SIDONIA
MARTINEZ SUAREZ
PROFESOR/A TITULAR DE UNIVERSIDAD TC
FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A DE UNIVERSIDAD TC
Publikationen, an denen er mitarbeitet FRANCISCO JAVIER CARBALLO GARCIA (37)
2023
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Banana Drying: A Review on Methods and Advances
Food Reviews International
2022
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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
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Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)
Foods, Vol. 11, Núm. 8
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Proximate composition and amino acid profile of European eel skin: influence of body weight
European Food Research and Technology, Vol. 248, Núm. 5, pp. 1437-1446
2021
2020
2019
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Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega)
International Journal of Food Sciences and Nutrition, Vol. 70, Núm. 2, pp. 136-149
2018
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Changes in nutritional and sensory characteristics of canned turnips: Effect of salt
Journal of Food and Nutrition Research, Vol. 57, Núm. 4, pp. 408-418
2017
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Changes in the chemical and physical characteristics of cow's milk butter during storage: Effects of temperature and addition of salt
Journal of Food Composition and Analysis, Vol. 63, pp. 121-132
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Impact of vacuum cooking and boiling and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega)
LWT - Food Science and Technology, Vol. 79, pp. 267-277
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Natural substances as substitutes for chemical additives
Strategies for Obtaining Healthier Foods (Nova Science Publishers, Inc.), pp. 229-265
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Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method
Food Chemistry, Vol. 217, pp. 743-749
2016
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Effects of different cooking methods on some chemical and sensory properties of Galega kale
International Journal of Food Science and Technology, Vol. 51, Núm. 9, pp. 2071-2080
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Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature
Journal of Food Composition and Analysis, Vol. 52, pp. 33-43
2015
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Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet
Journal of Food Composition and Analysis, Vol. 37, pp. 104-111
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Microbiological and Biochemical Characteristics of Spanish Fermented Sausages
BENEFICIAL MICROBES IN FERMENTED AND FUNCTIONAL FOODS (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 55-72
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Physicochemical and phytochemical properties of two phenotypes of Galega kale (brassica oleraceal. var. acephala cv. Galega)
Journal of Food Biochemistry, Vol. 39, Núm. 4, pp. 439-448