Departamento de Química Analítica, Nutrición e Bromatoloxía

2018

1. A gas chromatographic study of the conjugated linoleic acid and other fatty acid contents of raw milk samples from Galicia (NW Spain)

   International Journal of Dairy Technology, Vol. 71, Núm. 4, pp. 997-1004

2. Actividade Antioxidante en Carne de Tenreiros Alimentados con Bagazo de Uva

   Recursos rurais: revista oficial do Instituto de Biodiversidade Agraria e Desenvolvemento Rural ( IBADER ), Núm. 14, pp. 15-22

3. Analysis and quantitative estimation of phenolic antioxidants in polypropylene packaging for fat products

   Journal of Polymer Engineering, Vol. 38, Núm. 9, pp. 899-904

4. Analysis of the volatile components of pouteria sapota (Sapote Mamey) fruit by HS-SPME-GC-MS

   Natural Product Communications, Vol. 13, Núm. 8, pp. 1027-1030

5. Assessment of alcoholic distillates for the extraction of bioactive polyphenols from grapevine canes

   Industrial Crops and Products, Vol. 111, pp. 99-106

6. Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency

   Carbohydrate Polymers, Vol. 195, pp. 432-443

7. Combined Effect of Icing Medium and Red Alga Gracilaria verrucosa on Shelf Life Extension of Indian Mackerel (Rastrelliger kanagurta)

   Food and Bioprocess Technology, Vol. 11, Núm. 10, pp. 1911-1922

8. Comparison of the fatty acid profile of Spanish infant formulas and Galician women breast milk

   Journal of Physiology and Biochemistry, Vol. 74, Núm. 1, pp. 127-138

9. Composite films of regenerate cellulose with chitosan and polyvinyl alcohol: Evaluation of water adsorption, mechanical and optical properties

   International Journal of Biological Macromolecules, Vol. 117, pp. 235-246

10. Development and evaluation of loop-mediated isothermal amplification, and Recombinase Polymerase Amplification methodologies, for the detection of Listeria monocytogenes in ready-to-eat food samples

    Food Control, Vol. 86, pp. 27-34

11. Development and validation of an LC-MS/MS method for the quantification of tiamulin, trimethoprim, tylosin, sulfadiazine and sulfamethazine in medicated feed

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 35, Núm. 5, pp. 882-891

12. Development of a partitioned liquid-liquid extraction- dispersive solid phase extraction procedure followed by liquid chromatography-tandem mass spectrometry for analysis of 3-monochloropropane-1,2-diol diesters in edible oils

    Journal of Chromatography A, Vol. 1548, pp. 19-26

13. Dispersive liquid–liquid microextraction and gas chromatography accurate mass spectrometry for extraction and non-targeted profiling of volatile and semi-volatile compounds in grape marc distillates

    Journal of Chromatography A, Vol. 1546, pp. 36-45

14. Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage

    Food Research International, Vol. 112, pp. 233-240

15. Effectiveness of a combined ethanol–aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species

    European Food Research and Technology, Vol. 244, Núm. 2, pp. 291-299

16. Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

    International Journal of Food Properties, Vol. 21, Núm. 1, pp. 12-20

17. Evaluation of Different Genetic Targets for Salmonella enterica Serovar Enteriditis and Typhimurium, Using Loop-Mediated Isothermal AMPlification for Detection in Food Samples

    Frontiers in Sustainable Food Systems, Vol. 2

18. Evaluation of oxygen absorber system effectiveness in butter containers

    CyTA: Journal of food, Vol. 16, Núm. 1, pp. 205-212

19. Evaluation of trace element status of organic dairy cattle

    Animal, Vol. 12, Núm. 6, pp. 1296-1305

20. Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk

    International Journal of Dairy Technology, Vol. 71, Núm. 3, pp. 820-823