BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Departamento
Universidade de Vigo
Vigo, EspañaPublicaciones en colaboración con investigadores/as de Universidade de Vigo (11)
2022
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Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883
2021
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Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
International Journal of Food Microbiology, Vol. 337
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Bioactive compounds from mangrove endophytic fungus and their uses for microorganism control
Journal of Fungi, Vol. 7, Núm. 6
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Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food
Trends in Food Science and Technology, Vol. 116, pp. 232-243
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Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
Marine Drugs, Vol. 19, Núm. 2, pp. 71
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Impact of pressurized liquid extraction and ph on protein yield, changes in molecular size distribution and antioxidant compounds recovery from spirulina
Foods, Vol. 10, Núm. 9
2020
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Dietary supplementation with sugar beet fructooligosaccharides and garlic residues promotes growth of beneficial bacteria and increases weight gain in neonatal lambs
Biomolecules, Vol. 10, Núm. 8, pp. 1-16
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The role of essential oils against pathogenic Escherichia coli in food products
Microorganisms, Vol. 8, Núm. 6, pp. 1-16
2019
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Microplastics do not affect standard ecotoxicological endpoints in marine unicellular organisms
Marine Pollution Bulletin, Vol. 143, pp. 140-143
1997
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Acaricide residues in honeys from Galicia (N.W. Spain)
Journal of Food Protection, Vol. 60, Núm. 1, pp. 78-80
1995
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Organochlorine pesticide residues in Galician (NG Spain) honeys
Apidologie, Vol. 26, Núm. 1, pp. 33-38