Publicacións (115) Publicacións de MARIA INMACULADA FRANCO MATILLA

2023

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

    Foods, Vol. 12, Núm. 7

  2. 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

  3. 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. Utilizando prácticas de laboratorio online durante el confinamiento Covid-19 para prácticas presenciales

    Conference proceedings. CIVINEDU 2022: 6th International Virtual Conference on Educational Research and Innovation

2021

  1. Avance desde la cata on-line hasta las determinaciones analíticas: Innovando en Ciencia y Tecnología de los Alimentos

    Edunovatic2021. Conference proceedings: 6th Virtual International Conferenceon Education, Innovation and ICT

  2. Effects of processing step, filling medium and storage on amino acid profiles and protein quality in canned European eels

    Journal of Food Composition and Analysis, Vol. 96

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

    Molecules, Vol. 26, Núm. 17

  4. Lipid and Oxidative Methods to Assess the Stability of “Lacon”

    Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460

  5. Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media

    Journal of Food Science, Vol. 86, Núm. 5, pp. 1704-1713

  6. Vídeos creados por los estudiantes como recurso didáctico para aprender en el laboratoriode “Análisis instrumental"

    Edunovatic2021. Conference proceedings: 6th Virtual International Conferenceon Education, Innovation and ICT

2020

  1. Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening

    Food Research International, Vol. 137

  2. Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)

    Springer Proceedings in Materials (Springer Nature), pp. 49-53

  3. Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage

    Food Research International, Vol. 136

  4. Free amino acids and biogenic amines in canned european eels: Influence of processing step, filling medium and storage time

    Foods, Vol. 9, Núm. 10

  5. Microstructure, Rheology, and Composition of a Spanish Cheese

    Springer Proceedings in Materials (Springer Nature), pp. 54-58

  6. Temperature dependence of the viscoelastic properties of an acid-curd Spanish cheese: Afuega'l Pitu atroncau roxu variety (PDO)

    LWT, Vol. 126

2019

  1. Capacidad antioxidante, flavonoides totales y carotenoides de limones cultivados en Galicia

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  2. Effect of storage time on microstructure, viscoelastic and biochemical parameters of Afuega'l Pitu cheese (PDO): Atroncau Blancu and Roxu varieties

    LWT, Vol. 116

  3. Parámetros de calidad de limones cultivados en Galicia

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019