Facultade de Ciencias

2022

1. An assessment of chemical warfare agents in soils: Detection, distribution, and ecotoxicology

   Sensing of Deadly Toxic Chemical Warfare Agents, Nerve Agent Simulants, and their Toxicological Aspects (Elsevier), pp. 381-406

2. Animal source: Meat, subcutaneous fat, milk, and dairy products

   Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 19-50

3. Application of emerging technologies to obtain valuable lipids from food byproducts

   Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 383-411

4. Aprovechamiento de la energía undimotriz a lo largo de la costa gallega

   Retos del cambio climático: impactos, mitigación y adaptación : aportaciones presentadas en el XII Congreso de la Asociación Española de Climatología, celebrado en Santiago de Compostela entre el 19 y el 21 de octubre de 2022 (Asociación Española de Climatología), pp. 81-90

5. Authenticity and chemometrics of legumes

   Chemometrics and Authenticity of Foods of Plant Origin (CRC Press), pp. 224-241

6. Authenticity and chemometrics of olives

   Chemometrics and Authenticity of Foods of Plant Origin (CRC Press), pp. 56-72

7. Challenges in the extraction of antiinflammatory and antioxidant compounds from new plant sources

   Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 427-446

8. Check-all-that-apply method to develop low-sodium sausages: A case study

   Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 121-135

9. Current trends in proteomic development towards milk and dairy products

   Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 201-222

10. Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 51-76

11. Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 107-120

12. Detección automática de momentos de risco alérxico da poboación ourensá

    Proxectos INOU 2021: Investigación aplicada na provincia de Ourense (Vicerreitoría do Campus de Ourense), pp. 75-97

13. Effects of Glucagon-like peptide 1 (GLP-1) analogs in the hippocampus

    Vitamins and Hormones (Academic Press Inc.), pp. 457-478

14. Encapsulation techniques to increase lipid stability

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 413-459

15. Fat and fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 155-172

16. Fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 257-286

17. Flavonoids

    Antioxidants Effects in Health: The Bright and the Dark Side (Elsevier), pp. 353-374

18. Historical perspective of sensory analysis for the development of meat products: A contemporary challenge

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 1-27

19. Implementación del Aprendizaje Basado en Proyectos en la enseñanza de Química Analítica: Un caso práctico

    Educar para transformar: Innovación pedagógica, calidad y TIC en contextos formativos (Dykinson), pp. 2836-2846

20. Industrial hemp nutraceutical processing and technology

    Industrial Hemp: Food and Nutraceutical Applications (Elsevier), pp. 191-218