Search Results - Gómez-Limia, Lucia

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  1. 1
    Proximate composition and amino acid profile of European eel skin: influence of body weight

    Proximate composition and amino acid profile of European eel skin: influence of body weight by Gómez-Limia, Lucía, Carballo, Javier, Rodríguez-González, Mirian, Martínez, Sidonia

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  2. 2
    Effects of different cooking methods on some chemical and sensory properties of Galega kale

    Effects of different cooking methods on some chemical and sensory properties of Galega kale by Armesto, Jorge, Gómez-Limia, Lucía, Carballo, Javier, Martínez, Sidonia

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  3. 3
    Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review

    Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review by Martínez, Sidonia, Armesto, Jorge, Gómez-Limia, Lucia, Carballo, Javier

    Published in Food chemistry
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  4. 4
    Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.)

    Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.) by Gómez-Limia, Lucía, Carballo, Javier, Rodríguez-González, Miriam, Martínez, Sidonia

    Published in Foods
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  5. 5
    Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

    Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time by Gómez-Limia, Lucía, Cutillas, Roxana, Carballo, Javier, Franco, Inmaculada, Martínez, Sidonia

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  6. 6
    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)

    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) by Armesto, Jorge, Gómez-Limia, Lucía, Carballo, Javier, Martínez, Sidonia

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  7. 7
    Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

    Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium by Gómez-Limia, Lucía, Sanmartín, Nicolás Moya, Carballo, Javier, Domínguez, Rubén, Lorenzo, José M, Martínez, Sidonia

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  8. 8
    Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega)

    Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega) by Armesto, Jorge, Gómez-Limia, Lucía, Carballo, Javier, Martínez, Sidonia

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