MARIA LOURDES
VAZQUEZ ODERIZ
Catedrática de universidade
Publicacións nas que colabora con MARIA LOURDES VAZQUEZ ODERIZ (11)
2024
2022
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Control dos pans obtidos a partir de fariña ‘Caaveiro’ producida en ecolóxico e convencional
Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 93-106
2021
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Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties
International Journal of Dairy Technology, Vol. 74, Núm. 1, pp. 202-214
2020
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Effect of storage time on sensory and instrumental properties of skim-milk yoghurt obtained with microbial transglutaminase
International Journal of Dairy Technology, Vol. 73, Núm. 1, pp. 157-167
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Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase
Emirates Journal of Food and Agriculture, Vol. 32, Núm. 10, pp. 739-749
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Rennet type and microbial transglutaminase in cheese: effect on sensory properties
European Food Research and Technology, Vol. 246, Núm. 3, pp. 513-526
2019
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Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2088-2095
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Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale
International Journal of Dairy Technology, Vol. 72, Núm. 3, pp. 388-394
2018
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Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 14, pp. 5479-5485
2011
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Development and Validation of an HPLC Method for the Determination of Thiamine and Riboflavin in Green Leafy Vegetables Using Clara-Diastase
Journal of Food Science, Vol. 76, Núm. 4
2006
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Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos)
International Journal of Food Science and Technology, Vol. 41, Núm. 9, pp. 1067-1072