Agroecolox

2003

1. A fractional factorial design applied to the optimization of microwave- and ultrasound-assisted acid leaching methods for heavy metals determination in sludges by flame atomic absorption spectrometry

   International Journal of Environmental Analytical Chemistry, Vol. 83, Núm. 4, pp. 343-356

2. A marea negra das canteiras de Toén

   Cerna: Revista galega de ecoloxía e medio ambiente, Núm. 38, pp. 18-19

3. Adsorción de hidrocarburos aromáticos policíclicos sobre ácidos húmicos

   Coloides e interfases

4. Allelopathic Evidence in the Poaceae

   Botanical Review, Vol. 69, Núm. 3, pp. 300-319

5. Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

   International Dairy Journal, Vol. 13, Núm. 7, pp. 537-545

6. Analytical methods for food-contact materials additives in olive oil simulant at sub-mg kg-1 level

   Food Additives and Contaminants, Vol. 20, Núm. 7, pp. 678-683

7. Aplicación de los tratamientos óhmicos en la industria cárnica

   Alimentación, equipos y tecnología, Año 22, Núm. 182, pp. 69-73

8. Application of Strategically Designed Sample Composition to the Rapid Analytical Screening of Milk Samples for Polychlorinated Biphenyls

   Journal of AOAC International, Vol. 86, Núm. 4, pp. 846-855

9. Application of single-drop microextraction and comparison with solid-phase microextraction and solid-phase extraction for the determination of α- and β-endosulfan in water samples by gas chromatography-electron-capture detection

   Journal of Chromatography A, Vol. 984, Núm. 2, pp. 245-252

10. Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

    International Dairy Journal, Vol. 13, Núm. 2-3, pp. 221-230

11. Cambios inducidos por el almacenamiento a refrigeración sobre la viabilidad y la termorresistencia de Enterococcus faecium

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 345, pp. 41-44

12. Caracterización físico-química de los vinos de la D. O. Monterrei pertenecientes a la cosecha de 2001: parámetros clásicos y compuestos fenólicos (I)

    Tecnología del vino: tratamientos y equipos para viticultura y enología, Núm. 14, pp. 65-70

13. Caracterización físico-química de los vinos de la D. O. Monterrei pertenecientes a la cosecha de 2001: sustancias minerales y parámetros del color (y II)

    Tecnología del vino: tratamientos y equipos para viticultura y enología, Núm. 14, pp. 73-76

14. Characteristics of olive fruits and extra-virgin olive oils obtained from olive trees growing in Appellation of Controlled Origin 'Sierra Mágina'

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 9, pp. 912-919

15. Characterization of Vibrio strains isolated from turbot (Scophthalmus maximus) culture by phenotypic analysis, ribotyping and 16S rRNA gene sequence comparison

    Journal of Applied Microbiology, Vol. 95, Núm. 4, pp. 693-703

16. Composition, Physico-chemical Parameters and Nitrogen Fractions of Tetilla Cheese

    Journal of Food Science and Technology, Vol. 40, Núm. 1, pp. 102-105

17. Compositional and degradative changes during the manufacture of dry-cured 'lacón'

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 6, pp. 593-601

18. Control of contamination of olive oil by sunflower seed oil in bottling plants by GC-MS of fatty acid methyl esters

    Food Control, Vol. 14, Núm. 7, pp. 463-467

19. Determination of compounds from epoxy resins in food simulants by HPLC-fluorescence

    Chromatographia, Vol. 58, Núm. 5-6, pp. 337-342

20. Determination of fungicide residues in white grapes for winemaking by gas chromatography with mass spectrometric detection and assessment of matrix effects

    Journal of AOAC International, Vol. 86, Núm. 5, pp. 1008-1014