Departamento de Química Analítica, Nutrición e Bromatoloxía

1993

1. Automatic determination of reducing sugars by atomic absorption spectrometry

   Analytica Chimica Acta, Vol. 276, Núm. 2, pp. 385-391

2. Changes in physico-chemical characteristics between fruit-set and harvest of kiwifruit grown in galicia (Northwestern Spain)

   Journal of Food Composition and Analysis, Vol. 6, Núm. 3, pp. 278-284

3. Differentiation of unfrozen and frozen-thawed kuruma prawn (Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts

   Food Chemistry, Vol. 48, Núm. 2, pp. 127-129

4. Effect of fat‐enriched diets on rabbit meat fatty acid composition

   Journal of the Science of Food and Agriculture, Vol. 62, Núm. 1, pp. 83-88

5. Effect of the addition of pronase E on the proteolysis in dry fermented sausages

   Meat Science, Vol. 34, Núm. 2, pp. 205-216

6. Enzymatic Determination of Glycerol in Honey

   Journal of Agricultural and Food Chemistry, Vol. 41, Núm. 4, pp. 557-559

7. HPLC Determination of Major Pigments in the Bean Phaseolus vulgaris

   Journal of Agricultural and Food Chemistry, Vol. 41, Núm. 10, pp. 1613-1615

8. Hplc determination of pectins in raspberries as galacturonic acid and optimization using forward optical scanning

   Journal of Chromatographic Science, Vol. 31, Núm. 11, pp. 477-479

9. Improved lysis of wine lactobacilli for high yield isolation and chatacterization of chromosomal DNA

   Journal of Microbiological Methods, Vol. 17, Núm. 4, pp. 247-253

10. Pattern Recognition Analysis Applied to Classification of Honeys from Two Geographic Origins

    Journal of Agricultural and Food Chemistry, Vol. 41, Núm. 4, pp. 560-564

11. Predominance of malolactic fermentation over d-glucose utilization in Lactobacillus plantarum and Lactobacillus curvatus wine strains

    Journal of Industrial Microbiology, Vol. 12, Núm. 6, pp. 368-372