All Stories

  1. The Presence of Bioactive Compounds in European Eel (Anguilla anguilla) Skin: A Comparative Study with Edible Tissue

    Article • Marine Drugs, February 2024, MDPI AG

    Sidonia Martínez

  2. Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II

    Article • Foods, January 2024, MDPI AG

    Sidonia Martínez

  3. Banana Drying: A Review on Methods and Advances

    Article • Food Reviews International, September 2023, Taylor & Francis

    Sidonia Martínez

  4. Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions

    Article • Foods, November 2022, MDPI AG

    Sidonia Martínez

  5. Deep Eutectic Solvents as a Green Tool for the Extraction of Bioactive Phenolic Compounds from Avocado Peels

    Article • Molecules, October 2022, MDPI AG

    Sidonia Martínez

  6. Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

    Article • Foods, April 2022, MDPI AG

    Sidonia Martínez

  7. Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<em>Anguilla anguilla</em> L.)

    Article • April 2022, MDPI AG

    Sidonia Martínez

  8. Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media

    Article • Journal of Food Composition and Analysis, April 2022, Elsevier

    Sidonia Martínez

  9. Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

    Article • Foods, December 2021, MDPI AG

    Sidonia Martínez

  10. Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights

    Article • International Journal of Gastronomy and Food Science, October 2021, Elsevier

    Sidonia Martínez

  11. Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media

    Article • Journal of Food Science, April 2021, Wiley

    Sidonia Martínez

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

    Article • Foods, April 2021, MDPI AG

    Sidonia Martínez

  13. Effects of processing step, filling medium and storage on amino acid profiles and protein quality in canned European eels

    Article • Journal of Food Composition and Analysis, March 2021, Elsevier

    Sidonia Martínez

  14. Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage

    Article • Food Research International, October 2020, Elsevier

    Sidonia Martínez

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

    Article • Foods, September 2020, MDPI AG

    Sidonia Martínez

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

    Article • Food Chemistry, May 2020, Elsevier

    Sidonia Martínez

  17. 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)

    Article • International Journal of Food Sciences and Nutrition, July 2018, Taylor & Francis

    Sidonia Martínez

  18. Changes in the chemical and physical characteristics of cow’s milk butter during storage: Effects of temperature and addition of salt

    Article • Journal of Food Composition and Analysis, October 2017, Elsevier

    Sidonia Martínez

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

    Article • LWT, June 2017, Elsevier

    Sidonia Martínez

  20. Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method

    Article • Food Chemistry, February 2017, Elsevier

    Sidonia Martínez

  21. Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature

    Article • Journal of Food Composition and Analysis, September 2016, Elsevier

    Sidonia Martínez

  22. chemical and sensory properties of kales

    Article • International Journal of Food Science & Technology, July 2016, Wiley

    Sidonia Martínez

  23. Properties of Two Phenotypes of Galega Kale

    Article • Journal of Food Biochemistry, May 2015, Wiley

    Sidonia Martínez

  24. Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet

    Article • Journal of Food Composition and Analysis, February 2015, Elsevier

    Dr Rubén Domínguez, Sidonia Martínez

  25. Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed

    Article • Grasas y Aceites, July 2014, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez, Sidonia Martínez

  26. Effect of blanching methods and frozen storage on some quality parameters of turnip greens (“grelos”)

    Article • LWT, April 2013, Elsevier

    Sidonia Martínez

  27. Spanish goat and sheep milk cheeses

    Article • Small Ruminant Research, November 2011, Elsevier

    Sidonia Martínez

  28. Protein, amino acid, ash and mineral contents in Brassica spp. grown in Northwest Spain

    Article • International Journal of Food Science & Technology, December 2010, Wiley

    Sidonia Martínez

  29. Quality parameters of Brassica spp. grown in northwest Spain

    Article • International Journal of Food Science & Technology, March 2010, Wiley

    Sidonia Martínez

  30. THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGES

    Article • Journal of Food Quality, December 2008, Wiley

    Sidonia Martínez

  31. Detección de adulteraciones y/o contaminaciones del aceite de oliva virgen extra con aceites de semillas y aceite de orujo de oliva

    Article • Grasas y Aceites, June 2008, Departmento de Publicaciones del CSIC

    Sidonia Martínez

  32. Microbiological characteristics of Botillo, a Spanish traditional pork sausage

    Article • LWT, November 2007, Elsevier

    Sidonia Martínez

  33. Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

    Article • Meat Science, October 2007, Elsevier

    Sidonia Martínez

  34. Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment

    Article • International Journal of Food Microbiology, June 2007, Elsevier

    Sidonia Martínez

  35. Antioxidant Activity of Sugar Molasses, Including Protective Effect Against DNA Oxidative Damage

    Article • Journal of Food Science, January 2007, Wiley

    Sidonia Martínez

  36. The composition of Arnoia peppers (Capsicum annuumL.) at different stages of maturity

    Article • International Journal of Food Sciences and Nutrition, January 2007, Taylor & Francis

    Sidonia Martínez

  37. Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage

    Article • Grasas y Aceites, December 2006, Departmento de Publicaciones del CSIC

    Sidonia Martínez

  38. Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture

    Article • International Dairy Journal, July 2006, Elsevier

    Sidonia Martínez

  39. The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuumL.)

    Article • International Journal of Food Sciences and Nutrition, January 2005, Taylor & Francis

    Sidonia Martínez

  40. Thermal inactivation of Enterococcus faecium: effect of growth temperature and physiological state of microbial cells

    Article • Letters in Applied Microbiology, December 2003, Oxford University Press (OUP)

    Sidonia Martínez

  41. Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium

    Article • International Journal of Food Microbiology, December 1999, Elsevier

    Sidonia Martínez

  42. Thermal inactivation of Bacillus cereus spores formed at different temperatures

    Article • International Journal of Food Microbiology, October 1999, Elsevier

    Sidonia Martínez