Departamento de Química Analítica, Nutrición e Bromatoloxía

2022

1. A2 Milk: New Perspectives for Food Technology and Human Health

   Foods, Vol. 11, Núm. 16

2. Active packaging film of chitosan and Santalum album essential oil: Characterization and application as butter sachet to retard lipid oxidation

   Food Packaging and Shelf Life, Vol. 34

3. Adherence to and knowledge about the Atlantic Diet pattern in the senior population of the Galician region (NW-Spain)

   Journal of Functional Foods, Vol. 91

4. Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties

   Foods, Vol. 11, Núm. 6

5. An Evaluation of the Pathogenic Potential, and the Antimicrobial Resistance, of Salmonella Strains Isolated from Mussels

   Microorganisms, Vol. 10, Núm. 1

6. Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage

   Foods, Vol. 11, Núm. 7

7. Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel

   Food Control, Vol. 131

8. Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties

   Foods, Vol. 11, Núm. 15

9. Approaches to liquid chromatography tandem mass spectrometry assessment of glyphosate residues in wine

   Analytical and Bioanalytical Chemistry, Vol. 414, Núm. 3, pp. 1445-1455

10. Blood–Brain Barrier Permeability Study of Potential Neuroprotective Compounds Recovered From Plants and Agri-Food by-Products

    Frontiers in Nutrition, Vol. 9

11. Chitosan for food packaging: Recent advances in active and intelligent films

    Food Hydrocolloids, Vol. 124

12. Combination of Recombinase Polymerase Amplification with SYBR Green I for naked-eye, same-day detection of Escherichia coli O157:H7 in ground meat

    Food Control, Vol. 132

13. Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese

    Molecules, Vol. 27, Núm. 15

14. Conocimientos y prácticas relacionadas con el uso de la sal: una investigación exploratoria de chefs iberos para promover universidades saludables

    Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 28, Núm. 3

15. Control das fariñas obtidas de trigo " Caaveiro " ecolóxico e convencional

    Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 75-92

16. Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional

    Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)

17. Determination of BFRs in food contact articles: An analytical approach using DART-HRMS, XFR and HPLC-MS/MS

    Food Packaging and Shelf Life, Vol. 33

18. Development and evaluation of a real-time fluorescence, and naked-eye colorimetric, loop-mediated isothermal amplification-based method for the rapid detection of spoilage fungi in fruit preparations

    Food Control, Vol. 135

19. Development and validation of a SNPs panel used for beef traceability throughout the food chain

    Food Science and Technology (Brazil), Vol. 42

20. Development of a real-time PCR assay with an internal amplification control for the detection of spoilage fungi in fruit preparations

    Food Control, Vol. 135