Publications by the researcher in collaboration with Ana I. Rodríguez Bernaldo de Quirós (5)

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. 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

1998

  1. 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