Research results Journal papers Projects Book chapters Thesis 2026 2025 2024 2023 2022 2021 2020 2021 2020 2019 2024 2022 2021 2020 2024 Journal papers Projects Book chapters Thesis Journal papers Year (field_journal_paper_year) And Apply Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life Authors Pereira A.G. Perez-Vazquez A. Barciela P. Jorge A.O.S. Yuksek E.N. Nogueira-Marques R. Seyyedi-Mansour S. Prieto M.A. Journal Foods Vol. 15 DOI 10.3390/foods15030430 Start date (field_project_start_date) And Apply Book chapters Year (field_book_year) And Apply Natural antioxidants from marine sources and their application in foods Authors Aurora Silva MARÍA CARPENA RODRÍGUEZ Clara Grosso Paula Barciela Álvarez Pereira, Antia G. Lucía Cassani Barroso M.F. Simal-Gandara, Jesus Prieto, Miguel A. Book Natural Antioxidants to Enhance the Shelf-Life of Food Start page 177 End page 213 Thesis Reading date (field_thesis_reading_date) And Apply Cribado de camelias para a producción de compostos bioactivos e avaliación das súas propiedades biolóxicas para aplicacións industriais Author Antía González Pereira Directors Jesús Simal Gándara; Miguel Ángel Prieto Lage Qualification sobresainte cum laude
Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life Authors Pereira A.G. Perez-Vazquez A. Barciela P. Jorge A.O.S. Yuksek E.N. Nogueira-Marques R. Seyyedi-Mansour S. Prieto M.A. Journal Foods Vol. 15 DOI 10.3390/foods15030430
Natural antioxidants from marine sources and their application in foods Authors Aurora Silva MARÍA CARPENA RODRÍGUEZ Clara Grosso Paula Barciela Álvarez Pereira, Antia G. Lucía Cassani Barroso M.F. Simal-Gandara, Jesus Prieto, Miguel A. Book Natural Antioxidants to Enhance the Shelf-Life of Food Start page 177 End page 213
Cribado de camelias para a producción de compostos bioactivos e avaliación das súas propiedades biolóxicas para aplicacións industriais Author Antía González Pereira Directors Jesús Simal Gándara; Miguel Ángel Prieto Lage Qualification sobresainte cum laude
