Publicacións (94) Publicacións nas que participase algún/ha investigador/a

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

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

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

  3. Properties of heat-induced gels of caprine whey protein concentrates obtained from clarified cheese whey

    Small Ruminant Research, Vol. 123, Núm. 1, pp. 142-148