MARIA DE LA CONCEPCION
PEREZ LAMELA
TITULAR DE UNIVERSIDADE - TEMPO COMPLETO
Publicacións (51) Publicacións de MARIA DE LA CONCEPCION PEREZ LAMELA
2024
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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
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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
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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
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Smoothies Marketed in Spain: Are They Complying with Labeling Legislation?
Nutrients, Vol. 15, Núm. 20
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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
2021
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Impact of high-pressure processing on antioxidant activity during storage of fruits and fruit products: A review
Molecules, Vol. 26, Núm. 17
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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
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Extraction, properties, and applications of bioactive compounds obtained from microalgae
Current Pharmaceutical Design, Vol. 26, Núm. 16, pp. 1929-1950
2019
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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
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Dietary exposure and neurotoxicity of the environmental free and bound toxin β-N-methylamino-L-alanine
Food Research International, Vol. 100, pp. 1-13
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Effect of high pressure processing on the microbial inactivation in fruit preparations and other vegetable based beverages
Agriculture (Switzerland), Vol. 7, Núm. 9
2014
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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
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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
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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
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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
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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
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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
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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
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Improving food safety and quality by high-pressure processing
Processing Effects on Safety and Quality of Foods (CRC Press), pp. 379-414