MARIA ANGELES
ROMERO RODRIGUEZ
Catedrática de universidad
![Foto de Belén](/img/nophoto.png)
Belén
García-Gómez
Publicaciones en las que colabora con Belén García-Gómez (16)
2024
2022
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Adherence to and knowledge about the Atlantic Diet pattern in the senior population of the Galician region (NW-Spain)
Journal of Functional Foods, Vol. 91
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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
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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
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Element Content in Different Wheat Flours and Bread Varieties
Foods, Vol. 11, Núm. 20
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Sensory descriptive analysis and hedonic consumer test for Galician type breads
Food Control, Vol. 134
2021
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Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile
LWT, Vol. 135
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Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties
International Journal of Dairy Technology, Vol. 74, Núm. 1, pp. 202-214
2020
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Effect of storage time on sensory and instrumental properties of skim-milk yoghurt obtained with microbial transglutaminase
International Journal of Dairy Technology, Vol. 73, Núm. 1, pp. 157-167
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Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase
Emirates Journal of Food and Agriculture, Vol. 32, Núm. 10, pp. 739-749
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Rennet type and microbial transglutaminase in cheese: effect on sensory properties
European Food Research and Technology, Vol. 246, Núm. 3, pp. 513-526
2019
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Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties
LWT, Vol. 113
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Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2088-2095
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Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale
International Journal of Dairy Technology, Vol. 72, Núm. 3, pp. 388-394
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Yogur desnatado con transglutaminasa microbiana: evaluación de la aceptación del consumidor
CyTA: Journal of food, Vol. 17, Núm. 1, pp. 280-287
2018
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Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 14, pp. 5479-5485