M. Romero-Rodríguez

发表

Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature

M. López-García, Luis Alberto Ramil-Novo, M. L. Vázquez‐Odériz, 2014, Food and Bioprocess Technology.

Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria × ananassa Duch, cv Selva)

J. Crecente‐Campo, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2012 .

Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties

M. Vázquez, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2020 .

Surimi‐Derived Elver Substitutes: Microscopic Appearance and Physicochemical and Sensory Properties

M. Lombardero-Fernández, E. Fernández-Fernández, M. L. Vázquez‐Odériz, 2002 .

Influence of the postharvest processing of the “Garnica” coffee variety on the sensory characteristics and overall acceptance of the beverage

M. L. Vázquez‐Odériz, M. Romero-Rodríguez, José Gervasio Partida‐Sedas, 2019, Journal of Sensory Studies.

Element Content in Different Wheat Flours and Bread Varieties

M. Lombardero-Fernández, S. Pereira-Lorenzo, M. L. Vázquez‐Odériz, 2022, Foods.

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

M. L. Vázquez‐Odériz, M. Romero-Rodríguez, C. García-Rodríguez, 2018 .

Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties

M. Vázquez, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2019, LWT.

Industrially processed vacuum-packed peeled Kennebec potatoes: process optimization, sensory evaluation, and consumer response.

E. Arbones-Maciñeira, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2011, Journal of food science.

Sensory descriptive analysis and hedonic consumer test for Galician type breads

M. L. Vázquez‐Odériz, M. Romero-Rodríguez, N. Muñoz‐Ferreiro, 2022, Food Control.

Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

Ricardo Daniel Estévez-López, Belén García-Gómez, M. Lourdes Vázquez-Odériz, 2021 .

Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

C. Pita-Calvo, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2022, Food and Bioprocess Technology.

Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres.

E. Fernández-Fernández, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2002, Meat science.

Sensory characteristics and consumer acceptance and purchase intention toward fresh-cut potatoes.

M. L. Vázquez‐Odériz, M. Romero-Rodríguez, M. Montouto‐Graña, 2012, Journal of food science.

Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics

M. Gómez-López, E. Arbones-Maciñeira, M. L. Vázquez‐Odériz, 2015, Food and Bioprocess Technology.

Sensory Analysis of Protected Geographical Indication Products: An Example with Turnip Greens and Tops

M. L. Vázquez‐Odériz, M. Romero-Rodríguez, N. Muñoz‐Ferreiro, 2012 .

Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing.

E. Fernández-Fernández, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2005, Meat science.

Changes in the physicochemical properties and organoleptic quality of galician chorizos during curing and after vacuum-packing

M. L. Vázquez‐Odériz, M. Romero-Rodríguez, E. Fenández-Fernández, 1997 .

Polarized light microscopy guarantees the use of autochthonous wheat in the production of flour for the Protected Geographical Indication ‘Galician Bread’

M. Lombardero-Fernández, A. M. Ramos-Cabrer, S. Pereira-Lorenzo, 2023, Food Control.

Micronutrient contents in organic and conventional tomatoes (Solanum lycopersicum L.)

L. E. Ordóñez-Santos, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2011 .

Composition of babaco, feijoa, passionfruit and tamarillo produced in Galicia (North-west Spain)

J. López-Hernández, J. Simal-Lozano, M. L. Vázquez‐Odériz, 1994 .

Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing.

E. Fernández-Fernández, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2001, Meat science.

Development and validation of an HPLC method for the determination of thiamine and riboflavin in green leafy vegetables using clara-diastase.

Lourdes Vázquez‐Odériz, M. Romero-Rodríguez, A. Mondragón-Portocarrero, 2011, Journal of food science.

Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)

M. Gómez-López, E. Arbones-Maciñeira, M. L. Vázquez‐Odériz, 2014 .

Development of a sensory profile for the specific denomination “Galician potato”

E. Fernández-Fernández, M. L. Vázquez‐Odériz, M. Romero-Rodríguez, 2002 .

The influence of storage time on micronutrients in bottled tomato pulp

L. E. Ordóñez-Santos, Lourdes Vázquez‐Odériz, E. Arbones-Maciñeira, 2009 .

A comparison of kiwi fruit from conventional, integrated and organic production systems

M. L. Vázquez‐Odériz, M. Romero-Rodríguez, M. Nunes-Damaceno, 2013 .

Neural networks allow the automatic verification of the type of flour, analysing the starch granule morphology, to ensure the protected geographical indication ‘Galician Bread’

A. M. Ramos-Cabrer, S. Pereira-Lorenzo, M. Romero-Rodríguez, 2023, Food Control.

Determination of Organic Acids in Brassica Rapa L. Leaves (Turnip Greens and Turnip Tops) Regulated by the Protected Geographical Indication “Grelos De Galicia”

M. L. Vázquez‐Odériz, M. Romero-Rodríguez, M. D. Arias-Carmona, 2014 .