N. Muñoz‐Ferreiro

Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

Belén García‐Gómez, Ma Ángeles Romero‐Rodríguez, Ma Lourdes Vázquez‐Odériz et al. · International Journal of Dairy Technology · 2019 · 58 citations

Nutrition, Food Analysis, Sensory Science +12

Sensory descriptive analysis and hedonic consumer test for Galician type breads

Belén García‐Gómez, Nerea Fernández‐Canto, Ma Lourdes Vázquez‐Odériz et al. · Food Control · 2021 · 56 citations · Full text

Customer Satisfaction, Nutrition, Agricultural Economics +16

Agronomic characterisation of different types of sewage sludge: Policy implications

M. R. Mosquera‐Losada, N. Muñoz‐Ferreiro, A. Rigueiro‐Rodríguez · Waste Management · 2009 · 53 citations

Sewage Sludge Treatment, Engineering, Environmental Engineering +7

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

Belén García‐Gómez, Ma Lourdes Vázquez‐Odériz, N. Muñoz‐Ferreiro et al. · LWT · 2019 · 32 citations

Biosynthesis, Engineering, Biochemistry +10

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

Marlene Nunes Damaceno, N. Muñoz‐Ferreiro, Ma Ángeles Romero‐Rodríguez et al. · LWT · 2013 · 30 citations

Kiwi Fruit, Botany, Sustainable Agriculture +6