Publicacións (39) Publicacións nas que participase algún/ha investigador/a

1993

  1. A study of the behaviour of methylmercury compounds in aqueous solutions, and of gas/liquid distribution coefficients, using head space analysis

    Water Research, Vol. 27, Núm. 9, pp. 1431-1446

  2. Automatic determination of reducing sugars by atomic absorption spectrometry

    Analytica Chimica Acta, Vol. 276, Núm. 2, pp. 385-391

  3. Changes in physico-chemical characteristics between fruit-set and harvest of kiwifruit grown in galicia (Northwestern Spain)

    Journal of Food Composition and Analysis, Vol. 6, Núm. 3, pp. 278-284

  4. Comparative study of microwave‐induced plasma atomic emission spectrometry and atomic fluorescence spectrometry as gas‐chromatographic detectors for the determination of methylmercury in biological samples

    Applied Organometallic Chemistry, Vol. 7, Núm. 1, pp. 45-51

  5. Comparison of GC-MS and HPLC-UV for Determination of Procymidone in Wine

    Journal of Agricultural and Food Chemistry, Vol. 41, Núm. 4, pp. 674-677

  6. Congreso Galego de Protección Vexetal: Santiago de Compostela, 28 e 29 de novembro de 1991

    Edicións do Castro

  7. Correlazione fra alcune proposte di indici di madurazione in frutti

    Industrie Alimentari, Vol. XXXII, pp. 606-608

  8. Determination of bisphenols a and f in noncured epoxy resins by rp-hplc-fluorescence techniques

    Journal of Chromatographic Science, Vol. 31, Núm. 11, pp. 450-454

  9. Determination of total oil in petroleum tanker ballast water by zeroth-, first- and second-derivative infrared spectrophotometry and least-squares curve fitting

    Vibrational Spectroscopy, Vol. 5, Núm. 2, pp. 245-251

  10. Differentiation of unfrozen and frozen-thawed kuruma prawn (Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts

    Food Chemistry, Vol. 48, Núm. 2, pp. 127-129

  11. Direct determination of tin in tap waters by electrothermal atomization atomic absorption spectroscopy

    Fresenius' Journal of Analytical Chemistry, Vol. 345, Núm. 1, pp. 60-62

  12. Effect of fat‐enriched diets on rabbit meat fatty acid composition

    Journal of the Science of Food and Agriculture, Vol. 62, Núm. 1, pp. 83-88

  13. Effect of the addition of pronase E on the proteolysis in dry fermented sausages

    Meat Science, Vol. 34, Núm. 2, pp. 205-216

  14. Enzymatic Determination of Glycerol in Honey

    Journal of Agricultural and Food Chemistry, Vol. 41, Núm. 4, pp. 557-559

  15. Evaluación de microorganismos para la producción de proteína unicelular (single-cell protein)

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 244, pp. 99-104

  16. Evolución de los hábitos alimenticios

    Alimentación e cultura (Universidade de Vigo), pp. 17-26

  17. Genetic evidence of a new flocculation suppressor gene in Saccharomyces cerevisiae

    FEMS Microbiology Letters, Vol. 112, Núm. 1, pp. 25-29

  18. HPLC Determination of Major Pigments in the Bean Phaseolus vulgaris

    Journal of Agricultural and Food Chemistry, Vol. 41, Núm. 10, pp. 1613-1615

  19. Hplc determination of pectins in raspberries as galacturonic acid and optimization using forward optical scanning

    Journal of Chromatographic Science, Vol. 31, Núm. 11, pp. 477-479

  20. Improved lysis of wine lactobacilli for high yield isolation and chatacterization of chromosomal DNA

    Journal of Microbiological Methods, Vol. 17, Núm. 4, pp. 247-253