Publicacións (392) Publicacións nas que participase algún/ha investigador/a

2023

  1. Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions

    Food Hydrocolloids, Vol. 137

  2. Polarized light microscopy guarantees the use of autochthonous wheat in the production of flour for the Protected Geographical Indication ‘Galician Bread’

    Food Control, Vol. 147

  3. Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels

    Food Hydrocolloids, Vol. 136

  4. Fostering creative selling through ethics. An emotion-based approach

    Business Ethics, Environment and Responsibility, Vol. 32, Núm. 1, pp. 211-225

  5. Application of UV-VIS-NIR spectroscopy in membrane separation processes for fast quantitative compositional analysis: A case study of egg products

    LWT, Vol. 174

  6. A quick method for fraud detection in egg labels based on egg centrifugation plasma

    Food Chemistry, Vol. 402

2022

  1. Chitosan for food packaging: Recent advances in active and intelligent films

    Food Hydrocolloids, Vol. 124

  2. Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels

    Gels, Vol. 8, Núm. 2

  3. Hydrogels with protective effects against cellular oxidative stress via enzymatic crosslinking of feruloylated arabinoxylan from corn fibre

    Green Chemistry, Vol. 24, Núm. 23, pp. 9114-9127

  4. How corporate social responsibility explains salespeople’s job performance: the influence of responsible leadership

    Social Responsibility Journal

  5. Hierarchical propagation of structural features in protein nanomaterials

    Nanoscale, Vol. 14, Núm. 6, pp. 2502-2510

  6. Financial capability and households’ financial vulnerability: evidence for the Spanish case

    Managerial Finance

  7. Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

    Food and Bioprocess Technology

  8. Element Content in Different Wheat Flours and Bread Varieties

    Foods, Vol. 11, Núm. 20

  9. Conocimientos y prácticas relacionadas con el uso de la sal: una investigación exploratoria de chefs iberos para promover universidades saludables

    Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 28, Núm. 3, pp. 10

  10. Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile

    Journal of Food Engineering, Vol. 312

  11. Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments

    LWT, Vol. 162

  12. Antioxidant Extracts of Nettle (Urtica dioica) Leaves: Evaluation of Extraction Techniques and Solvents

    Molecules, Vol. 27, Núm. 18

  13. Adherence to and knowledge about the Atlantic Diet pattern in the senior population of the Galician region (NW-Spain)

    Journal of Functional Foods, Vol. 91

  14. Active packaging film of chitosan and Santalum album essential oil: Characterization and application as butter sachet to retard lipid oxidation

    Food Packaging and Shelf Life, Vol. 34