Manuel Vázquez

Full Professor of Food Technology

Universidade de Santiago de Compostela

Spain

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About

Manuel Vázquez is a Full Professor of Food Technology at the University of Santiago de Compostela, Spain. His research focuses on sustainable food innovation, including the development of nutritionally enhanced fish products and biodegradable food packaging materials. He has contributed significantly to studies on preservation techniques for seafood and the impact of farming practices on food quality. His recent publications highlight advancements in using natural ingredients for food preservation and enhancement.

Articles (27)

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2025

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Collaborators (2)

Anna Żbikowska

POLAND

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Patricia Cazón

Universidade de Santiago de Compostela

SPAIN

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Manuel Vázquez

Research Interests

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About

Articles (27)

Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation

Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation

Bacterial cellulose as a biodegradable food packaging material

Comparative study of preservation techniques for refrigerated Atlantic bonito Fillets: Effects of modified atmosphere packaging, vacuum packaging, and alginate coating on shelf life and quality

Comparative study of preservation techniques for refrigerated Atlantic bonito Fillets: Effects of modified atmosphere packaging, vacuum packaging, and alginate coating on shelf life and quality

Rapid diagnosis and severity scale of post-COVID condition using advanced spectroscopy

A strategy to prolong cheese shelf-life: Laminated films of bacterial cellulose and chitosan loaded with grape bagasse antioxidant extract for effective lipid oxidation delay

Sugar kelp Saccharina latissima extract as an innovative ingredient for chitosan films: Case study as cheese slice separators

Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activity

Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread

Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread

A quick method for fraud detection in egg labels based on egg centrifugation plasma

Processing of Grape Bagasse and Potato Wastes for the Co-Production of Bacterial Cellulose and Gluconic Acid in an Airlift Bioreactor

Selected Biopolymers’ Processing and Their Applications: A Review

Enhancing the quality of Havarti cheese: Chitosan films with nettle Urtica dioica L. extract as slice separators to retard lipid oxidation

Enhancing the quality of Havarti cheese: Chitosan films with nettle<i> Urtica</i><i> dioica</i> L. extract as slice separators to retard lipid oxidation

Characterization of active films of chitosan containing nettle Urtica dioica L. extract: Spectral and water properties, microstructure, and antioxidant activity

Characterization of active films of chitosan containing nettle Urtica dioica L. extract: Spectral and water properties, microstructure, and antioxidant activity

Antioxidant Extracts of Nettle (Urtica dioica) Leaves: Evaluation of Extraction Techniques and Solvents

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

Measurement of the Water Vapor Permeability of Chitosan Films: A Laboratory Experiment on Food Packaging Materials

Chitosan for food packaging: Recent advances in active and intelligent films

Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation

Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil

Liquid whole egg fractionation: Effect of centrifugation on physicochemical attributes of quality

Bacterial cellulose as a biodegradable food packaging material: A review

Improving bacterial cellulose films by ex-situ and in-situ modifications: A review

Collaborators (2)

Anna Żbikowska

Patricia Cazón

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