Departamento de Química Analítica, Nutrición e Bromatoloxía

2007

1. Analysis of polycyclic aromatic hydrocarbons in water and beverages using membrane-assisted solvent extraction in combination with large volume injection-gas chromatography-mass spectrometric detection

   Journal of Chromatography A, Vol. 1163, Núm. 1-2, pp. 288-297

2. Antimicrobial resistance in Enterococcus spp. strains isolated from organic chicken, conventional chicken, and turkey meat: A comparative survey

   Journal of Food Protection, Vol. 70, Núm. 4, pp. 1021-1024

3. Concentrations of iodide and total iodine in edible seaweeds harvested on the Galician coast (Northwest Spain)

   Botanica Marina, Vol. 50, Núm. 1, pp. 65-71

4. Detection of ruminant meat and bone meals in animal feed by real-time polymerase chain reaction: Result of an interlaboratory study

   Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 18, pp. 7495-7501

5. Determination of iodine in human milk and infant formulas

   Journal of Trace Elements in Medicine and Biology, Vol. 21, Núm. SUPPL. 1, pp. 10-13

6. Development of a new sample pre-treatment procedure based on pressurized liquid extraction for the determination of metals in edible seaweed

   Analytica Chimica Acta, Vol. 598, Núm. 1, pp. 95-102

7. Efecto de la adición de proteínas solubles recuperadas del agua de lavado de surimi de Pacific whiting sobre las propiedades funcionales y mecánicas de surimi de Alaska Pollock grado FA

   Ciencia y tecnología alimentaria: Revista de la Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia, Vol. 5, Núm. 5, pp. 340-345

8. Fiber-rich functional fish food from striped mullet (Mugil cephalus) using amidated low methoxyl pectin

   Food Hydrocolloids, Vol. 21, Núm. 4, pp. 527-536

9. Hydrolysis of sorghum straw using phosphoric acid: Evaluation of furfural production

   Bioresource Technology, Vol. 98, Núm. 16, pp. 3053-3060

10. Impact of ovine whey protein concentrates and clarification by-products on the yield and quality of whey cheese

    Food Technology and Biotechnology, Vol. 45, Núm. 1, pp. 32-37

11. Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: Effects of a preliminary treatment with an antimelanosic agent on enzymatic browning

    Food Chemistry, Vol. 103, Núm. 3, pp. 741-748

12. Kinetic migration studies from packaging films into meat products

    Meat Science, Vol. 77, Núm. 2, pp. 238-245

13. Low-salt restructured fish products using low-value fish species from the gulf of Mexico

    International Journal of Food Science and Technology, Vol. 42, Núm. 9, pp. 1039-1045

14. Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives

    Food Chemistry, Vol. 102, Núm. 1, pp. 243-249

15. Líneas directrices del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre el empleo de papel y cartón obtenido de fibras recicladas de celulosa para estar en contacto con alimentos

    Revista del Comité Científico de la AESAN, Núm. 6, pp. 35-58

16. Prevalence of and risk factors for Listeria species on dairy farms

    Journal of Dairy Science, Vol. 90, Núm. 11, pp. 5083-5088

17. Protein and amino acid contents in the crab, Chionoecetes opilio

    Food Chemistry, Vol. 103, Núm. 4, pp. 1330-1336

18. Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

    LWT - Food Science and Technology, Vol. 40, Núm. 6, pp. 991-999

19. Selenium speciation in cow milk obtained after supplementation with different selenium forms to the cow feed using liquid chromatography coupled with hydride generation-atomic fluorescence spectrometry

    Talanta, Vol. 71, Núm. 4, pp. 1587-1593

20. Simple determination of main organic acids in grape juice and wine by using capillary zone electrophoresis with direct UV detection

    Food Chemistry, Vol. 102, Núm. 1, pp. 104-112