Publicacións (93) Publicacións de MARIA ASUNCION LAGE YUSTY

2018

  1. Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry

    Reference Series in Phytochemistry (Springer Science and Business Media B.V.), pp. 439-478

2014

  1. An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process

    LWT - Food Science and Technology, Vol. 56, Núm. 1, pp. 175-180

  2. Influence of Culinary Processing Time on Saffron’s Bioactive Compounds (Crocus sativus L.)

    Plant Foods for Human Nutrition, Vol. 69, Núm. 4, pp. 291-296

  3. Modification of bioactive compounds in dried edible seaweeds

    International Journal of Food Science and Technology, Vol. 49, Núm. 1, pp. 298-304

  4. Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes

    CyTA: Journal of food, Vol. 12, Núm. 4, pp. 336-339

2012

  1. Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing

    CyTA: Journal of food, Vol. 10, Núm. 4, pp. 321-324

  2. Evaluation of Bioactive Compounds in Fresh Edible Seaweeds

    Food Analytical Methods, Vol. 5, Núm. 4, pp. 828-834

2011

  1. Chemical composition of snow crab shells (Chionoecetes opilio)

    CyTA: Journal of food, Vol. 9, Núm. 4, pp. 265-270

2010

  1. Determination of phenolic compounds in macroalgae for human consumption

    Food Chemistry, Vol. 121, Núm. 2, pp. 634-638