FRUTOS FERNANDEZ, MARIA JOSE

Person (Active)

Positions

Profesor/a Titular Universidad, Tecnología Agroalimentaria 2007 -
Catedrático/a de Universidad, Tecnología Agroalimentaria 2022 -
PDI INVESTIGADOR, Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental 2023 -
MIEMBRO, Calidad y Seguridad Alimentaria 2010 -
Profesor Titular Universidad, Tecnología Agroalimentaria 2004 - 2007
Profesor Titular Escuela Universitaria, Tecnología Agroalimentaria 1999 - 2004
Profesor Titular Escuela Universitaria, TECNOLOGIA AGROALIMENTARIA 1999
Profesor Interino Titular E.U., TECNOLOGIA AGROALIMENTARIA 1997 - 1999

Publications
Research
Teaching
Service
Contact
Otro
Ver todos

supported publications or other works

selected publications

academic article
- Flavouring Group Evaluation 413 (FGE.413): Naringenin.. EFSA JOURNAL. 8747-8797. 2024
- Flavouring Group Evaluation 80, Revision 2 (FGE.80Rev2): Consideration of alicyclic, alicyclic-fused and aromatic-fused ring lactones evaluated by the JECFA (61st and 82nd meetings) structurally related to an aromatic lactone evaluated in FGE.27. . EFSA JOURNAL. 8952-8978. 2024
- Flavouring group evaluation 419 (FGE.419): 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one. EFSA JOURNAL. 8750-8778. 2024
- Flavouring group evaluation 420 (FGE.420): Hesperetin dihydrochalcone. EFSA JOURNAL. 9091-9122. 2024
- Follow-up of the re-evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of uses. EFSA JOURNAL. 8563-8594. 2024
- From Byproduct to Bioactive Ingredient for Pasta Production.. SUSTAINABILITY. 7784-7797. 2024
- Re-evaluation of argon (E 938) and helium (E 939) as food additives.. EFSA JOURNAL. 9048-9059. 2024
- Re-evaluation of guar gum (E¿412) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups. EFSA JOURNAL. 8748-8784. 2024
- Re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives. EFSA JOURNAL. 9048-9154. 2024
- Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes. EFSA JOURNAL. 8897-8939. 2024
- Re-evaluation of silicon dioxide (E¿551) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups. EFSA JOURNAL. 8880-8956. 2024
- Safety evaluation of curdlan as a food additive. EFSA JOURNAL. 8985-9016. 2024
- Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive. EFSA JOURNAL. 8822-8846. 2024
- Scientific opinion on the extension of the authorisation of use of the food additive steviol glycosides (E 960a¿d) and the modification of the acceptable daily intake (ADI) for steviol. EFSA JOURNAL. 9045-9076. 2024
- Scientific opinion on the extension of uses of quillaia extract (E 999) as a food additive. EFSA JOURNAL. 9140-9155. 2024
- Antioxidant Activity, Total Phenolic and Flavonoid Contents in Floral Saffron Bio-Residues. PROCESSES. 1400-1411. 2023
- Development of symbiotic vegan beverages: probiotic viability, sensory profile, consumers¿ acceptance, and functional stability.. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2325-2335. 2023
- Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30. EFSA JOURNAL. 7777-7843. 2023
- Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for ¿,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones. EFSA JOURNAL. 7967-7983. 2023
- Flavouring Group Evaluation 76 Revision 2 (FGE.76Rev2): Consideration of sulfur-containing heterocyclic compounds, evaluated by JECFA, structurally related to thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev5. EFSA JOURNAL. 7784-7849. 2023
- Follow-up of the re-evaluation of glycerol esters of wood rosins (E¿445) as a food additive. EFSA JOURNAL. 1-32. 2023
- Follow-up of the re-evaluation of indigo carmine (E 132) as a food additive. EFSA JOURNAL. 1-31. 2023
- Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage . FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1-10. 2023
- Novel Chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media. CURRENT RESEARCH IN FOOD SCIENCE. 100469-100479. 2023
- Re-evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups. EFSA JOURNAL. 1-59. 2023
- Re-evaluation of erythritol (E¿968) as a food additive. EFSA JOURNAL. 1-95. 2023
- Re-evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups. EFSA JOURNAL. 7775-7845. 2023
- Re-evaluation of sucrose esters of fatty acids (E 473) as a food additive in foods for infants below 16¿weeks of age and follow-up of its previous evaluations as food additive for uses in foods for all population groups. EFSA JOURNAL. 7961-7995. 2023
- Re-evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups. EFSA JOURNAL. 7951-7992. 2023
- Safety evaluation of synthesised DNA oligonucleotides as a food additive. EFSA JOURNAL. 1-9. 2023
- Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM. EFSA JOURNAL. 1-24. 2023
- Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads. FOODS. 2380-2398. 2023
