MARIA LOURDES
VAZQUEZ ODERIZ
Catedrática de universidade
Nieves
Muñoz Ferreiro
Publicacións nas que colabora con Nieves Muñoz Ferreiro (16)
2022
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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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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
2015
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Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics
Food and Bioprocess Technology, Vol. 8, Núm. 11, pp. 2268-2278
2013
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A comparison of kiwi fruit from conventional, integrated and organic production systems
LWT - Food Science and Technology, Vol. 54, Núm. 1, pp. 291-297
2012
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Influence of storage conditions on the sensory and physicochemical characteristics of Galician Kennebec potatoes (Solanum tuberosum L.)
CyTA: Journal of food, Vol. 10, Núm. 1, pp. 48-56
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Sensory Analysis of Protected Geographical Indication Products: An Example with Turnip Greens and Tops
Journal of Sensory Studies, Vol. 27, Núm. 6, pp. 482-489
2006
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Perfil de los consumidores de productos ecológicos
Agroecoloxía e agricultura ecolóxica en Galiza: Agromamos, unha nova xeira para o rural e a alimentación