Departamento de Química Analítica, Nutrición e Bromatoloxía

2015

1. A Comparison of the ISO and AACC Methods for Determining the Activity of Trypsin Inhibitors in Soybean Meal

   JAOCS, Journal of the American Oil Chemists' Society, Vol. 92, Núm. 10, pp. 1391-1397

2. Antimicrobial activity, antibiotic resistance and the safety of lactic acid bacteria in raw milk valtellina casera cheese

   Journal of Food Safety, Vol. 35, Núm. 2, pp. 193-205

3. Antioxidant white grape seed phenolics: Pressurized liquid extracts from different varieties

   Antioxidants, Vol. 4, Núm. 4, pp. 737-749

4. Application of an activated carbon-based support for magnetic solid phase extraction followed by spectrophotometric determination of tartrazine in commercial beverages

   International Journal of Analytical Chemistry, Vol. 2015

5. Artificial sweeteners in beverages by ultra performance liquid chromatography with photodiode array and liquid chromatography tandem mass spectrometry

   Food Control, Vol. 47, pp. 43-52

6. Assessment of tetracyclines residues and tetracycline resistant bacteria in conventional and organic baby foods

   Foods, Vol. 4, Núm. 3, pp. 306-317

7. Comparison of Methods for Rapid Analysis of Quercetin

   Plant Foods for Human Nutrition, Vol. 70, Núm. 1, pp. 91-96

8. Comparison of Methods for the Study of Ellagic Acid in Pomegranate Juice Beverages

   Food Analytical Methods, Vol. 8, Núm. 9, pp. 2286-2293

9. Development of a low fat fresh pork sausage based on chitosan with health claims: Impact on the quality, functionality and shelf-life

   Food and Function, Vol. 6, Núm. 8, pp. 2768-2778

10. Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage

    Food and Bioprocess Technology, Vol. 8, Núm. 10, pp. 2159-2170

11. Effect of the refining process on Moringa oleifera seed oil quality

    Food Chemistry, Vol. 187, pp. 53-57

12. Egg and egg-derived foods: Effects on human health and use as functional foods

    Nutrients, Vol. 7, Núm. 1, pp. 706-729

13. Genetic discrimination of foodborne pathogenic and spoilage Bacillus spp. based on three housekeeping genes

    Food Microbiology, Vol. 46, pp. 288-298

14. Heterogenous Lignocellulosic Composites as Bio-Based Adsorbents for Wastewater Dye Removal: A Kinetic Comparison

    Water, Air, and Soil Pollution, Vol. 226, Núm. 5

15. Identification of single nucleotide polymorphisms (SNPs) in the 16S rRNA gene of foodborne Bacillus spp

    Food Microbiology, Vol. 46, pp. 239-245

16. Inhibitory Effect of the Hybrid Bacteriocin Ent35-MccV on the Growth of Escherichia coli and Listeria monocytogenes in Model and Food Systems

    Food and Bioprocess Technology, Vol. 8, Núm. 5, pp. 1063-1075

17. Instability of an aromatic amine in fatty food and fatty food simulant: characterisation of reaction products and prediction of their toxicity

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 32, Núm. 1, pp. 100-109

18. Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics

    Food and Bioprocess Technology, Vol. 8, Núm. 11, pp. 2268-2278

19. Magnetic solid phase extraction applied to food analysis

    Journal of Chemistry, Vol. 2015

20. Mercury speciation in seawater by liquid chromatography-inductively coupled plasma-mass spectrometry following solid phase extraction pre-concentration by using an ionic imprinted polymer based on methyl-mercury-phenobarbital interaction

    Journal of Chromatography A, Vol. 1391, Núm. 1, pp. 9-17