Departamento de Química Analítica, Nutrición e Bromatoloxía

2006

1. A simple and rapid method for determination of domoic acid in shellfish

   Deutsche Lebensmittel-Rundschau, Vol. 102, Núm. 5, pp. 201-204

2. Analytical methods for the determination of organic acids in honey

   Critical Reviews in Analytical Chemistry, Vol. 36, Núm. 1, pp. 3-11

3. Capillary zone electrophoresis method for the determination of inorganic anions and formic acid in honey

   Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 25, pp. 9292-9296

4. Comparison of supercritical fluid extraction and Soxhlet extraction for the determination of aliphatic hydrocarbons in seaweed samples

   Ecotoxicology and Environmental Safety, Vol. 64, Núm. 3, pp. 400-405

5. Determination of moisture, starch, protein, and fat in common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

   Journal of AOAC International, Vol. 89, Núm. 4, pp. 1039-1041

6. Effect of cooking on enrofloxacin residues in chicken tissue

   Food Additives and Contaminants, Vol. 23, Núm. 10, pp. 988-993

7. Effect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus)

   European Food Research and Technology, Vol. 224, Núm. 2, pp. 193-198

8. Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder (Atheresthes stomias)

   Food Chemistry, Vol. 94, Núm. 2, pp. 202-209

9. Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos)

   International Journal of Food Science and Technology, Vol. 41, Núm. 9, pp. 1067-1072

10. Evaluation of treatments to reduce hardness of Agave americana core

    Food Technology and Biotechnology, Vol. 44, Núm. 4, pp. 545-551

11. Evolution of acid phosphatase activity of honeys from different climates

    Food Chemistry, Vol. 97, Núm. 4, pp. 750-755

12. Flow-injection flame atomic absorption spectrometric determination of trace amounts of cadmium in solid and semisolid milk products coupling a continuous ultrasound-assisted extraction system with the online preconcentration on a chelating aminomethylphosphoric acid resin

    Journal of AOAC International, Vol. 89, Núm. 1, pp. 185-191

13. Hexanal as shelf-life indicator: Accelerated storage test of nuts analysed by SPME

    Italian Journal of Food Science, Vol. 18, Núm. 5, pp. 378-381

14. Influence of the ultrafiltration of the acidified coagulum and subsequent treatments of the concentrate, on the chemical composition and manufacture yields of a fresh lactic cheese

    Milchwissenschaft, Vol. 61, Núm. 2, pp. 158-161

15. Influence of ultrafiltration of the acidified coagulum and subsequent treatments of the concentrate on rheological characteristics of fresh lactic cheese

    Milchwissenschaft, Vol. 61, Núm. 3, pp. 297-299

16. Mineral analysis in rabbit meat from Galicia (NW Spain)

    Meat Science, Vol. 73, Núm. 4, pp. 635-639

17. Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)

    Food Research International, Vol. 39, Núm. 3, pp. 356-364

18. Preliminary chemometric study on the use of honey as an environmental marker in Galicia (northwestern Spain)

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 19, pp. 7206-7212

19. Production of low-salt restructured fish products from Mexican flounder (Cyclopsetta chittendeni) using microbial transglutaminase or whey protein concentrate as binders

    European Food Research and Technology, Vol. 223, Núm. 3, pp. 341-345

20. Rapid determination of nonaromatic organic acids in honey by capillary zone electrophoresis with direct ultraviolet detection

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 5, pp. 1541-1550