Publicacións (98) Publicacións de MARIA ANGELES ROMERO RODRIGUEZ

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2026

  1. Nutritional Adequacy and Dietary Assessment Approaches in Institutionalised Older Adults Living in Long-Term Care Settings: A Systematic Review (2004–2024)

    Nutrients , Vol. 18, Núm. 1

2025

  1. Application of near infrared spectroscopy combined with chemometrics to authenticate local cultivar flour content in the production of protected geographical indication “Galician bread”

    Food Control, Vol. 176

  2. Evaluation of a palletized modified atmosphere packaging system to extend the shelf-life and maintain quality of green beans stored at cooling temperature

    Applied Food Research, Vol. 5, Núm. 1

  3. Genetic Diversity of Local Wheat (Triticum aestivum L.) and Traceability in the Production of Galician Bread (Protected Geographical Indication) by Microsatellites

    Agriculture (Switzerland), Vol. 15, Núm. 1

  4. Glycemic response and starch digestibility in traditional and industrial breads from the galician market (NW Spain)

    Applied Food Research, Vol. 5, Núm. 2

  5. Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread

    Foods, Vol. 14, Núm. 10

  6. Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance

    Sustainability (Switzerland), Vol. 17, Núm. 15

2024

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

    Foods, Vol. 13, Núm. 7

  2. Dietary Adequacy in Older Adult Nursing Home Residents of the Northern Iberian Peninsula

    Nutrients, Vol. 16, Núm. 6

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

    LWT, Vol. 209

  4. Neural networks allow the automatic verification of the type of flour, analysing the starch granule morphology, to ensure the protected geographical indication ‘Galician Bread’

    Food Control, Vol. 158

2023

  1. Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

    Food and Bioprocess Technology, Vol. 16, Núm. 4, pp. 785-803

  2. Polarized light microscopy guarantees the use of autochthonous wheat in the production of flour for the Protected Geographical Indication ‘Galician Bread’

    Food Control, Vol. 147

2022

  1. 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

  2. Conocimientos y prácticas relacionadas con el uso de la sal: una investigación exploratoria de chefs iberos para promover universidades saludables

    Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 28, Núm. 3

  3. 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

  4. 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

  5. Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional coord.

    Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)

  6. Do campo á mesa na produción de pan galego nun contexto agroecolóxico

    Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 7-32

  7. Element Content in Different Wheat Flours and Bread Varieties

    Foods, Vol. 11, Núm. 20