Publicacións nas que colabora con OLGA DIAZ RUBIO (66)

2024

  1. Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread

    Foods, Vol. 13, Núm. 7

  2. Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

    Foods, Vol. 13, Núm. 1

  3. Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese

    Foods, Vol. 13, Núm. 5

2023

  1. Application of Ultrafiltration to Produce Sheep’s and Goat’s Whey-Based Synbiotic Kefir Products

    Membranes, Vol. 13, Núm. 5

  2. ‘Superfoods’: Reliability of the Information for Consumers Available on the Web

    Foods, Vol. 12, Núm. 3

2022

  1. Control das fariñas obtidas de trigo " Caaveiro " 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. 75-92

  2. 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

  3. Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

    Foods, Vol. 11, Núm. 24

2021

  1. Dairy by-products: A review on the valorization of whey and second cheese whey

    Foods, Vol. 10, Núm. 5

  2. Sheep’s and goat’s frozen yoghurts produced with ultrafiltrated whey concentrates

    Applied Sciences (Switzerland), Vol. 11, Núm. 14

2019

  1. Characterization of chickpea (Cicer arietinum L.) flour films: Effects of pH and plasticizer concentration

    International Journal of Molecular Sciences, Vol. 20, Núm. 5

  2. Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging

    Food Packaging and Shelf Life, Vol. 22

  3. Influencia en la canal y carne de la inclusión de bagazo de cerveza en la alimentación del cerdo celta

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2018

  1. Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

    International Journal of Food Properties, Vol. 21, Núm. 1, pp. 12-20

2017

  1. Whey protein film properties as affected by ultraviolet treatment under alkaline conditions

    International Dairy Journal, Vol. 73, pp. 84-91

2016

  1. Effect of nanoclay and ethyl-Nα-dodecanoyl-l-arginate hydrochloride (LAE) on physico-mechanical properties of chitosan films

    LWT - Food Science and Technology, Vol. 72, pp. 206-214

  2. Effects of ultraviolet radiation on properties of films from whey protein concentrate treated before or after film formation

    Food Hydrocolloids, Vol. 55, pp. 189-199

  3. Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon (Salmo salar)

    Journal of Aquatic Food Product Technology, Vol. 25, Núm. 6, pp. 928-939

2015

  1. Chemical Composition of Meat and Meat Products

    Handbook of Food Chemistry (Springer Berlin Heidelberg), pp. 471-510

  2. Natural bionanocomposite-based coatings for food packaging

    Comprehensive Guide for Nanocoatings Technology, Volume 4: Application and Commercialization (Nova Science Publishers, Inc.), pp. 1-22