Departamento de Química Analítica, Nutrición e Bromatoloxía

1998

1. 3-Hydroxy-3', 4'-didehydro-β-ψ-caroten-4-one (HDCO) from Xanthophyllomyces dendrorhous (Phaffia rhodozyma) cultivated on xylose media

   Biotechnology Letters, Vol. 20, Núm. 2, pp. 181-182

2. Aliphatic hydrocarbons in wolf tissue samples from Galiaia (N.W. Spain)

   Chemosphere, Vol. 36, Núm. 3, pp. 597-602

3. Application and performance of the Meatspec for cheese analysis

   Milchwissenschaft, Vol. 53, Núm. 9, pp. 503-505

4. Application and performance of the Meatspec for cheese analysis

   MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 53, Núm. 9, pp. 503-505

5. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage

   Journal of Food Protection, Vol. 61, Núm. 5, pp. 608-615

6. Colour changes during manufacture of Galician chorizo sausage

   Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 1, pp. 18-21

7. Colour changes during manufacture of Galician chorizo sausage

   European Food Research and Technology, Vol. 207, Núm. 1, pp. 18-21

8. Determination of Volatile Components in Fresh, Frozen, and Freeze-Dried Padrón-Type Peppers by Gas Chromatography-Mass Spectrometry Using Dynamic Headspace Sampling and Microwave Desorption

   Journal of Chromatographic Science, Vol. 36, Núm. 12, pp. 583-588

9. Determination of alternariol in tomato paste using solid phase extraction and high-performance liquid chromatography with fluorescence detection

   Analyst

10. Determination of aluminium and manganese in human scalp hair by electrothermal atomic absorption spectrometry using slurry sampling

    Talanta, Vol. 45, Núm. 6, pp. 1147-1154

11. Determination of cadmium in mussels by flame atomic absorption spectrometry with preconcentration on a chelating resin in a flow injection system

    Analyst

12. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 5, pp. 311-322

13. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    European Food Research and Technology, Vol. 206, Núm. 5, pp. 311-322

14. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 206, Núm. 5, pp. 311-322

15. Effects of freeze-drying on the compositions of green beans and padrón peppers

    Deutsche Lebensmittel-Rundschau, Vol. 94, Núm. 3, pp. 89-91

16. Enzymatic Determination of Citric Acid in Honey by Using Polyvinylpolypyrrolidone Clarification

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 1, pp. 141-144

17. Enzymatic Determination of Galactose and Lactose in Honey

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 4, pp. 1381-1385

18. Enzymatic determination of L-malic acid in honey

    Food Chemistry, Vol. 62, Núm. 4, pp. 503-508

19. Indirect determination of cyclamate by an on-line continuous precipitation-dissolution flow system

    Talanta, Vol. 45, Núm. 6, pp. 1115-1122

20. Mathematical model for Phaffia rhodozyma growth using peat hydrolysates as substrate

    Journal of the Science of Food and Agriculture, Vol. 76, Núm. 4, pp. 481-487