MARIA ANGELES
ROMERO RODRIGUEZ
Catedrática de universidade
Publicacións nas que colabora con MARIA ANGELES ROMERO RODRIGUEZ (23)
2024
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Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread
Foods, Vol. 13, Núm. 7
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Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread
LWT, Vol. 209
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Neural networks allow the automatic verification of the type of flour, analysing the starch granule morphology, to ensure the protected geographical indication ‘Galician Bread’
Food Control, Vol. 158
2023
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Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature
Food and Bioprocess Technology, Vol. 16, Núm. 4, pp. 785-803
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Polarized light microscopy guarantees the use of autochthonous wheat in the production of flour for the Protected Geographical Indication ‘Galician Bread’
Food Control, Vol. 147
2022
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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
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Control dos pans obtidos a partir de fariña ‘Caaveiro’ producida en 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. 93-106
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Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional
Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)
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Do campo á mesa na produción de pan galego nun contexto agroecolóxico
Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 7-32
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Element Content in Different Wheat Flours and Bread Varieties
Foods, Vol. 11, Núm. 20
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Traceability of the local cultivar ‘Caaveiro’ in flour mixtures used to produce Galician bread by simple sequence repeats and droplet digital polymerase chain reaction technology
International Journal of Food Science & Technology
2021
2020
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Life cycle assessment of autochthonous varieties of wheat and artisanal bread production in Galicia, Spain
Science of the Total Environment, Vol. 713
2015
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Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics
Food and Bioprocess Technology, Vol. 8, Núm. 11, pp. 2268-2278
2014
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Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)
International Journal of Food Science and Technology, Vol. 49, Núm. 1, pp. 107-113
2011
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Development and Validation of an HPLC Method for the Determination of Thiamine and Riboflavin in Green Leafy Vegetables Using Clara-Diastase
Journal of Food Science, Vol. 76, Núm. 4
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Industrially processed Vacuum-packed peeled kennebec potatoes: Process optimization, sensory evaluation, and consumer response
Journal of Food Science, Vol. 76, Núm. 5
2009
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Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum mill.)
Journal of the Science of Food and Agriculture, Vol. 89, Núm. 5, pp. 743-749
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The influence of storage time on micronutrients in bottled tomato pulp
Food Chemistry, Vol. 112, Núm. 1, pp. 146-149
2008
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Use of physical and chemical properties of commercial tomato (Lycopersicon esculentum Mill.) products for monitoring their quality
Journal of AOAC International, Vol. 91, Núm. 1, pp. 112-122