Publicacións (51) Publicacións de MARIA DE LA CONCEPCION PEREZ LAMELA

2024

  1. Water quality indexes and water quality population perception in a rural area in Ecuador

    Water Practice and Technology, Vol. 19, Núm. 2, pp. 580-593

2023

  1. Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V4-158-V4-183

  2. Mejora del sistema de gestión del agua para consumo humano en una población de Guinea Bissau

    REDAS: Revista de derecho, agua y sostenibilidad, Núm. 7

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

    Nutrients, Vol. 15, Núm. 20

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

    Molecules, Vol. 27, Núm. 20

2021

  1. Impact of high-pressure processing on antioxidant activity during storage of fruits and fruit products: A review

    Molecules, Vol. 26, Núm. 17

  2. Retention of Ascorbic Acid, Retinol, β-Carotene, and α-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP)

    Food Engineering Reviews, Vol. 13, Núm. 3, pp. 634-641

2020

  1. Extraction, properties, and applications of bioactive compounds obtained from microalgae

    Current Pharmaceutical Design, Vol. 26, Núm. 16, pp. 1929-1950

2019

  1. Características sensoriales y nutritivas en aceites de oliva virgen españoles y adecuación de su etiquetado a la normativa vigente

    Investigación: cultura, ciencia y tecnología, Núm. 22, pp. 26-35

2017

  1. Dietary exposure and neurotoxicity of the environmental free and bound toxin β-N-methylamino-L-alanine

    Food Research International, Vol. 100, pp. 1-13

  2. Effect of high pressure processing on the microbial inactivation in fruit preparations and other vegetable based beverages

    Agriculture (Switzerland), Vol. 7, Núm. 9

2014

  1. Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets

    International Journal of Food Science and Technology, Vol. 49, Núm. 3, pp. 679-688

  2. Simultaneous HPLC-DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow's milk and their changes during storage

    European Food Research and Technology, Vol. 238, Núm. 4, pp. 535-547

2013

  1. Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

    Innovative Food Science and Emerging Technologies, Vol. 20, pp. 64-72

  2. Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties

    Food Chemistry, Vol. 141, Núm. 1, pp. 625-636

2012

  1. Effect of model parameter variability on the uncertainty of refrigerated microbial shelf-life estimates

    Journal of Food Process Engineering, Vol. 35, Núm. 6, pp. 829-839

2011

  1. Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

    CyTA: Journal of food, Vol. 9, Núm. 4, pp. 351-364

2009

  1. Características cromáticas de vinos tintos y blancos de Galicia

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

  2. Improving food safety and quality by high-pressure processing

    Processing Effects on Safety and Quality of Foods (CRC Press), pp. 379-414