Publicaciones en colaboración con investigadores/as de Universidade de Santiago de Compostela (24)

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. High-performance liquid chromatographic determination of glycogen in sea urchin gonads with refractive index detection

    Journal of Chromatographic Science, Vol. 38, Núm. 9, pp. 383-385

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

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

  4. 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. Determination of sterols in sea urchin gonads by high-performance liquid chromatography with ultraviolet detection

    Journal of Chromatographic Science, Vol. 37, Núm. 7, pp. 237-239

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

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

1998

  1. 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

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

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

  3. High-Performace Liquid Chromatographic Determination of Mono- and Oligosaccharides in Vegetables with Evaporative Light-Scattering Detection and Refractive Index Detection

    Journal of Chromatographic Science, Vol. 36, Núm. 6, pp. 293-298

  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

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

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

  6. 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

  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. Determination of capsaicin and dihydrocapsaicin in cayenne pepper and padrón peppers by HPLC

    Deutsche Lebensmittel-Rundschau, Vol. 92, Núm. 12, pp. 393-395