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Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review.
Food Chem. 2020 May 30;313:126065. doi: 10.1016/j.foodchem.2019.126065. Epub 2019 Dec 30.
Food Chem. 2020.
PMID: 31935663
Review.
Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium.
Gómez-Limia L, Sanmartín NM, Carballo J, Domínguez R, Lorenzo JM, Martínez S.
Gómez-Limia L, et al.
Foods. 2021 Apr 7;10(4):790. doi: 10.3390/foods10040790.
Foods. 2021.
PMID: 33916932
Free PMC article.
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Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.).
Gómez-Limia L, Carballo J, Rodríguez-González M, Martínez S.
Gómez-Limia L, et al.
Foods. 2022 Apr 13;11(8):1115. doi: 10.3390/foods11081115.
Foods. 2022.
PMID: 35454703
Free PMC article.
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Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time.
Gómez-Limia L, Cutillas R, Carballo J, Franco I, Martínez S.
Gómez-Limia L, et al.
Foods. 2020 Sep 29;9(10):1377. doi: 10.3390/foods9101377.
Foods. 2020.
PMID: 33003304
Free PMC article.
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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).
Armesto J, Gómez-Limia L, Carballo J, Martínez S.
Armesto J, et al. Among authors: gomez limia l.
Int J Food Sci Nutr. 2019 Mar;70(2):136-149. doi: 10.1080/09637486.2018.1482530. Epub 2018 Jul 23.
Int J Food Sci Nutr. 2019.
PMID: 30037287
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