Francisco Javier Carballo García-rekin lankidetzan egindako argitalpenak (8)

2022

  1. Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

    Foods, Vol. 11, Núm. 8

  2. Proximate composition and amino acid profile of European eel skin: influence of body weight

    European Food Research and Technology, Vol. 248, Núm. 5, pp. 1437-1446

2021

  1. Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

    Foods, Vol. 10, Núm. 4

2020

  1. Free amino acids and biogenic amines in canned european eels: Influence of processing step, filling medium and storage time

    Foods, Vol. 9, Núm. 10

  2. Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review

    Food Chemistry, Vol. 313

2019

  1. Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega)

    International Journal of Food Sciences and Nutrition, Vol. 70, Núm. 2, pp. 136-149

2017

  1. Impact of vacuum cooking and boiling and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega)

    LWT - Food Science and Technology, Vol. 79, pp. 267-277

2016

  1. Effects of different cooking methods on some chemical and sensory properties of Galega kale

    International Journal of Food Science and Technology, Vol. 51, Núm. 9, pp. 2071-2080