Departamento de Química Analítica, Nutrición e Bromatoloxía

2009

1. A kinetic assessment of the enzymatic hydrolysis of potato (Solanum tuberosum)

   LWT - Food Science and Technology, Vol. 42, Núm. 4, pp. 797-804

2. A screening method for the determination of ascorbic acid in fruit juices and soft drinks

   Food Chemistry, Vol. 116, Núm. 2, pp. 509-512

3. Arginine kinase peptide mass fingerprinting as a proteomic approach for species identification and taxonomic analysis of commercially relevant shrimp species

   Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 13, pp. 5665-5672

4. Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose

   Journal of Dairy Research, Vol. 76, Núm. 3, pp. 317-325

5. Chemical changes in chilled farmed sea bass (dicentrarchus labrax): Effect of advanced icing conditions

   Czech Journal of Food Sciences

6. Chemical hazard control in the work environment: Determination of metals in welding fumes

   Indoor Work and Living Environments: Health, Safety and Performance (Nova Science Publishers, Inc.), pp. 367-378

7. Composition of subcutaneous adipose tissue of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum-packaging

   Food Chemistry, Vol. 117, Núm. 1, pp. 169-173

8. Development of a matrix solid-phase dispersion method for the simultaneous determination of pyrethroid and organochlorinated pesticides in cattle feed

   Journal of Chromatography A, Vol. 1216, Núm. 14, pp. 2832-2842

9. Effect of setting conditions using microbial transglutaminase during obtention of beef gels

   Journal of Food Process Engineering, Vol. 32, Núm. 2, pp. 221-234

10. Efficacy of high hydrostatic pressure as a quarantine treatment to improve the quality of mango fruits infested by the Mexican fruit fly Anastrepha ludens

    CyTA: Journal of food, Vol. 7, Núm. 2, pp. 135-142

11. Evolution of monosaccharides of honey over 3 years: Influence of induced granulation

    International Journal of Food Science and Technology, Vol. 44, Núm. 3, pp. 623-628

12. Fast and sensitive new high performance liquid chromatography laser induced fluorescence (HPLC-LIF) method for quinine. Comparative study in soft drinks

    Journal of Liquid Chromatography and Related Technologies, Vol. 32, Núm. 17, pp. 2600-2614

13. Fructo-oligosaccharide changes during the storage of dehydrated commercial garlic and onion samples

    International Journal of Food Science and Technology, Vol. 44, Núm. 5, pp. 947-952

14. HPLC analysis of organic acids using a novel stationary phase

    Talanta, Vol. 78, Núm. 2, pp. 643-646

15. Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonised flow ice refrigeration system

    International Journal of Food Science and Technology, Vol. 44, Núm. 8, pp. 1595-1601

16. Including chestnuts and sugar beet pulp in diets for pigs: The effects on the quality of pork meat and the sensory properties of dry-cured sausage (chorizo gallego)

    Journal of Muscle Foods, Vol. 20, Núm. 4, pp. 449-464

17. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) relativo al empleo de un sistema para la higienización de huevos con cáscara mediante luz UVC

    Revista del Comité Científico de la AESAN, Núm. 9, pp. 25-30

18. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre la evisceración de los lagomorfos

    Revista del Comité Científico de la AESAN, Núm. 9, pp. 31-38

19. Matrix solid-phase dispersion and solid-phase microextraction applied to study the distribution of fenbutatin oxide in grapes and white wine

    Analytical and Bioanalytical Chemistry, Vol. 395, Núm. 8, pp. 2601-2610

20. Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding

    Meat Science, Vol. 83, Núm. 2, pp. 229-238