Publicacións (329) Publicacións nas que participase algún/ha investigador/a

2024

  1. Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II

    Foods

  2. The Presence of Bioactive Compounds in European Eel (Anguilla anguilla) Skin: A Comparative Study with Edible Tissue

    Marine Drugs, Vol. 22, Núm. 3

2023

  1. Algal proteins, peptides and amino acids

    Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition (Elsevier), pp. 247-334

  2. Banana Drying: A Review on Methods and Advances

    Food Reviews International

  3. Current Advances in Cheese Microbiology

    Foods

  4. Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry

    Foods, Vol. 12, Núm. 17

  5. Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

    Foods, Vol. 12, Núm. 7

  6. La pequeña industria láctea en el medio rural en zonas de montaña

    Universidad de León

  7. Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)

    Food Hydrocolloids, Vol. 142

  8. Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas

    Foods, Vol. 12, Núm. 4

  9. Quantitative proteomics in medication-related osteonecrosis of the jaw: A proof-of-concept study

    Oral Diseases, Vol. 29, Núm. 5, pp. 2117-2129

  10. Smoothies Marketed in Spain: Are They Complying with Labeling Legislation?

    Nutrients, Vol. 15, Núm. 20

  11. Universidad y sociedad: una experiencia con talleres elaborando una conserva

    Conference proceedings CIVINEDU 2023: 7th International Virtual Conference on Educational Research and Innovation September 20-21, 2023

2022

  1. Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media

    Journal of Food Composition and Analysis, Vol. 107

  2. Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions

    Foods, Vol. 11, Núm. 21

  3. Application of Immobilized Yeasts for Improved Production of Sparkling Wines

    Fermentation, Vol. 8, Núm. 10

  4. Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA

    Molecules, Vol. 27, Núm. 20

  5. Deep Eutectic Solvents as a Green Tool for the Extraction of Bioactive Phenolic Compounds from Avocado Peels

    Molecules, Vol. 27, Núm. 19

  6. Derivados lácteos: Alternativa de futuro en el medio rural en zonas de montaña

    ILE: Industrias lácteas españolas, Núm. 503, pp. 26-34

  7. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese

    Food Microbiology, Vol. 108