223

5. Comparative Analysis of Explosion Vent Areas for Milk Spray Dryers According to the EN-14491 (2006) and NFPA-68 (2007) Standards

   Drying Technology, Vol. 32, Núm. 12, pp. 1466-1485

6. Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)

   International Journal of Food Science and Technology, Vol. 49, Núm. 1, pp. 107-113

7. Detection of food spoilage and pathogenic bacteria based on ligation detection reaction coupled to flow-through hybridization on membranes

   BioMed Research International, Vol. 2014

8. Determination of Organic Acids in Brassica Rapa L. Leaves (Turnip Greens and Turnip Tops) Regulated by the Protected Geographical Indication “Grelos De Galicia”

   Journal of Food and Nutrition Research, Vol. 2, Núm. 11, pp. 786-791

9. Determination of fungicides in white grape bagasse by pressurized liquid extraction and gas chromatography tandem mass spectrometry

   Journal of Chromatography A, Vol. 1343, pp. 18-25

10. Determination of polyphenolic compounds of red wines by UV-VIS-NIR spectroscopy and chemometrics tools

    Food Chemistry, Vol. 158, pp. 28-34

11. Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef

    Meat Science, Vol. 97, Núm. 2, pp. 249-254

12. Development of new active packaging films containing bioactive nanocomposites

    Innovative Food Science and Emerging Technologies, Vol. 26, pp. 310-318

13. Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

    Innovative Food Science and Emerging Technologies, Vol. 21, pp. 2-11

14. Effect of experimental parameters in the pressurized solvent extraction of polyphenolic compounds from white grape marc

    Food Chemistry, Vol. 157, pp. 524-532

15. Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

    Innovative Food Science and Emerging Technologies, Vol. 23, pp. 18-24

16. Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

    Food Hydrocolloids, Vol. 35, pp. 264-269

17. Effects of hemicellulose-derived saccharides on behavior of Lactobacilli under simulated gastrointestinal conditions

    Food Research International, Vol. 64, pp. 880-888

18. Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing

    Food and Bioprocess Technology, Vol. 8, Núm. 3, pp. 493-502

19. Evaluación del empleo de una sal de cloruros baja en sodio (TQI PLUSSAL) en la elaboración de productos cárnicos

    Eurocarne: La revista internacional del sector cárnico, Núm. 229, pp. 64-70

20. Evaluation of sorghum grain hydrolysates and dried distillers grains with solubles for the production of microbial transglutaminase

    CyTA: Journal of food, Vol. 12, Núm. 2, pp. 115-120