Departamento de Química Analítica, Nutrición e Bromatoloxía

2025

1. Chemical safety and risk assessment of bio-based and/or biodegradable polymers for food contact: A review

   Food Research International, Vol. 202

2. Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation

   LWT, Vol. 215

3. Effects of a green seaweed from the Atlantic coast (Ulva lactuca) on gut microbiota, using an in vitro colon model

   Food Bioscience, Vol. 63

4. Enzymatic hydrolysis for pre-treating human serum before titanium dioxide nanoparticles assessment by spICP-MS

   Talanta, Vol. 291

5. Evaluation of a palletized modified atmosphere packaging system to extend the shelf-life and maintain quality of green beans stored at cooling temperature

   Applied Food Research, Vol. 5, Núm. 1

6. Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties

   Food Chemistry, Vol. 462

7. Genetic Diversity of Local Wheat (Triticum aestivum L.) and Traceability in the Production of Galician Bread (Protected Geographical Indication) by Microsatellites

   Agriculture (Switzerland), Vol. 15, Núm. 1

8. Modulatory effects of red seaweeds (Palmaria palmata, Porphyra umbilicalis and Chondrus crispus) on the human gut microbiota via an in vitro model

   Food Chemistry, Vol. 476

9. Oat protein in vitro digestion is not influenced by pectin in dispersion or gel systems

   Food Hydrocolloids, Vol. 163

10. The Role of Dairy in Human Nutrition: Myths and Realities

    Nutrients , Vol. 17, Núm. 4