Publications by the researcher in collaboration with MARIA ANGELES ROMERO RODRIGUEZ (23)

2024

  1. Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread

    Foods, Vol. 13, Núm. 7

  2. Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread

    LWT, Vol. 209

  3. 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

  1. 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

  2. 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

  1. 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

  2. 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

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

    Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)

  4. 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

  5. Element Content in Different Wheat Flours and Bread Varieties

    Foods, Vol. 11, Núm. 20

  6. 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

  1. Evaluation of a modified atmosphere packaging system in pallets to extend the shelf-life of the stored tomato at cooling temperature

    Food Chemistry, Vol. 364

2020

  1. Life cycle assessment of autochthonous varieties of wheat and artisanal bread production in Galicia, Spain

    Science of the Total Environment, Vol. 713

2015

  1. 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

  1. 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

  1. 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

  2. Industrially processed Vacuum-packed peeled kennebec potatoes: Process optimization, sensory evaluation, and consumer response

    Journal of Food Science, Vol. 76, Núm. 5

2009

  1. 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

  2. The influence of storage time on micronutrients in bottled tomato pulp

    Food Chemistry, Vol. 112, Núm. 1, pp. 146-149

2008

  1. 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