Publikationen, an denen er mitarbeitet Nieves Muñoz Ferreiro (18)

2022

  1. 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

  2. Element Content in Different Wheat Flours and Bread Varieties

    Foods, Vol. 11, Núm. 20

  3. Sensory descriptive analysis and hedonic consumer test for Galician type breads

    Food Control, Vol. 134

2021

  1. Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

    LWT, Vol. 135

  2. Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties

    International Journal of Dairy Technology, Vol. 74, Núm. 1, pp. 202-214

2020

  1. Effect of storage time on sensory and instrumental properties of skim-milk yoghurt obtained with microbial transglutaminase

    International Journal of Dairy Technology, Vol. 73, Núm. 1, pp. 157-167

  2. Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 10, pp. 739-749

  3. Rennet type and microbial transglutaminase in cheese: effect on sensory properties

    European Food Research and Technology, Vol. 246, Núm. 3, pp. 513-526

2019

  1. Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties

    LWT, Vol. 113

  2. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2088-2095

  3. Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

    International Journal of Dairy Technology, Vol. 72, Núm. 3, pp. 388-394

  4. Yogur desnatado con transglutaminasa microbiana: evaluación de la aceptación del consumidor

    CyTA: Journal of food, Vol. 17, Núm. 1, pp. 280-287

2018

  1. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 14, pp. 5479-5485

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

2013

  1. A comparison of kiwi fruit from conventional, integrated and organic production systems

    LWT - Food Science and Technology, Vol. 54, Núm. 1, pp. 291-297

2012

  1. Influence of storage conditions on the sensory and physicochemical characteristics of Galician Kennebec potatoes (Solanum tuberosum L.)

    CyTA: Journal of food, Vol. 10, Núm. 1, pp. 48-56

  2. Sensory Analysis of Protected Geographical Indication Products: An Example with Turnip Greens and Tops

    Journal of Sensory Studies, Vol. 27, Núm. 6, pp. 482-489

2006

  1. Perfil de los consumidores de productos ecológicos

    Agroecoloxía e agricultura ecolóxica en Galiza: Agromamos, unha nova xeira para o rural e a alimentación