Sidonia Martínez

Profesora Titular

Universidade de Vigo - Campus Ourense

Spain

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About

Sidonia Martínez is a Profesora Titular at Universidade de Vigo - Campus Ourense, Spain. Her research areas focus on food science, particularly the physicochemical, sensory, and nutritional properties of foods influenced by processing and storage methods. Recent publications include studies on bioactive compounds in European eel skin, antioxidant activity in chestnut cultivars, and innovative extraction methods for phenolic compounds from avocado peels.

Articles (13)

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2024

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2024

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2021

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2021

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2020

Collaborators (1)

Javier Carballo

Full Professor

Universidade de Vigo

SPAIN

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Sidonia Martínez

Research Interests

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Articles (13)

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

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

Banana Drying: A Review on Methods and Advances

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

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

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

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

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

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

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

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

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

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

Collaborators (1)

Javier Carballo

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