| Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review S Martínez, J Armesto, L Gómez-Limia, J Carballo Food Chemistry 313, 126065, 2020 | 72 | 2020 |
| 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) J Armesto, L Gómez-Limia, J Carballo, S Martínez International journal of food sciences and nutrition 70 (2), 136-149, 2019 | 69 | 2019 |
| Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega) J Armesto, L Gómez-Limia, J Carballo, S Martínez LWT-Food Science and Technology 79, 267-277, 2017 | 40 | 2017 |
| Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage L Gómez-Limia, N Cobas, I Franco, S Martínez-Suárez Food Research International 136, 109601, 2020 | 37 | 2020 |
| Effects of different cooking methods on some chemical and sensory properties of Galega kale J Armesto, L Gómez‐Limia, J Carballo, S Martínez International Journal of Food Science & Technology 51 (9), 2071-2080, 2016 | 24 | 2016 |
| Free amino acids and biogenic amines in canned European eels: Influence of processing step, filling medium and storage time L Gómez-Limia, R Cutillas, J Carballo, I Franco, S Martínez Foods 9 (10), 1377, 2020 | 20 | 2020 |
| Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights L Gómez-Limia, N Cobas, S Martínez International Journal of Gastronomy and Food Science 25, 100364, 2021 | 18 | 2021 |
| Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.) L Gómez-Limia, J Carballo, M Rodríguez-González, S Martínez Foods 11 (8), 1115, 2022 | 17 | 2022 |
| Effects of processing step, filling medium and storage on amino acid profiles and protein quality in canned European eels L Gómez-Limia, I Franco, S Martínez-Suárez Journal of Food Composition and Analysis 96, 103710, 2021 | 17 | 2021 |
| Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media N Cobas, L Gómez-Limia, I Franco, S Martínez Journal of Food Composition and Analysis 107, 104328, 2022 | 13 | 2022 |
| Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium L Gómez-Limia, NM Sanmartín, J Carballo, R Domínguez, JM Lorenzo, ... Foods 10 (4), 790, 2021 | 13 | 2021 |
| Proximate composition and amino acid profile of European eel skin: influence of body weight L Gómez-Limia, J Carballo, M Rodríguez-González, S Martínez European Food Research and Technology 248 (5), 1437-1446, 2022 | 11 | 2022 |
| Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media N Cobas, L Piñeiro‐Lago, L Gómez‐Limia, I Franco, S Martínez Journal of Food Science 86 (5), 1704-1713, 2021 | 10 | 2021 |
| Changes in amino acids content in muscle of European eel (Anguilla anguilla) in relation to body size L Gómez-Limia, I Franco, T Blanco, S Martínez International Journal of Nutrition and Food Engineering 13 (2), 38-41, 2019 | 4 | 2019 |
| Vitamin Content of Swordfish (Xhiphias gladius) Affected by Salting and Frying L Piñeiro, N Cobas, L Gómez-Limia, S Martínez, I Franco International Journal of Nutrition and Food Engineering 13 (3), 66-71, 2019 | 1 | 2019 |
| Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.) S Martínez, J Carballo, M Rodríguez-González, L Gómez-Limia Preprints, 2022 | | 2022 |
| Caracterización de la anguila europea y desarrollo de una conserva: efecto del procesado y el líquido de cobertura LG Limia Universidade de Vigo, 2021 | | 2021 |
| Parámetros de calidad de limones cultivados en Galicia TB de la Iglesia, MVC Novoa, LG Limia, MIF Matilla, SM Suárez Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA …, 2019 | | 2019 |
| Capacidad antioxidante, flavonoides totales y carotenoides de limones cultivados en Galicia TB de la Iglesia, MVC Novoa, LG Limia, MIF Matilla, SM Suárez Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA …, 2019 | | 2019 |
| Motivación y enseñanza en tecnología de los alimentos: estrategia en una sesión práctica SM Suárez, NC García, LG Limia, MIF Matilla Nuevos desafíos en la enseñanza superior, 557-561, 2018 | | 2018 |
