Publicacións nas que colabora con OLGA DIAZ RUBIO (70)

2024

  1. A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials

    Foods, Vol. 13, Núm. 16

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

    Foods, Vol. 13, Núm. 7

  3. Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses

    Applied Food Research, Vol. 4, Núm. 2

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

    Foods, Vol. 13, Núm. 1

  5. Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread

    LWT, Vol. 209

  6. 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

  7. Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey

    Foods, Vol. 13, Núm. 8

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