Publications by the researcher in collaboration with Jesús Simal Lozano (25)

2001

  1. Comparison of volatile components in fresh and canned sea urchin (Paracentrotus lividus, Lamarck) gonads by GC-MS using dynamic headspace sampling and microwave desorption

    European Food Research and Technology, Vol. 212, Núm. 6, pp. 636-642

2000

  1. Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption

    European Food Research and Technology, Vol. 210, Núm. 3, pp. 226-230

  2. Physical, physicochemical and chemical changes during maturation of medlards and persimmons

    Deutsche Lebensmittel-Rundschau, Vol. 96, Núm. 4, pp. 142-145

  3. Protein, amino acid and fatty acid contents in raw and canned sea urchin (Paracentrotus lividus) harvested in Galicia (NW Spain)

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 8, pp. 1189-1192

1999

  1. Effects of various culinary treatments on the amino acid content of green beans

    Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 12, pp. 507-510

  2. The effects of various culinary treatments on the content of organic acids of green beans (Phaseolus vulgaris L.)

    Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 8, pp. 323-326

1998

  1. Conservación de vegetales: congelación, conservación en atmósfera modificada y liofilización

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 295, pp. 53-56

  2. Determination of Volatile Components in Fresh, Frozen, and Freeze-Dried Padrón-Type Peppers by Gas Chromatography-Mass Spectrometry Using Dynamic Headspace Sampling and Microwave Desorption

    Journal of Chromatographic Science, Vol. 36, Núm. 12, pp. 583-588

  3. Effects of freeze-drying on the compositions of green beans and padrón peppers

    Deutsche Lebensmittel-Rundschau, Vol. 94, Núm. 3, pp. 89-91

  4. Monitoring of the vitamin C content of frozen green beans and padron peppers by HPLC

    Journal of the Science of Food and Agriculture, Vol. 76, Núm. 3, pp. 477-480

  5. Revisión: Técnicas analíticas aplicadas a la determinación de compuestos aromáticos en "alimentos vegetales"

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 298, pp. 73-80

1997

  1. Determination of Amino Acids in Green Beans by Derivatization with Phenylisothiocianate and High-Performance Liquid Chromatography with Ultraviolet Detection

    Journal of Chromatographic Science, Vol. 35, Núm. 4, pp. 181-185

  2. Determination of dietary fibre content of green beans (Phaseolus vulgaris L.) of Galicia

    Deutsche Lebensmittel-Rundschau, Vol. 93, Núm. 5, pp. 153-154

  3. Effects of freezing and freeze-drying on the fatty acid contents of Padrón type peppers

    Deutsche Lebensmittel-Rundschau, Vol. 93, Núm. 12, pp. 390-392

  4. Effects of freezing on the organic acid content of frozen green beans and Padrón peppers

    European Food Research and Technology, Vol. 204, Núm. 5, pp. 365-368

  5. Effects of freezing on the pigment content in green beans and padrón peppers

    European Food Research and Technology, Vol. 205, Núm. 2, pp. 148-152

  6. Effects of freezing on the pigment content in green beans and padrón peppers

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 205, Núm. 2, pp. 148-152

  7. The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)

    Food Research International, Vol. 30, Núm. 10, pp. 787-791

1996

  1. Chemical composition of Padron peppers (Capsicum annuum L.) grown in Galicia (N.W. Spain)

    Food Chemistry, Vol. 57, Núm. 4, pp. 557-559

  2. Determinación de ácidos grasos en judías verdes producidas en Galicia (N.O. España) mediante cromatografía gaseosa: GC determination of fatty acids in green beans grown in Galicia (N.W. Spain)

    Grasas y aceites, Vol. 47, Núm. 3, pp. 182-185