Facultade de Ciencias

2019

1. Adaptations of microorganisms to low nutrient environments: Managing life in the oligotrophic ocean

   Encyclopedia of Microbiology (Elsevier), pp. 9-21

2. An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

   Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 3-21

3. Are Myristica fragrans L. (Myristicaceae) and Its Phytochemicals Useful for Human Health?

   Reference Series in Phytochemistry (Springer Science and Business Media B.V.), pp. 2185-2198

4. Argimiro Rojo e o Tribunal de Garantías

   Argimiro Rojo Salgado, o home "smiling through": libro homenaxe a un politólogo cosmopolita (Servizo de Publicacións), pp. 13-14

5. Bioavailability and food production of organosulfur compounds from edible allium species

   Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 293-308

6. Biosensors Applied to Quantification of Ethanol in Beverages

   Engineering Tools in the Beverage Industry: Volume 3: The Science of Beverages (Elsevier), pp. 447-468

7. Carcass Characteristics and Meat Quality of Deer

   More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 227-268

8. Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl

   More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 269-311

9. Caída de hojas de roble como vía de deposición de hg atmosférico a un suelo forestal

   Actas de la V Reunión Argentina de Geoquímica de la Superficie (RAGSU): Junio 2019 La Plata, Buenos Aires (Asociación Argentina de Sedimentología), pp. 230-233

10. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 259-295

11. Comparación del poder coagulante floculante de la simiente de acacia: del quitosano y del sulfato de aluminio para el tratamiento de purines porcinos

    Bioauga: Red Gallega de Biorremediación y Energía del Agua (Tórculo), pp. 101-115

12. Determinación de camiños preferenciais mediante a análise tomográfica e fotografía de fluorescencia

    Proxectos INOU 2018: investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 125-142

13. Discriminando el origen del mercurio presente en suelos forestales del ecotono de Tierra de Fuego (Argentina)

    Actas de la V Reunión Argentina de Geoquímica de la Superficie (RAGSU): Junio 2019 La Plata, Buenos Aires (Asociación Argentina de Sedimentología), pp. 165-169

14. 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

15. Effects of microbiological and non-microbiological treatments of sewage sludge on antibiotics as emerging pollutants present in wastewater: A review

    Microbial Wastewater Treatment (Elsevier), pp. 1-17

16. Estudio preliminar de la presencia de fármacos y elementos tóxicos en aguas de pozo del norte de Galicia

    Bioauga: Red Gallega de Biorremediación y Energía del Agua (Tórculo), pp. 33-44

17. Exotic Meats: An Alternative Food Source

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 385-408

18. Formulacións xelificantes a base de extractos de patacas de descarte e augas termais da provincia de Ourense para produtos de interese industrial

    Proxectos INOU 2018: investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 143-162

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

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

20. Goose, Duck and Garganey

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 313-345