Publicacións (80) Publicacións nas que participase algún/ha investigador/a

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 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

  5. 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

  6. A solvent selection guide based on chemometrics and multicriteria decision analysis

    Green Chemistry, Vol. 17, Núm. 10, pp. 4773-4785

  7. 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

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

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

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

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

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

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

  11. Analysis of marine toxins: Gaps on food safety control of marine toxins

    Phycotoxins: Chemistry and Biochemistry: Second Edition (wiley), pp. 1-21

  12. Analysis of marine toxins: gaps on food safety control of marine toxins

    PHYCOTOXINS: CHEMISTRY AND BIOCHEMISTRY, 2ND EDITION (BLACKWELL SCIENCE PUBL), pp. 1-21

  13. Bioauga: red gallega de biorremediación de aguas dulces contaminadas

    Investigación: cultura, ciencia y tecnología, Núm. 14, pp. 52-56

  14. Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs

    European Journal of Lipid Science and Technology, Vol. 117, Núm. 8, pp. 1238-1247

  15. Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

    Food Chemistry, Vol. 176, pp. 493-503

  16. Comparison of protective effects of safflor injection and extract of Ginkgo biloba on lung ischemia/reperfusion injury in rabbits

    Chinese Journal of Integrative Medicine, Vol. 21, Núm. 3, pp. 229-233

  17. Conventional purification and isolation

    Food Waste Recovery: Processing Technologies and Industrial Techniques (Elsevier Inc.), pp. 149-172

  18. Cr(VI) speciation in foods by HPLC-ICP-MS: investigation of Cr(VI)/food interactions by size exclusion and Cr(VI) determination and stability by ion-exchange on-line separations

    Analytical and Bioanalytical Chemistry, Vol. 407, Núm. 13

  19. Crocin bleaching antioxidant assay revisited: Application to microplate to analyse antioxidant and pro-oxidant activities

    Food Chemistry, Vol. 167, pp. 299-310

  20. Determination of methyl mercury in biological samples from Dakar coast using CV-AAS and a simple ultrasound method

    Research Journal of Chemistry and Environment, Vol. 19, Núm. 4, pp. 1-7