- Scientific opinion on the renewal of the authorisation of Fumokomp (SF-009) as a smoke flavouring Primary Product. EFSA JOURNAL. 1-39. 2023
- Scientific opinion on the renewal of the authorisation of Scansmoke SEF7525 (SF-004) as a smoke flavouring Primary Product. EFSA JOURNAL. 1-50. 2023
- Scientific opinion on the renewal of the authorisation of SmokEz C-10 (SF-005) as a smoke flavouring Primary Product. EFSA JOURNAL. 1-61. 2023
- Scientific opinion on the renewal of the authorisation of SmokEz Enviro-23 (SF-006) as a smoke flavouring Primary Product. EFSA JOURNAL. 1-59. 2023
- Scientific opinion on the renewal of the authorisation of Smoke Concentrate 809045 (SF-003) as a smoke flavouring Primary Product. EFSA JOURNAL. 1-79. 2023
- Scientific opinion on the renewal of the authorisation of Zesti Smoke Code 10 (SF-002) as a smoke flavouring Primary Product. EFSA JOURNAL. 1-62. 2023
- Scientific opinion on the renewal of the authorisation of proFagus Smoke R709 (SF-008) as a smoke flavouring Primary Product. EFSA JOURNAL. 1-58. 2023
- Scientific opinion on the renewal of the authorisation of proFagus Smoke R714 (SF-001) as a smoke flavouring Primary Product. EFSA JOURNAL. 1-59. 2023
- Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients. PLANT FOODS FOR HUMAN NUTRITION. 1-9. 2023
- Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion. FOOD CHEMISTRY. 1-10. 2022
- Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products. FOODS. 2335-2345. 2022
- Follow-up of the re-evaluation of glycerol (E¿422) as a food additive. EFSA JOURNAL. 7353-7371. 2022
- Follow-up of the re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive. EFSA JOURNAL. 7294-7324. 2022
- Follow-up of the re-evaluation of sulfur dioxide (E 220), sodium sul¿te (E 221), sodium bisul¿te (E 222), sodium metabisul¿te (E 223), potassium metabisul¿te (E 224), calcium sul¿te (E 226), calcium bisul¿te (E 227) and potassium bisul¿te (E 228). EFSA JOURNAL. 7594-7733. 2022
- Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flower. ANTIOXIDANTS. 1-17. 2022
- Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities. FOOD CHEMISTRY. 1-12. 2022
- Opinion on the re-evaluation of sodium carboxy methyl cellulose (E 466) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups. EFSA JOURNAL. 7665-7697. 2022
- Safety evaluation of buffered vinegar as a food additive.. EFSA JOURNAL. 7351-7372. 2022
- Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories. EFSA JOURNAL. 7066-7088. 2022
- Safety of the proposed amendment of the specifications for enzymatically produced steviol glycosides (E 960c): Rebaudioside D produced via enzymatic bioconversion of purified stevia leaf extract. EFSA JOURNAL. 7291-7314. 2022
- Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection. NUTRIENTS. 1-25. 2022
- Scientific Opinion on Flavouring Group Evaluation 63,Revision 4 (FGE.63Rev4): consideration of aliphaticsecondary saturated and unsaturated alcohols, ketones andrelated esters evaluated by JECFA (59th and 69thmeetings) structurally related to flavouring substancesevaluated by EFSA in FGE.07Rev6 (16) (PDF) Scientific Opinion on Flavouring Group Ev. EFSA JOURNAL. 7102-7148. 2022
- Scientific Opinion on Flavouring Group Evaluation 7, Revision 6 (FGE.07Rev6): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5. EFSA JOURNAL. 7090-7152. 2022
- Scientific Opinion on the follow-up of the reevaluation of polyglycerol esters of fatty acids (E 475) as a food additive.. EFSA JOURNAL. 7308-7329. 2022
- Scientific opinion on Flavouring group evaluation 216 revision 2 (FGE.216Rev2): consideration of the genotoxicity potential of ¿,ß-unsaturated 2-phenyl-2-alkenals from subgroup 3.3 of FGE.19. . EFSA JOURNAL. 7420-7458. 2022
- Scientific opinion on Prosmoke BW 01. EFSA JOURNAL. 7299-7346. 2022
- Scientific opinion on flavouring group evaluation 415 (FGE.415): (E)-3-benzo[1,3]dioxol-5-yl-N,N-diphenyl-2-propenamide. EFSA JOURNAL. 7355-7385. 2022
- Scienti¿c Guidance on the data required for the risk assessment of ¿avourings to be used in or on foods. EFSA JOURNAL. 7673-7726. 2022
- Scienti¿c Opinion on the re-evaluation of neohesperidine dihydrochalcone (E 959) as a food additive. EFSA JOURNAL. 7595-7676. 2022
- . Scientific Opinion on the re-evaluation of thaumatin (E 957) as food additive.. EFSA JOURNAL. 6884-6956. 2021
- Opinion on the re-evaluation of mono- and diglycerides of fatty acids (E 471) as food additive in foods for infants below 16 weeks of age and follow-up of their re-evaluation as food additives for uses in foods for all population groups. EFSA JOURNAL. 6885-6929. 2021
- Opinion on the re¿evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives in foods for infants below 16 weeks of age and follow¿up of their re¿evaluation as food additives for uses in foods for all population groups.. EFSA JOURNAL. 6387-6444. 2021
- Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 1-10. 2021
- Safety evaluation of crosslinked polyacrylic acid polymers (carbomer) as a new food additive. EFSA JOURNAL. 6693-6719. 2021
- Scientific Guidance for the preparation of applications on smoke flavouring primary products. . EFSA JOURNAL. 6435-6475. 2021
- Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side¿chain substituents and heteroatoms from chemical group 14.. EFSA JOURNAL. 6386-6447. 2021
- Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan¿substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings.. EFSA JOURNAL. 6362-6445. 2021
- Scientific Opinion on the re-evaluation of polydextrose (E 1200) as a food additive.. EFSA JOURNAL. 6363-6409. 2021
- Scientific Opinion on the safety assessment of titanium dioxide (E171) as a food additive. EFSA JOURNAL. 6585-6715. 2021
- Scientific Opinion on the safety evaluation of long-chain glycolipids from Dacryopinaxspathularia. EFSA JOURNAL. 6609-6637. 2021
- Scientific opinion on flavouring group evaluation 414 (FGE.414): 2-hydroxy-4-methoxybenzaldehyde.. EFSA JOURNAL. 6883-6909. 2021
- Scientific opinion on the safety evaluation of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts. EFSA JOURNAL. 6691-6713. 2021
- The effect of nixtamalization extrusion process and tortillas making on the stability of anthocyanin from blue corn through the kinetic and thermodynamic parameters. Plant Foods for Human Nutrition. PLANT FOODS FOR HUMAN NUTRITION. 334-339. 2021
- Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization . JOURNAL OF FOOD SCIENCE. 2143-2152. 2020
- Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits. NUTRIENTS. 1-20. 2020
- Opinion on the re-evaluation of lecithins (E 322) as a foodadditive in foods for infants below 16 weeks of age andfollow-up of its re-evaluation as food additive for uses infoods for all population groups. EFSA JOURNAL. 6266-6303. 2020
- Opinion on the re-evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups. . EFSA JOURNAL. 5874-5934. 2020
- Re-evaluation of L(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives. EFSA JOURNAL. 6030-6088. 2020
- Re-evaluation of stearyl tartrate (E 483) as a food additive.. EFSA JOURNAL. 6033-6051. 2020
- SAFFRON BIOACTIVES CROCIN, CROCETIN AND SAFRANAL: EFFECT ON OXIDATE STRESS AND MECHANISMS OF ACTION. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 1-18. 2020
- Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2.. EFSA JOURNAL. 5923-5949. 2020
- Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2. EFSA JOURNAL. 6265-6300. 2020
- Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, a,b-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3. EFSA JOURNAL. 5924-5968. 2020
- Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3. EFSA JOURNAL. 6029-6065. 2020
- Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,b-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5. EFSA JOURNAL. 6154-6203. 2020
- Scientific Opinion on the re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives. EFSA JOURNAL. 6032-6098. 2020
- Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304i) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups. EFSA JOURNAL. 6153-6190. 2020
- Scientific Opinion on the re-evaluation of dimethyl polysiloxane (E 900) as a food additive.. EFSA JOURNAL. 6107-6154. 2020
- Scientific Opinion on the re-evaluation of metatartaric acid (E 353) as a food additive.. EFSA JOURNAL. 6031-6051. 2020
- Scientific Opinion on the re-evaluation of name of hydrogenated poly-1-decene (E 907) as food additive. EFSA JOURNAL. 6034-6053. 2020
- Scientific Opinion on the re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201).. EFSA JOURNAL. 6215-6258. 2020
- Scientific Opinion on the re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives.. EFSA JOURNAL. 6152-6179. 2020
- Scientific Opinion on the risk assessment of nitrate and nitrite in feed. EFSA JOURNAL. 6290-6400. 2020
- Scientific Opinion on the safety of use of oat lecithin as a food additive. EFSA JOURNAL. 5969-5991. 2020
- Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives. EFSA JOURNAL. 5625-5646. 2019
- Opinion on the re-evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups. EFSA JOURNAL. 5922-5945. 2019
- Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use. EFSA JOURNAL. 5622-5672. 2019
- Re-evaluation of benzyl alcohol (E 1519) as food additive. EFSA JOURNAL. 5876-5900. 2019
- Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives. EFSA JOURNAL. 5751-5777. 2019
- Re-evaluation of phosphoric acid¿phosphates ¿ di-, tri- and polyphosphates (E 338¿341, E 343, E 450¿452) as food additives and the safety of proposed extension of use. EFSA JOURNAL. 5674-5830. 2019
- Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive. EFSA JOURNAL. 5868-5906. 2019
- Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive. EFSA JOURNAL. 5626-5654. 2019
- Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use. EFSA JOURNAL. 5621-5643. 2019
- Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract. EFSA JOURNAL. 5867-5886. 2019
- Safety of use of Monk fruit extract as a food additive in different food categories. EFSA JOURNAL. 5921-5947. 2019
- Scientic Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15. EFSA JOURNAL. 5761-5830. 2019
- Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, a,b-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19. EFSA JOURNAL. 5750-5776. 2019
- Scientific Opinion on Flavouring Group Evaluation 208 Revision 3 (FGE.208Rev3): consideration of genotoxicity data on alicyclic aldehydes with a,b-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2 of FGE.19. EFSA JOURNAL. 5569-5619. 2019
- Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for a,b-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones. EFSA JOURNAL. 5568-5613. 2019
- Scienti¿c opinion on the proposed amendment of the EU speci¿cations for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution. EFSA JOURNAL. 5760-5783. 2019
- Food components with potential to be used in the therapeutic approach of mental diseases.. CURRENT PHARMACEUTICAL BIOTECHNOLOGY. 1-5. 2018
- New trends in the microencapsulation of functional fatty acid-rich oils using transglutaminase catalyzed crosslinking. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 274-289. 2018
- Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives. EFSA JOURNAL. 5238-5350. 2018
- Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives.. EFSA JOURNAL. 5047-5151. 2018
- Re-evaluation of gellan gum (E 418) as food additive. EFSA JOURNAL. 5296-5335. 2018
- Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive. EFSA JOURNAL. 5420-5440. 2018
- Re-evaluation of propane-1,2-diol (E 1520) as a food additive.. EFSA JOURNAL. 5235-5275. 2018
- Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive.. EFSA JOURNAL. 5371-5409. 2018
- Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive. EFSA JOURNAL. 5497-5527. 2018
- Re-evaluation of silicon dioxide (E 551) as a food additive. . EFSA JOURNAL. 5088-5158. 2018
- Re-evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives. EFSA JOURNAL. 5374-5400. 2018
- Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives.. EFSA JOURNAL. 5180-5214. 2018
- Re-evaluation of stannous chloride (E512) as food additive.. EFSA JOURNAL. 5295-5325. 2018
- Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive. EFSA JOURNAL. 5373-5398. 2018
- Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive. EFSA JOURNAL. 5293-5310. 2018
- Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive.. EFSA JOURNAL. 5087-5109. 2018
- Re¿evaluation of aluminium sulphates (E 520¿523) and sodium aluminium phosphate (E 541) as food additives. EFSA JOURNAL. 5372-5412. 2018
- Re¿evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives. EFSA JOURNAL. 5375-5425. 2018
- Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements. EFSA JOURNAL. 5237-5246. 2018
- Safety in use of glucosylated steviol glycosides as a food additive in different food categories.. EFSA JOURNAL. 5181-5192. 2018
- Safety of hydroxyanthracene derivatives for use in food.. EFSA JOURNAL. 5090-5187. 2018
- Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form. EFSA JOURNAL. 5062-5074. 2018
- Safety of orthosilicic acid-vanillin complex (OSA-VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source.. EFSA JOURNAL. 5086-5105. 2018
- Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960). EFSA JOURNAL. 5236-5247. 2018
- Scientific Opinion of Flavouring Group Evaluation 411 (FGE.411): 2¿(4¿methylphenoxy)¿N¿(1H¿pyrazol¿3¿yl)¿N¿(thiophen¿2¿ylmethyl)acetamide from chemical group 30 (miscellaneous substances). EFSA JOURNAL. 5421-5461. 2018
- Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 ¿,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19 . EFSA JOURNAL. 5422-5482. 2018
- Scientific Opinion on Flavouring Group Evaluation 201Revision 2 (FGE.201Rev2): 2-alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19. EFSA JOURNAL. 5423-5456. 2018
- Scientific opinion on the safety of green tea catechins. EFSA JOURNAL. 5239-5328. 2018
- Scientific opinion on the safety of manacolins in red yeast rice. . EFSA JOURNAL. 5368-5414. 2018
- Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252).. EFSA JOURNAL. 4787-4910. 2017
- : Re-evaluation of locust bean gum (E 410) as a food additive.. EFSA JOURNAL. 4646-4719. 2017
- Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re-evaluation. EFSA JOURNAL. 5042-5051. 2017
- Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: special reference to physicochemical characterization and consumer acceptability during storage. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 136-143. 2017
- Effect of inulin on the viability of L.plantarum during storage and in vitro digestion and on composition parameters of vegetable fermented juices. PLANT FOODS FOR HUMAN NUTRITION. 161-167. 2017
- Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations. . EFSA JOURNAL. 5064-5088. 2017
- Influence of Fermentation with Different Lactic Acid Bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 6488-6496. 2017
- Influence of the fruit juice carriers on the abilty of Lactobacillus plantarum DSM20205 to improve in vitro intestinal barrier integrity and its probiotic properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 5632-5638. 2017
- Pineapple wines obtained from saccharification of its waste with three strains of Saccharomyces cerevisiae. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 13111. 2017
- Re- evaluation of glycerol (E 422) as a food additive. . EFSA JOURNAL. 4720-4784. 2017
- Re-evaluation of acacia gum (E 414) as a food additive. . EFSA JOURNAL. 4741-4792. 2017
- Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400¿E 404) as food additives.. EFSA JOURNAL. 5049-5106. 2017
- Re-evaluation of fatty acids (E 570) as a food additive. . EFSA JOURNAL. 4785-4833. 2017
- Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives. EFSA JOURNAL. 4910-5000. 2017
- Re-evaluation of guar gum (E 412) as a food additive.. EFSA JOURNAL. 4669-4731. 2017
- Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives. EFSA JOURNAL. 4864-4907. 2017
- Re-evaluation of lecithins (E 322) as a food additive.. EFSA JOURNAL. 4742-4816. 2017
- Re-evaluation of mono- and di-glycerides of fatty acids. (E 471) as food additives. EFSA JOURNAL. 5045-5088. 2017
- Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succi. EFSA JOURNAL. 4911-5007. 2017
- Re-evaluation of pectin (E440i) and amidated pectin (E440ii) as food additives. . EFSA JOURNAL. 4866-4928. 2017
- Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive.. EFSA JOURNAL. 5089-5121. 2017
- Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive.. EFSA JOURNAL. 4743-4797. 2017
- Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. EFSA JOURNAL. 4786-4943. 2017
- Re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives. . EFSA JOURNAL. 4788-4844. 2017
- Re-evaluation of soybean hemicellulose (E 426) as a food additive. EFSA JOURNAL. 4721-4748. 2017
- Re-evaluation of tara gum (E 417) as a food additive. . EFSA JOURNAL. 4863-4900. 2017
- Re-evaluation of tragacanth (E 413) as a food additive. . EFSA JOURNAL. 4789-4830. 2017
- Re-evaluation of xanthan gum (E 415) as a food additive.. EFSA JOURNAL. 4909-4956. 2017
- Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use.. EFSA JOURNAL. 5063-5079. 2017
- Safety of the proposed amendment of the specifications for microcrystalline cellulose (E 460(i)) as a food additive.. EFSA JOURNAL. 4699-4706. 2017
- Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol-polyethylene glycol-graft-co-polymer (E 1209). . EFSA JOURNAL. 4865-4888. 2017
- Statement of the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute.. EFSA JOURNAL. 4784-4798. 2017
- Calcium phosphoryl oligosaccharides (POs-Ca®) as a source of calcium added for nutritional purposes to food, food supplements and foods for special medical purposes. . EFSA JOURNAL. 4488-4514. 2016
- Improvement of the healthy properties of a Spanish artisan meat pie. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 624-629. 2016
- Re-evaluation of agar (E 406) as a food additive. EFSA JOURNAL. 4645-4696. 2016
- Re-evaluation of ammonium phosphatides (E 442) as a food additive.. EFSA JOURNAL. 4597-4629. 2016
- Re-evaluation of sucrose acetate isobutyrate (E 444) as a food additive.. EFSA JOURNAL. 4489-4528. 2016
- Re-evaluation of titanium dioxide (E 171) as a food additive. . EFSA JOURNAL. 4545-4628. 2016
- Re-evaluation of ß-cyclodextrin (E 459) as a food additive. EFSA JOURNAL. 4628-4672. 2016
- Safety of gaseous chlorine dioxide as a preservative slowly released in cold food storage areas. . EFSA JOURNAL. 4388-4406. 2016
- Safety of potassium polyaspartate (A-5D K/SD) for use as a stabilizer in wine.. EFSA JOURNAL. 4435-4460. 2016
- Safety of the extension of use of sodium propionate (E 281) as a food additive. EFSA JOURNAL. 4546-4559. 2016
- Safety of the proposed extension of use of beetroot red (E 162) in foods for special medical purposes in young children.. EFSA JOURNAL. 4487-4500. 2016
- Safety of the proposed extension of use of synthetic ß-carotene (E 160a(ii)) in foods for special medical purposes in young children.. EFSA JOURNAL. 4434-4457. 2016
- Safety of trimagnesium dicitrate anhydrous (TMDC) to be used as a food additive in food supplements in solid and chewable forms. EFSA JOURNAL. 4599-4620. 2016
- Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives. EFSA JOURNAL. 4433-4543. 2016
- Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives. . EFSA JOURNAL. 4438-4589. 2016
- Scientific opinion on the re-evaluation of gold (E-175) as a food additive. EFSA JOURNAL. 4362-4405. 2016
- Scientific opinion on the re-evaluation of silver (E 174) as a food additive. EFSA JOURNAL. 4364-4428. 2016
- Statement on the refined exposure assessment of tertiary-butyl-hydroquinone (E 319). . EFSA JOURNAL. 4363-4389. 2016
- The safety of annatto extracts (E 160b) as a food additive.. EFSA JOURNAL. 4544-4631. 2016
- EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to food), 2015. Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625. EFSA JOURNAL. 3981-4001. 2015
- Effect of Chlorophyll removal and particle size upon the nutritional and technological properties of powdered byproducts from artichoke (Cynara scolymus, L.) industrial canning.. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2383-2390. 2015
- Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 824-828. 2015
- Extension of use of extracts of rosemary (E 392) in fat-based spreads . EFSA JOURNAL. 4990-4112. 2015
- Influence of rutinand ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices. FOOD CHEMISTRY. 495-500. 2015
- Instrumental and sensory texture attributes of pomegranate arils and seeds as affected by cultivar. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 656-663. 2015
- Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavones. EFSA JOURNAL. 4246-4588. 2015
- Safety of a change in specifications for the food additive hydroxypropyl methyl cellulose (E 464).. EFSA JOURNAL. 4088-4109. 2015
- Scientific Opinion on re-evaluation of chlorophyllins (E 140(ii)) as food additives. EFSA JOURNAL. 4089-4140. 2015
- Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives.. EFSA JOURNAL. 4151-4211. 2015
- Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives. . EFSA JOURNAL. 4087-4211. 2015
- Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304 (ii)) as food additives. EFSA JOURNAL. 4289-4346. 2015
- Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive. EFSA JOURNAL. 4318-4373. 2015
- Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives. . EFSA JOURNAL. 4089-4140. 2015
- Scientific Opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive. EFSA JOURNAL. 4316-4345. 2015
- Scientific Opinion on the re-evaluation of dodecyl gallate (E 312) as a food additive. EFSA JOURNAL. 4086-4125. 2015
- Scientific Opinion on the re-evaluation of iron oxides and hydroxides (E172) as food additives. EFSA JOURNAL. 4317-4374. 2015
- Scientific Opinion on the re-evaluation of octyl gallate (E 311) as a food additive . EFSA JOURNAL. 4248-4287. 2015
- Scientific Opinion on the re-evaluation of oxidised polyethylene wax (E 914) as a food additive. EFSA JOURNAL. 4145-4168. 2015
- Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive. EFSA JOURNAL. 4320-4371. 2015
- Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives. . EFSA JOURNAL. 4152-4226. 2015
- Scientific Opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives.. EFSA JOURNAL. 4144-4153. 2015
- Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), ¿-tocopherol (E 307), ¿-tocopherol (E 308) and ¿-tocopherol (E 309) as food additives . EFSA JOURNAL. 4247-4365. 2015
- Scientific Opinion on the safety of the complexation product of sodium tartrate and iron(III) chloride as a food additive. EFSA JOURNAL. 3980-4010. 2015
- Scientific Opinion on the safety of the extension of use of thaumatin (E 957). . EFSA JOURNAL. 4290-4312. 2015
- Scientific opinion on the re-evaluation of dimethyl dicarbonate (DMDC, E 242) as a food additive. EFSA JOURNAL. 4319-4381. 2015
- Scientific opinion on the safety of the extension of use of steviol glycosides (E 960) as a food additive. EFSA JOURNAL. 4146-4166. 2015
- Scientific opinion on the safety of the proposed amendment of the specifications for steviol glycosides (E960) as a food additive.. EFSA JOURNAL. 4316-4345. 2015
- Strategies to improve the nutritional and health characteristics of meat pie of Murcia. NUTRICION HOSPITALARIA. 2734-2740. 2015
- Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing. FOOD CHEMISTRY. 134-140. 2014
- Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures. FOOD CHEMISTRY. 199-204. 2014
- TÉCNICAS AVANZADAS DE INSPECCIÓN Y MANIPULACIÓN APLICADAS A LA DETERMINACIÓN AUTOMÁTICA DE LA CALIDAD Y SEGURIDAD DE LA PRODUCCIÓN AGROALIMENTARIA. LEVANTE AGRICOLA. 156-160. 2014
- Characterization and nutritive value of a traditional food: The meat pie of Murcia. NUTRICION HOSPITALARIA. 1300-1305. 2013
