Facultade de Veterinaria
Facultad
MARIA ANGELES
ROMERO RODRIGUEZ
Catedrática de universidade
Publicacións nas que colabora con MARIA ANGELES ROMERO RODRIGUEZ (16)
2024
2023
2022
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Control das fariñas obtidas de trigo " Caaveiro " ecolóxico e convencional
Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 75-92
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Control dos pans obtidos a partir de fariña ‘Caaveiro’ producida en ecolóxico e convencional
Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 93-106
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Element Content in Different Wheat Flours and Bread Varieties
Foods, Vol. 11, Núm. 20
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Traceability of the local cultivar ‘Caaveiro’ in flour mixtures used to produce Galician bread by simple sequence repeats and droplet digital polymerase chain reaction technology
International Journal of Food Science & Technology
2021
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Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties
International Journal of Dairy Technology, Vol. 74, Núm. 1, pp. 202-214
2020
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Effect of storage time on sensory and instrumental properties of skim-milk yoghurt obtained with microbial transglutaminase
International Journal of Dairy Technology, Vol. 73, Núm. 1, pp. 157-167
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Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase
Emirates Journal of Food and Agriculture, Vol. 32, Núm. 10, pp. 739-749
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Rennet type and microbial transglutaminase in cheese: effect on sensory properties
European Food Research and Technology, Vol. 246, Núm. 3, pp. 513-526
2019
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Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties
LWT, Vol. 113
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Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2088-2095
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Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale
International Journal of Dairy Technology, Vol. 72, Núm. 3, pp. 388-394
2018
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Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 14, pp. 5479-5485
2009
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Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum mill.)
Journal of the Science of Food and Agriculture, Vol. 89, Núm. 5, pp. 743-749
1997
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Effect of modified atmosphere packaging on the growth and survival of listeria in raw minced beef
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 3, Núm. 4, pp. 285-290