Publicacions (50) Publicacions en què ha participat algun/a investigador/a

2019

  1. A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 12, pp. 1913-1926

  2. Accessible tourism online resources: a Northern European perspective

    Scandinavian Journal of Hospitality and Tourism, Vol. 19, Núm. 2, pp. 140-156

  3. Benefits and risks of green jobs in the construction industry

    Journal of Scientific and Industrial Research, Vol. 78, Núm. 3, pp. 154-157

  4. Corrigendum to “Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds” (Scientia Horticulturae (2018) 232 (269–279), (S0304423818300219), (10.1016/j.scienta.2018.01.015))

    Scientia Horticulturae

  5. Crítica dunha tradución esquecida: José Ángel Valente en Portugués

    Non haberá illa, pro hai o nome homenaxe a Antón Palacio (Servizo de Publicacións), pp. 173-185

  6. Cultural differences, language attitudes and tourist satisfaction: a study in the Barcelona hotel sector

    Journal of Multilingual and Multicultural Development, Vol. 40, Núm. 2, pp. 133-147

  7. Dissipation of three fungicides and their effects on anthocyanins and color of monastrell red wines

    International Journal of Molecular Sciences, Vol. 20, Núm. 6

  8. Efecto anti-tumoral de los compuestos fenólicos presentes en el aceite de oliva virgen extra en la línea celular humana MCF-7

    Las bondades del consumo de aceite de oliva virgen (Universidade de Vigo), pp. 57-75

  9. Efectos positivos dos programas de turismo termal provinciais na calidade de vida das persoas maiores

    Proxectos INOU 2018: investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 31-52

  10. Evolución y estado de la investigación en contabilidad ambiental

    Contabilidad y Negocios: Revista del Departamento Académico de Ciencias Administrativas, Vol. 14, Núm. 28, pp. 36-53

  11. Fatty acids-based quality index to differentiate worldwide commercial pistachio cultivars

    Molecules, Vol. 24, Núm. 1

  12. Food identification by high performance liquid chromatography fingerprinting and mathematical processing

    Food Research International, Vol. 122, pp. 303-317

  13. Galicia

    La actividad turística española en 2018: edición 2019 (Síntesis), pp. 221-228

  14. Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 305-350

  15. Grao de desenvolvemento do turismo rural en Galicia: a oferta complementaria como clave do éxito

    Revista galega de economía: Publicación Interdisciplinar da Facultade de Ciencias Económicas e Empresariais, Vol. 28, Núm. 1, pp. 13-30

  16. Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines

    Food Control, Vol. 98, pp. 412-423

  17. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

    Food Chemistry, Vol. 300

  18. Ingredientes naturais como agentes conservantes: aplicação em formulações nutracêuticas

    XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes

  19. Interaction of caffeic acid with SDS micellar aggregates

    Molecules, Vol. 24, Núm. 7

  20. Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases

    Food Research International, Vol. 120, pp. 464-477