Departamento
Departamento de Química Analítica, Nutrición e Bromatoloxía
Capítulos de libro (13) Publicacións nas que participase algún/ha investigador/a
2015
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Bioavailability of Selenium and Selenium Compounds in Foodstuff by In Vitro Testing
SELENIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS (ROYAL SOC CHEMISTRY), pp. 197-220
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Bioavailability of Selenium and Selenium Compounds in Foodstuff by In Vivo Testing
SELENIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS (ROYAL SOC CHEMISTRY), pp. 173-196
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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
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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
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Chemical Composition of Meat and Meat Products
Handbook of Food Chemistry (Springer Berlin Heidelberg), pp. 471-510
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Chemistry and analysis of PSP toxins
Phycotoxins: Chemistry and Biochemistry: Second Edition (wiley), pp. 69-84
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Chemistry and analysis of PSP toxins
PHYCOTOXINS: CHEMISTRY AND BIOCHEMISTRY, 2ND EDITION (BLACKWELL SCIENCE PUBL), pp. 69-84
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Determination of acesulfame-k, cyclamate, and saccharin
Flow Injection Analysis of Food Additives (CRC Press), pp. 465-485
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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
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Natural bionanocomposite-based coatings for food packaging
Comprehensive Guide for Nanocoatings Technology, Volume 4: Application and Commercialization (Nova Science Publishers, Inc.), pp. 1-22
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New techniques in environment monitoring
Climate Change and Marine and Freshwater Toxins (De Gruyter), pp. 35-98
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Seafood Authentication using Foodomics: Proteomics, Metabolomics, and Genomics
Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods: Second Edition (Wiley Blackwell), pp. 14-30
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Variation of food mineral content during industrial and culinary processing
HANDBOOK OF MINERAL ELEMENTS IN FOOD (JOHN WILEY & SONS LTD), pp. 163-176