Departamento de Química Analítica, Nutrición e Bromatoloxía

2002

1. Analysis of organic acids in wine by capillary electrophoresis with direct UV detection

   Journal of Food Composition and Analysis, Vol. 15, Núm. 3, pp. 319-331

2. Aplicación de un método enzimático para diferenciar brazuelos de cerdo frescos y descongelados destinados a la elaboración de lacón gallego

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 339, pp. 25-28

3. Changes in β-glucosidase activity during the storage of honey

   Deutsche Lebensmittel-Rundschau, Vol. 98, Núm. 5, pp. 170-176

4. Determination of polycyclic aromatic hydrocarbons from buzzards (Buteo buteo) and tawny owl (Strix aluco) by liquid chromatography with fluorescence detection

   Journal of AOAC International, Vol. 85, Núm. 1, pp. 141-145

5. Development of a sensory profile for the specific denomination “Galician potato”

   Food Quality and Preference, Vol. 13, Núm. 2, pp. 99-106

6. Effect of pectins on the gelling properties of surimi from silver carp

   Food Hydrocolloids, Vol. 16, Núm. 5, pp. 441-447

7. Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein

   Food Hydrocolloids, Vol. 16, Núm. 1, pp. 11-16

8. Evolution of fructose and glucose in honey over one year: influence of induced granulation

   Food Chemistry, Vol. 78, Núm. 2, pp. 157-161

9. Experimental citrinin production in Spanish cheese

   Archiv fur Lebensmittelhygiene, Vol. 53, Núm. 1, pp. 13-14

10. High-performance liquid chromatographic determination of α-tocopherol in macroalgae

    Journal of Chromatography A, Vol. 976, Núm. 1-2, pp. 277-284

11. High-performance liquid chromatography for joint determination of the flavour enhancers monosodium glutamate, disodium guanylate and disodium inosinate in dehydrated bouillons

    Deutsche Lebensmittel-Rundschau, Vol. 98, Núm. 3, pp. 93-95

12. Influence of ultrafiltration on the organoleptic characteristics of Cebreiro cheese regarding the traditional sensory profile

    Milchwissenschaft, Vol. 57, Núm. 1, pp. 15-18

13. Influence of ultrafiltration on the organoleptic characteristics of Cebreiro cheese regarding the traditional sensory profile

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 57, Núm. 1, pp. 15-18

14. Microwave-assisted extraction and mild saponification for determination of organochlorine pesticides in oyster samples

    Analytical and Bioanalytical Chemistry, Vol. 374, Núm. 3, pp. 547-553

15. Rapid determination of minority organic acids in honey by high-performance liquid chromatography

    Journal of Chromatography A, Vol. 955, Núm. 2, pp. 207-214

16. Solid-phase extraction procedure to remove organic acids from honey

    Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences

17. Surimi-derived elver substitutes: Microscopic appearance and physicochemical and sensory properties

    Journal of Food Science, Vol. 67, Núm. 1, pp. 351-355

18. Use of rectified grape juice in yogurt edulcoration

    Journal of Food Science, Vol. 67, Núm. 8, pp. 3140-3143

19. Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams

    Journal of Food Science, Vol. 67, Núm. 5, pp. 1778-1784

20. Valorization of by-products from ovine cheese manufacture: Clarification by thermocalcic precipitation/microfiltration before ultrafiltration

    International Dairy Journal, Vol. 12, Núm. 9, pp. 773-783