Publicacións nas que colabora con Sonia García Falcón (49)

2012

  1. Postharvest storage systems affect phytochemical content and quality of traditional portuguese onion cultivars

    Acta Horticulturae

  2. Pre-industrial accumulation of anthropogenic polycyclic aromatic hydrocarbons found in a blanket bog of the Iberian Peninsula

    Environmental Research, Vol. 116, pp. 36-43

2011

  1. Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions

    Food Chemistry, Vol. 124, Núm. 1, pp. 303-308

  2. Flavonoids changes in fresh-cut onions during storage in different packaging systems

    Food Chemistry, Vol. 124, Núm. 2, pp. 652-658

2010

  1. Effect of post-harvest practices on flavonoid content of red and white onion cultivars

    Food Control, Vol. 21, Núm. 6, pp. 878-884

  2. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest

    Journal of Food Composition and Analysis, Vol. 23, Núm. 6, pp. 592-598

  3. Physicochemical parameters, biologically active polyphenols and sensory analyses of "vinhos verdes" wines from North of Portugal

    Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010

  4. Removal of polycyclic aromatic hydrocarbons from organic solvents by ashes wastes

    Journal of Hazardous Materials, Vol. 178, Núm. 1-3, pp. 273-281

2009

  1. Comparative performance of extraction strategies for polycyclic aromatic hydrocarbons in peats

    Journal of Chromatography A, Vol. 1216, Núm. 27, pp. 5235-5241

  2. Compuestos fenólicos y estabilidad de color en vinos de Vinhao

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

  3. Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

    Food Research International, Vol. 42, Núm. 9, pp. 1331-1336

  4. Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines

    Food Chemistry, Vol. 113, Núm. 1, pp. 53-60

  5. Influencia de los procesos de vinificación sobre la evolución del contenido de antocianos, color y calidad organoléptica de vinos Vinhao

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

  6. Occurrence of polycyclic aromatic hydrocarbons and their hydroxylated metabolites in infant foods

    Food Chemistry, Vol. 115, Núm. 3, pp. 814-819

  7. Pautas para a implantación do crédito europeo: programación docente da materia de Bromatoloxía

    Experiencias de innovación educativa na universidade (Vicerreitoría de Formación e Innovación Educativa), pp. 227-238

  8. Survey of polycyclic aromatic hydrocarbons in canned bivalves and investigation of their potential sources

    Food Research International, Vol. 42, Núm. 8, pp. 983-988

2008

  1. Effects of a chemical company fire on the occurrence of polycyclic aromatic hydrocarbons in plant foods

    Food Chemistry, Vol. 108, Núm. 1, pp. 347-353

  2. Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread

    Food Chemistry, Vol. 108, Núm. 2, pp. 607-615

  3. Influence of polyphenols on colour and antioxidant value in plant foods

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3171-3176

  4. Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and antioxidant activity of Vinhão red wines

    Trabajos presentados con motivo del VI Foro Mundial del Vino: [recurso electrónico]. La Rioja, 2008