- Effect of concentrated plum juice on physico-chemical and sensory properties of yoghurt made at bench-top scale. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. 1-2. 2013
- FULL RECOVERY OF ARUNDO DONAX PARTICLEBOARD FROM SWELLING TEST WITHOUT WATERPROOFING ADDITIVES. BIORESOURCES. 5233-5235. 2012
- Arundo Donax Chipboard Based On Urea-Formaldehyde Resin Using Under 4 Mm Particles Size Meets The Standard Criteria For Indoor Use. INDUSTRIAL CROPS AND PRODUCTS. 1538-1542. 2011
- Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources.. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2550-2557. 2011
- Pressure impact on common reed particleboards manufacturing procedure. SYSTEM ENGINEERING PROCEDIA. 499-507. 2011
- Effect of Artichoke (Cynara scolymus, L.) fibre on textural and sensory qualities of wheat bread. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 49-56. 2008
- Effects of rosemary extract (Rosmarinus officinalis) on the stability of bread with an oil, garlic and parsley dressing.. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 651-655. 2005
- Minimally processed Orange slices preserved in orange juice and in unfermented grape juice.. ACTA ALIMENTARIA. 117-122. 2002
- Changes on nutraceutical composition of lemon juices according to different industrial extracting systems.. FOOD CHEMISTRY. 2001
- Effects of leaf Ti(IV) ascorbate, methyljasmonate, and Athylene on the quality of Capsicum annuum L."Nutrición mineral en una Agricultura Mediterranea sostenible.. CLAVE. 107-114. 2001
- Rodajas de Naranja Mínimamente Procesadas Conservadas en Zumo de Naranja y Mosto.. ALIMENTARIA. 2001
book
- Safety evaluation of certain food additives. FAO. 2024
- COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS.Monographs No. 25.. FAO. 2021
- FAO JECFA Monographs 23. Compendium of Food Additive Specifications. FAO-CIHEAM. 2020
- COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS. FAO-CSIC. 2018
- Control Estadístico de la Calidad en la Industria Agroalimentaria.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2009
- Análisis histórico de la evolución de parámetros de calidad de tomate Cherry. 2001
- Conclusiones sobre la detección de causas de agrietado en tomate cherry. Estudio de las soluciones postcosecha. 2001
- Effect of Ti (IV) ascorbate, methyl jasmonate and ethylene on quality of capsicum annuum, L. 2000
chapter
- Artichoke (Cynara scolymus, L.). Nonvitamin and nonmineral nutritional supplements . 135-137. 2018
- Rutin. Nonvitamin and nonmineral nutritional supplements . 111-117. 2018
- Processing pomegranates for juice and impact on bioactive components. Processing and Imapct on Active Components in Food. 629-636. 2014
- Estudio de la incorporación de fibra de alcachofa a productos de panadería. Avances de la Ciencia y Tecnología de los Alimentos en los inicios del siglo XXI. 781-784. 2005
- Extracción y estabilidad de antocianinas de ciruela en un zumo modelo. Avances de la Ciencia y Tecnología de los Alimentos en los inicios del siglo XXI. 549-552. 2005
- Método de extracción y determinación de inulina en alcachofa mediante HPLC-RID. Avances de la Ciencia y Tecnología de los Alimentos en los inicios del siglo XXI. 167-169. 2005
- Capacidad Antioxidante del Extracto de Romero (Rosmarinus officinalis, L.) en un aderezo de Aceite de Girasol. II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 281-284. 2003
- Obtención y Aplicación de Extracto Colorante de Ciruela en Yogur. II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 241-244. 2003
- Flavonoids as nutraceuticals: structural related antioxidant properties and their role in ascorbic acid preservation.. Studies in natural product chemistry.. 2002
- Análisis histórico de la evolución de parámetros de calidad de tomate Cherry.. Informes del CIO. 2001
- Conclusiones sobre la detección de causas de agrieteado en tomate cherry. Estudio de soluciones postcosecha.. Informes del CIO. 2001
- Effect of different extracting system on functional compounds and antioxidant capacity of lemon juices.. Bioactive Compounds in Plant Foods. Cost Conference.. 2001
- Effect of the supply of Ti (IV) ascorbate, methyl jasmonate and ethylene on the quality of Capsicum annuum L.. Nutrición mineral en una agricultura mediterránea sostenible.. 107-114. 2001
- Flavonoids as neutraceticals: structural related antioxidant properties and their role in ascorbic acid preservation.. Book Series Studies in Natural Products Chemistry.. 2001
- Flavonoids as nutraceuticals: Structural related antioxidant properties and their role on ascorbic acid preservation.. Studies in Natural Products Chemistry.. 2001
congress communication
patent
- METODO PARA DETERMINAR LA SUSCEPTIBILIDAD DE UN PRODUCTO ALIMENTICIO DE ORIGEN VEGETAL A DESARROLLAR EL DEFECTO DE RAJADO
- PRODUCTOS GELIFICADOS PROBIOTICOS O SIMBIOTICOS Y PROCEDIMIENTO PARA SU OBTENCIÓN

