Publikationen (91) Publikationen von MARIA ANGELES ROMERO RODRIGUEZ

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 koord.

    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

  8. Sensory descriptive analysis and hedonic consumer test for Galician type breads

    Food Control, Vol. 134

  9. Traceability of the local cultivar ‘Caaveiro’ in flour mixtures used to produce Galician bread by simple sequence repeats and droplet digital polymerase chain reaction technology

    International Journal of Food Science & Technology

2021

  1. A QIM-Based Evaluation of Sensory Quality of Frozen-Thawed Roundnose Grenadier (Coryphaenoides rupestris) and Its Applications

    ACS Food Science and Technology, Vol. 1, Núm. 3, pp. 392-398

  2. Evaluation of a modified atmosphere packaging system in pallets to extend the shelf-life of the stored tomato at cooling temperature

    Food Chemistry, Vol. 364

  3. 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

  4. Informe sobre clasificación de alimentos: el concepto “ultraprocesados”

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 73, pp. 5-11

  5. 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