Zobrazeno 1 - 10
of 10
pro vyhledávání: '"M. J. Martelo-Vidal"'
Publikováno v:
Innovative Food Science & Emerging Technologies. 38:182-188
Restructured products of European hake ( Merluccius merluccius ) could provide new functional products increasing their commercial value. Restructuring allows to obtain free-fish-bone products adequate for children and elder people. The aim of this w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0b1a544bcfdd30458abe4df13746fb0
https://doi.org/10.1016/j.ifset.2016.10.004
https://doi.org/10.1016/j.ifset.2016.10.004
Publikováno v:
LWT - Food Science and Technology. 65:341-348
White tuna ( Thunnus alalunga ) is a blue fish with nutritional significance and high benefits to health. The aim of this work was to develop white tuna restructured products with reduced-salt (15 g/kg) using transglutaminase. Textural profile analys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67a5c4bae76ea3f5f28c275fdbafe14c
https://doi.org/10.1016/j.lwt.2015.08.032
https://doi.org/10.1016/j.lwt.2015.08.032
Autor:
Manuel Vázquez, M. J. Martelo-Vidal
Publikováno v:
Food Analytical Methods. 9:332-341
The aims were to determine the polyphenolic profile of red wines from Spanish Designation of Origin (DO) Rias Baixas and Ribeira Sacra and to evaluate the feasibility of using polyphenolic profiles and chemometric tools to classify wines for authenti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::773e460a361789f5b883c20b27e033a4
https://doi.org/10.1007/s12161-015-0193-8
https://doi.org/10.1007/s12161-015-0193-8
Autor:
M. J. Martelo-Vidal, Manuel Vázquez
Publikováno v:
Food Chemistry. 158:28-34
Spectral analysis is a quick and non-destructive method to analyse wine. In this work, trans-resveratrol, oenin, malvin, catechin, epicatechin, quercetin and syringic acid were determined in commercial red wines from DO Rías Baixas and DO Ribeira Sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5624005ca45b42de96a0d27e6e70ea50
https://doi.org/10.1016/j.foodchem.2014.02.080
https://doi.org/10.1016/j.foodchem.2014.02.080
Autor:
Manuel Vázquez, M. J. Martelo-Vidal
Publikováno v:
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
instname
Ultraviolet–visible (UV–VIS) and near-infrared (NIR) spectroscopy coupled to artificial neural networks (ANNs) was used as a non-destructive technique to quantify ethanol, glucose, glycerol, tartaric acid, malic acid, acetic acid and lactic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b51361209e14fea8ab509f6dc681807
https://doi.org/10.1080/19476337.2014.908955
https://doi.org/10.1080/19476337.2014.908955
Autor:
M. J. Martelo-Vidal, Manuel Vázquez
Publikováno v:
Ciência e Técnica Vitivinícola, Vol 29, Iss 1, Pp 35-43 (2014)
Spectroscopy has become one of the most attractive and commonly used methods of analysis in many agricultural products. Chemometrics combined with ultraviolet (UV), visible (VIS) and near-infrared (NIR) spectral analysis were evaluated to classify wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b41310f6d80f5837cd2b7cc3f16450a9
https://www.ctv-jve-journal.org/articles/ctv/pdf/2014/01/ctv20142901p35.pdf
https://www.ctv-jve-journal.org/articles/ctv/pdf/2014/01/ctv20142901p35.pdf
Autor:
M. J. Martelo-Vidal, Manuel Vázquez
Consumers demand both quality and safety in their foodstuffs. The presence on the retail market of adulterations and frauds is increasing interest in control activities, traceability, and labeling of products. Ultraviolet and visible (UV–VIS) spect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8acf858347bdcf97f222649bcd3e4f52
https://doi.org/10.1016/b978-0-08-100220-9.00003-5
https://doi.org/10.1016/b978-0-08-100220-9.00003-5
Publikováno v:
Australian Journal of Grape and Wine Research. 19:62-67
Background and Aims Chemometrics combined with ultraviolet (UV), visible (VIS) and near-infrared (NIR) spectral analysis were evaluated to classify wines belonging to the controlled designation of origin (DO) Rias Baixas (Spain). Methods and Results
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3076beab116e573b781b8d8a3221f20
https://doi.org/10.1111/ajgw.12003
https://doi.org/10.1111/ajgw.12003
Publikováno v:
Food Science and Technology International. 18:251-259
Atlantic mackerel (Scomber scombrus) is a pelagic and migratory species that is usually caught with other fish as bycatch. The aim of this work was to obtain low-salt restructured fish products from Atlantic mackerel resembling turkey breast using tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8f2d5356df426718c87eb5c2df900f8
https://doi.org/10.1177/1082013211415175
https://doi.org/10.1177/1082013211415175
Autor:
Manuel Vázquez, M. J. Martelo-Vidal
Publikováno v:
Scopus-Elsevier
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Martelo-Vidal M.J., Vazquez M. (2014): Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds. Czech J. Food Sci., 32: 37–47. Spectroscopy of UV-VIS-NIR combined with chemometric analyses was used as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83ad7f34f3b81fa9027229e90a954812
http://www.scopus.com/inward/record.url?eid=2-s2.0-84894633006&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-84894633006&partnerID=MN8TOARS