Departamento
Departamento de Química Analítica, Nutrición e Bromatoloxía
Publicacións (95) Publicacións nas que participase algún/ha investigador/a
2005
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A review of the analytical methods to determine organic acids in grape juices and wines
Food Research International, Vol. 38, Núm. 10, pp. 1175-1188
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A simple and fast micromethod for the analysis of polychlorinated biphenyls in air by sorbent enrichment and ultrasound-assisted solvent extraction
Analytical and Bioanalytical Chemistry, Vol. 381, Núm. 1, pp. 255-260
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Analysis of nitrogen fractions in silage by near-infrared spectroscopy
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 5, pp. 1374-1378
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Analysis of tetrabromobisphenol A and other phenolic compounds in water samples by non-aqueous capillary electrophoresis coupled to photodiode array ultraviolet detection
Journal of Chromatography A
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Análisis físico-químico y caracterizaciuón lipídica de tres de las principales variedades comercializadas de café
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 365, pp. 54-62
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Aplicaciones del procesado de alimentos por alta presión.
Ciencia y tecnología alimentaria: Revista de la Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia, Vol. 4, Núm. 5, pp. 343-352
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Application of matrix solid-phase dispersion in the analysis of priority polycyclic aromatic hydrocarbons in fish samples
Journal of Chromatography A, Vol. 1077, Núm. 2, pp. 103-109
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Application of ultrasound-assisted acid leaching procedures for major and trace elements determination in edible seaweed by inductively coupled plasma-optical emission spectrometry
Talanta, Vol. 66, Núm. 4, pp. 937-942
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Aquatic degradation of triclosan and formation of toxic chlorophenols in presence of low concentrations of free chlorine
Analytical and Bioanalytical Chemistry, Vol. 383, Núm. 7-8, pp. 1119-1126
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Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 23, pp. 9078-9082
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Avances en el procesado de alimentos por alta presión.
Ciencia y tecnología alimentaria: Revista de la Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia, Vol. 4, Núm. 5, pp. 353-367
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Behaviour of pharmaceuticals and personal care products in a sewage treatment plant of northwest Spain
Water Science and Technology, Vol. 52, Núm. 8, pp. 29-35
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Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima)
Food Chemistry, Vol. 90, Núm. 3, pp. 445-452
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Candidates recruitment, screening and selection for a technique panel constitution
Milchwissenschaft, Vol. 60, Núm. 1, pp. 21-23
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Capillary zone electrophoresis method for the simultaneous determination of cations in honey
Journal of Chromatography A, Vol. 1083, Núm. 1-2, pp. 193-198
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Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing
Meat Science, Vol. 70, Núm. 2, pp. 223-228
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Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters
Food Chemistry, Vol. 91, Núm. 1, pp. 91-98
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Chromium available fractions in arousa sediments using a modified microwave BCR protocol based on microwave assisted extraction
Talanta, Vol. 65, Núm. 3, pp. 678-685
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Classification of apple fruits according to their maturity state by the pattern recognition analysis of their polyphenolic compositions
Food Chemistry, Vol. 93, Núm. 1, pp. 113-123
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Comparative study of aqueous and non-aqueous capillary electrophoresis in the separation of halogenated phenolic and bisphenolic compounds in water samples
Journal of Chromatography A, Vol. 1068, Núm. 1, pp. 189-199