Publicacións (69) Publicacións de SIDONIA MARTINEZ SUAREZ

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. Banana Drying: A Review on Methods and Advances

    Food Reviews International

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

    Molecules, Vol. 27, Núm. 19

  4. Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

    Foods, Vol. 11, Núm. 8

  5. 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

  6. The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions

    Food Hydrocolloids, Vol. 131

2021

  1. 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

  2. Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

    Foods, Vol. 10, Núm. 4

  3. Physicochemical, sensory and nutritional properties of foods affected by processing and storage

    Foods

  4. Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights

    International Journal of Gastronomy and Food Science, Vol. 25

  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

2020

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

    Food Research International, Vol. 136

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

    Foods, Vol. 9, Núm. 10

  3. Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review

    Food Chemistry, Vol. 313

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. 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

  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