Departamento de Química Analítica, Nutrición e Bromatoloxía

2008

1. 'Best before period once opened' for honey samples from oceanic climates on the basis of their acidity types

   International Journal of Food Science and Technology, Vol. 43, Núm. 11, pp. 1929-1934

2. A brief study of the role of selenium as antioxidant

   Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3151-3155

3. A polymerase chain reaction-restriction fragment length polymorphism method based on the analysis of a 16S rRNA/tRNAVal mitochondrial region for species identification of commercial penaeid shrimps (Crustacea: Decapoda: Penaeoidea) of food interest

   Electrophoresis, Vol. 29, Núm. 2, pp. 499-509

4. Analysis and sorption of psychoactive drugs onto sediment

   Environmental Science and Technology, Vol. 42, Núm. 17, pp. 6415-6423

5. Antimicrobial resistance in Enterobacteriaceae strains isolated from organic chicken, conventional chicken and conventional turkey meat: A comparative survey

   Food Control, Vol. 19, Núm. 4, pp. 412-416

6. Antimicrobial resistance in Escherichia coli strains isolated from organic and conventional pork meat: A comparative survey

   European Food Research and Technology, Vol. 226, Núm. 3, pp. 371-375

7. Application of ATP bioluminescence for evaluation of surface cleanliness of milking equipment

   International Journal of Food Microbiology, Vol. 125, Núm. 3, pp. 357-361

8. Aspectos toxicológicos del consumo de bebidas refrescantes que contienen quinina

   Nutrición clínica y dietética hospitalaria, Vol. 28, Núm. 2, pp. 20-25

9. Automatic determination of nickel in foods by flame atomic absorption spectrometry

   Food Chemistry, Vol. 108, Núm. 2, pp. 774-778

10. Availability of nonpigmentary antioxidant affects red coloration in gulls

    Behavioral Ecology, Vol. 19, Núm. 5, pp. 967-973

11. Characterization of estuarine sediments by near infrared diffuse reflectance spectroscopy

    Analytica Chimica Acta, Vol. 624, Núm. 1, pp. 113-127

12. Chemical and lipid composition of deboned pieces of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum packaging

    Food Chemistry, Vol. 106, Núm. 3, pp. 951-956

13. Comparison of antimicrobial resistance in Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes strains isolated from organic and conventional poultry meat

    Journal of Food Protection, Vol. 71, Núm. 12, pp. 2537-2542

14. Comparison of extraction and derivatization methods for fatty acid analysis in solid environmental matrixes

    Analytical and Bioanalytical Chemistry, Vol. 392, Núm. 3, pp. 505-514

15. Comparison of two stationary phases for the separation of five selected polyphenols

    Talanta, Vol. 77, Núm. 1, pp. 98-102

16. Computer-assisted method development in liquid chromatography-mass spectrometry: New proposals

    Journal of Chromatography A, Vol. 1208, Núm. 1-2, pp. 116-125

17. Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products

    Food and Bioprocess Technology, Vol. 1, Núm. 1, pp. 43-63

18. Defining the chronic impacts of atenolol on embryo-larval development and reproduction in the fathead minnow (Pimephales promelas)

    Aquatic Toxicology, Vol. 86, Núm. 3, pp. 361-369

19. Determinación de metales en algas marinas destinadas a la alimentación humana producidas y procesadas en Galicia: desarrollo de metodología analítica automática

    Revista Real Academia Galega de Ciencias, Núm. 27, pp. 5-40

20. Determination of Cr and Ni in Orujo spirit samples by ETAAS using different chemical modifiers

    Food Chemistry, Vol. 110, Núm. 1, pp. 177-186