Agroecolox

2015

1. A Critical Review about Human Exposure to Polychlorinated Dibenzo-p-Dioxins (PCDDs), Polychlorinated Dibenzofurans (PCDFs) and Polychlorinated Biphenyls (PCBs) through Foods

   Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 11, pp. 1590-1617

2. A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

   Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 6, pp. 839-863

3. A Review on the Structure-Function Relationship Aspect of Polysaccharides from Tea Materials

   Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 7, pp. 930-938

4. A comparative biochemical study of two industrially produced short-ripened cow's milk cheeses with PDO status: Rennet-curd Tetilla cheese and acid-curd Cebreiro cheese

   International Journal of Dairy Technology, Vol. 68, Núm. 2, pp. 291-298

5. A critical review about the health risk assessment of pahs and their metabolites in foods

   Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 10, pp. 1383-1405

6. A model to forecast the risk periods of Plantago pollen allergy by using the ANN methodology

   Aerobiologia, Vol. 31, Núm. 2, pp. 201-211

7. A new and general model to describe, characterize, quantify and classify the interactive effects of temperature and pH on the activity of enzymes

   Analyst, Vol. 140, Núm. 10, pp. 3587-3602

8. A new method for determining the sources of airborne particles

   Journal of Environmental Management, Vol. 155, pp. 212-218

9. Adsorption, desorption and fractionation of As(V) on untreated and mussel shell-treated granitic material

   Solid Earth, Vol. 6, Núm. 1, pp. 337-346

10. Advance in Dietary Polyphenols as Aldose Reductases Inhibitors: Structure-Activity Relationship Aspect

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 1, pp. 16-31

11. Agricultural residue valorization using a hydrothermal process for second generation bioethanol and oligosaccharides production

    Bioresource Technology, Vol. 191, pp. 263-270

12. Amino acids profile of two galician white grapevine cultivars (Godello and Treixadura)

    Ciência e técnica vitivinícola, Vol. 30, Núm. 2, pp. 84-93

13. An efficient methodology for quantification of synergy and antagonism in single electron transfer antioxidant assays

    Food Research International, Vol. 67, pp. 284-298

14. An environmental management industrial solution for the treatment and reuse of mussel wastewaters

    Science of the Total Environment, Vol. 538, pp. 117-128

15. As(V) and P competitive sorption on soils, by-products and waste materials

    International Journal of Environmental Research and Public Health, Vol. 12, Núm. 12, pp. 15706-15715

16. Assessment of Quercus flowering trends in NW Spain

    International Journal of Biometeorology, Vol. 59, Núm. 5, pp. 517-531

17. Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys

    Food Chemistry, Vol. 166, pp. 101-106

18. Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota

    Journal of Functional Foods, Vol. 19, pp. 545-553

19. Barley straw (Hordeum vulgare) as a supplementary raw material for Eucalyptus camaldulensis and Pinus sylvestris kraft pulp in the paper industry

    BioResources, Vol. 10, Núm. 2, pp. 3682-3693

20. Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

    Food Research International, Vol. 78, pp. 169-176