Departamento de Química Analítica, Nutrición e Bromatoloxía

1997

1. Acaricide residues in honeys from Galicia (N.W. Spain)

   Journal of Food Protection, Vol. 60, Núm. 1, pp. 78-80

2. Application of near infrared transflectance spectroscopy to the analysis of fermented milks

   Milchwissenschaft, Vol. 52, Núm. 4, pp. 196-200

3. Changes in the physicochemical properties and organoleptic quality of galician chorizos during curing and after vacuum-packing

   Food Chemistry, Vol. 60, Núm. 4, pp. 555-558

4. Co-production of carotenoids and xylitol by Xanthophyllomyces dendrorhous (Phaffia rhodozyma)

   Biotechnology Letters, Vol. 19, Núm. 2, pp. 139-142

5. Determination of Amino Acids in Green Beans by Derivatization with Phenylisothiocianate and High-Performance Liquid Chromatography with Ultraviolet Detection

   Journal of Chromatographic Science, Vol. 35, Núm. 4, pp. 181-185

6. Determination of dietary fibre content of green beans (Phaseolus vulgaris L.) of Galicia

   Deutsche Lebensmittel-Rundschau, Vol. 93, Núm. 5, pp. 153-154

7. Direct determination of Fe and Zn in different components of cow milk by FAAS with a high performance nebulizer

   Talanta, Vol. 45, Núm. 2, pp. 325-330

8. Effect of fat content and manufacturing process on dipping time and fat and protein recoveries of Cebreiro cheese

   Milchwissenschaft, Vol. 52, Núm. 8, pp. 440-443

9. Effect of fat content and manufacturing process on dipping time and fat and protein recoveries of Cebreiro cheese

   MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 52, Núm. 8, pp. 440-443

10. Effect of modified atmosphere packaging on the growth and survival of listeria in raw minced beef

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 3, Núm. 4, pp. 285-290

11. Effect of the carbon source on the carotenoid profiles of Phaffia rhodozyma strains

    Journal of Industrial Microbiology and Biotechnology, Vol. 19, Núm. 4, pp. 263-268

12. Effects of freezing and freeze-drying on the fatty acid contents of Padrón type peppers

    Deutsche Lebensmittel-Rundschau, Vol. 93, Núm. 12, pp. 390-392

13. Effects of freezing on the organic acid content of frozen green beans and Padron peppers

    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 204, Núm. 5, pp. 365-368

14. Effects of freezing on the organic acid content of frozen green beans and Padrón peppers

    European Food Research and Technology, Vol. 204, Núm. 5, pp. 365-368

15. Effects of freezing on the pigment content in green beans and padron peppers

    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 205, Núm. 2, pp. 148-152

16. Effects of freezing on the pigment content in green beans and padrón peppers

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 205, Núm. 2, pp. 148-152

17. Effects of freezing on the pigment content in green beans and padrón peppers

    European Food Research and Technology, Vol. 205, Núm. 2, pp. 148-152

18. Enzymatic Determination of Total D-Gluconic Acid in Honey

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 9, pp. 3550-3553

19. Growth of Escherichia coli O157:H7 in the presence of Pseudomonas fluorescens in skimmed milk at 7 OR 25c

    Journal of Food Safety, Vol. 16, Núm. 4, pp. 273-285

20. Incidence of toxigenic Escherichia coli in soft cheese made with raw or pasteurized milk

    Letters in Applied Microbiology, Vol. 24, Núm. 4, pp. 291-295