presentations

invited conference
- Sistema de Calidad (Sistemas EFSA), Legislación Europea y Gestión del Riesgo, Conferencia 2019
- Potencial del desarrollo rural: Alimentos funcionales y nutraceúticos, una experiencia en los países del Mediterráneo., Conferencia 2019
- Composition and quality factors in juices and nectars, Conferencia 2014
- Estimation the total solid in natural juice and nectar, Conferencia 2014
- Standard methods for the estimation of natural juice, Conferencia 2014
- LAS FRUTAS Y HORTALIZAS COMO FUENTE DE COMPUESTOS BIOACTIVOS: POSIBILIDADES PARA EL SECTOR AGROALIMENTARIO EN EL CAMPO DE LOS ALIMENTOS FUNCIONALES, Conferencia 2013
- Potential of Natural Sources of Anthocyanins as Healthy and Sustainable Food Colourings: Stability of Colour in Juice Model Systems., Conferencia 2012
- GELATINAS PROBIOTICAS, Conferencia 2012
- I SEMANA DE LA CIENCIA Y LA TECNOLOGIA. UNIVERSIDAD MIGUEL HERNANDEZ DE ELCHE., Conferencia 2003

VIVO

FRUTOS FERNANDEZ, MARIA JOSE

Positions

Publications

supported publications or other works

selected publications

academic article

book

chapter

congress communication

patent

presentations

invited conference

Research

principal investigator on

investigator on

Teaching

teaching activities

Service

organizer of event

Contact

full name

Otro

Included in