Capítulos de libro (13) Publicacións nas que participase algún/ha investigador/a

2015

  1. Bioavailability of Selenium and Selenium Compounds in Foodstuff by In Vitro Testing

    SELENIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS (ROYAL SOC CHEMISTRY), pp. 197-220

  2. Bioavailability of Selenium and Selenium Compounds in Foodstuff by In Vivo Testing

    SELENIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS (ROYAL SOC CHEMISTRY), pp. 173-196

  3. Bioavailability of Selenium and Selenium Compounds in Foodstuff by in Vitro Testing

    Food and Nutritional Components in Focus (Royal Society of Chemistry), pp. 197-220

  4. Bioavailability of Selenium and Selenium Compounds in Foodstuff by in Vivo Testing

    Food and Nutritional Components in Focus (Royal Society of Chemistry), pp. 173-196

  5. Chemical Composition of Meat and Meat Products

    Handbook of Food Chemistry (Springer Berlin Heidelberg), pp. 471-510

  6. Chemistry and analysis of PSP toxins

    Phycotoxins: Chemistry and Biochemistry: Second Edition (wiley), pp. 69-84

  7. Chemistry and analysis of PSP toxins

    PHYCOTOXINS: CHEMISTRY AND BIOCHEMISTRY, 2ND EDITION (BLACKWELL SCIENCE PUBL), pp. 69-84

  8. Determination of acesulfame-k, cyclamate, and saccharin

    Flow Injection Analysis of Food Additives (CRC Press), pp. 465-485

  9. Metodología docente en prácticas de análisis instrumental en el grado de Nutrición humana y dietética

    La enseñanza de las ciencias: desafíos y perspectivas = A ensinanza das ciencias desafíos e perspectivas (Educación Editora), pp. 133-137

  10. Natural bionanocomposite-based coatings for food packaging

    Comprehensive Guide for Nanocoatings Technology, Volume 4: Application and Commercialization (Nova Science Publishers, Inc.), pp. 1-22

  11. New techniques in environment monitoring

    Climate Change and Marine and Freshwater Toxins (De Gruyter), pp. 35-98

  12. Seafood Authentication using Foodomics: Proteomics, Metabolomics, and Genomics

    Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods: Second Edition (Wiley Blackwell), pp. 14-30

  13. Variation of food mineral content during industrial and culinary processing

    HANDBOOK OF MINERAL ELEMENTS IN FOOD (JOHN WILEY & SONS LTD), pp. 163-176