Departamento de Química Analítica, Nutrición e Bromatoloxía

2005

1. A review of the analytical methods to determine organic acids in grape juices and wines

   Food Research International, Vol. 38, Núm. 10, pp. 1175-1188

2. Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples

   Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 23, pp. 9078-9082

3. Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima)

   Food Chemistry, Vol. 90, Núm. 3, pp. 445-452

4. Candidates recruitment, screening and selection for a technique panel constitution

   Milchwissenschaft, Vol. 60, Núm. 1, pp. 21-23

5. Capillary zone electrophoresis method for the simultaneous determination of cations in honey

   Journal of Chromatography A, Vol. 1083, Núm. 1-2, pp. 193-198

6. Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing

   Meat Science, Vol. 70, Núm. 2, pp. 223-228

7. Classification of apple fruits according to their maturity state by the pattern recognition analysis of their polyphenolic compositions

   Food Chemistry, Vol. 93, Núm. 1, pp. 113-123

8. Comparison of supercritical fluid extraction and Soxhlet extraction for the determination of PCBs in seaweed samples

   Chemosphere, Vol. 59, Núm. 10, pp. 1407-1413

9. Continuous ultrasound-assisted extraction of cadmium from legumes and dried fruit samples coupled with on-line preconcentration-flame atomic absorption spectrometry

   Analytical and Bioanalytical Chemistry, Vol. 382, Núm. 4, pp. 1093-1098

10. Detection of bovine DNA in raw and heat-processed foodstuffs, commercial foods and specific risk materials by a novel specific polymerase chain reaction method

    European Food Research and Technology, Vol. 220, Núm. 3-4, pp. 444-450

11. Determination of antimony in seawater by graphite furnace atomic absorption spectrometry with Zeeman-effect background correction and using ammonium nitrate as the matrix modifier

    Atomic Spectroscopy, Vol. 26, Núm. 6, pp. 228-233

12. Determination of major and trace elements in edible seaweeds by MS after ultrasound-assisted acid leaching

    Atomic Spectroscopy, Vol. 26, Núm. 2, pp. 59-67

13. Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins

    Food Hydrocolloids, Vol. 19, Núm. 6, pp. 964-973

14. Evolution of acid phosphatase activity during the storage of honey

    Deutsche Lebensmittel-Rundschau, Vol. 101, Núm. 1, pp. 9-15

15. Evolution of catalase activity during the storage of honey

    Deutsche Lebensmittel-Rundschau, Vol. 101, Núm. 2, pp. 62-65

16. Fe, Cu and Zn distribution in different components of commercial infant formulas

    European Food Research and Technology, Vol. 221, Núm. 3-4, pp. 529-537

17. Flow injection determination of Cd in meat samples using a continuous lixiviation/preconcentration system coupled to a flame MS

    Atomic Spectroscopy, Vol. 26, Núm. 3, pp. 110-116

18. Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice

    Food Chemistry, Vol. 93, Núm. 4, pp. 619-625

19. Microwave-assisted alkaline digestion combined with microwave-assisted distillation for the determination of iodide and total iodine in edible seaweed by catalytic spectrophotometry

    Analytica Chimica Acta, Vol. 542, Núm. 2, pp. 287-295

20. Quality retention during the chilled distribution of farmed turbot (Psetta maxima): Effect of a primary slurry ice treatment

    International Journal of Food Science and Technology, Vol. 40, Núm. 8, pp. 817-824