PERFECTO MIGUEL
PASEIRO LOSADA
Profesor emérito de universidade
Universidade de Vigo
Vigo, EspañaPublicacións en colaboración con investigadores/as de Universidade de Vigo (34)
2016
2014
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Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities
Food Chemistry, Vol. 145, pp. 191-197
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Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef
Meat Science, Vol. 97, Núm. 2, pp. 249-254
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Development of new active packaging films containing bioactive nanocomposites
Innovative Food Science and Emerging Technologies, Vol. 26, pp. 310-318
2013
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Development of antioxidant active films containing tocopherols to extend the shelf life of fish
Food Control, Vol. 31, Núm. 1, pp. 236-243
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Fractionation and purification of bioactive compounds obtained from a brewery waste stream
BioMed Research International, Vol. 2013
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Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream
Food Research International, Vol. 51, Núm. 2, pp. 663-669
2012
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Active and Intelligent Packaging for the Food Industry
Food Reviews International, Vol. 28, Núm. 2, pp. 146-187
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Effect of a Polyphenol-Vacuum Packaging on Lipid Deterioration During an 18-Month Frozen Storage of Coho Salmon (Oncorhynchus kisutch)
Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2602-2611
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SPME-GC method for the determination of volatile amines as indices of freshness in fish samples
Italian Journal of Food Science, Vol. 24, Núm. SUPPL., pp. 211-214
2011
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Analysis of histamine as indicator of shelf-life in seafood
Italian Journal of Food Science, Vol. 23, Núm. SUPPL., pp. 51-54
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Analytical method for the simultaneous determination of polyfunctional amines used as monomers in the manufacture of food packaging materials
Journal of Chromatography A, Vol. 1218, Núm. 40, pp. 7105-7109
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Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants
Food Chemistry, Vol. 126, Núm. 1, pp. 315-320
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Lipid damage inhibition in hake by active packaging film with natural antioxidants
Packaging Technology and Science, Vol. 24, Núm. 6, pp. 353-360
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Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca)
Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 1, pp. 50-55
2010
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Chromatographic Methods for the Determination of Polyfunctional Amines and Related Compounds Used as Monomers and Additives in Food Packaging Materials: A State-of-the-Art Review
Comprehensive Reviews in Food Science and Food Safety, Vol. 9, Núm. 6, pp. 676-694
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Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)
Food Research International, Vol. 43, Núm. 5, pp. 1277-1282
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Mass transport studies of different additives in polyamide and exfoliated nanocomposite polyamide films for food industry
Packaging Technology and Science, Vol. 23, Núm. 2, pp. 59-68
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Study of the diffusion coefficients of diphenylbutadiene and triclosan into and within meat
European Food Research and Technology, Vol. 230, Núm. 6, pp. 957-964
2009
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Migration and diffusion of diphenylbutadiene from packages into foods
Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 21, pp. 10225-10230