Publications in VIVO

Co-author Network

Co-investigator Network

SENDRA NADAL, ESTHER Person (Active)

Positions

Catedrático de Universidad, Tecnología Agroalimentaria 2016 -
MIEMBRO, Industrialización de Productos de Origen Animal 2007 -
Profesor Titular Universidad, Tecnología Agroalimentaria 2009 - 2016
Profesor Titular Escuela Universitaria, Tecnología Agroalimentaria 2004 - 2009
Profesor Interino Titular E.U., Tecnología Agroalimentaria 2002 - 2004
Ayudante de Universidad, Tecnología Agroalimentaria 1999 - 2002
Ayudante de Escuela Universit., Tecnología Agroalimentaria 1999
Ayudante de Escuela Universit., TECNOLOGIA AGROALIMENTARIA 1998 - 1999

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selected publications

academic article
- Arbequina Olive Oil Composition Is Affected by the Application of Regulated Deficit Irrigation during Pit Hardening Stage. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 449-462. 2020
- Criteria for hydroSOS quality index. Application to extra virgin olive oil and processed table olives. WATER. 1-11. 2020
- Enhancing Nut Quality Parameters and Sensory Profile in Three Almond Cultivars by Different Irrigation Regimes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2316-2328. 2020
- Impact of gastrointestinal in vitro digestion and deficit irrigation on antioxidant activity and phenolic content bioaccessibility of Manzanilla table olives. JOURNAL OF FOOD QUALITY. 1-6. 2020
- Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice Mollar de Elche. FOODS. 1-17. 2020
- A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims.. JOURNAL OF FOOD SCIENCE. 886-894. 2019
- Almond fruit quality can be improved by means of de¿cit irrigation strategies. AGRICULTURAL WATER MANAGEMENT. 236-242. 2019
- Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives . JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 1804-1811. 2019
- Effect of regulated deficit irrigation on the quality of raw and table olives. AGRICULTURAL WATER MANAGEMENT. 415-421. 2019
- Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear (Opuntia ficus-indica (L.) Mill.) from six Spanish cultivars. JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 1-8. 2019
- Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies. MOLECULES. 1-16. 2019
- Polyphenol profile in Manzanilla table olives as affected by water deficit during specific phenological stages and Spanish-style processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 661-670. 2019
- Quality attributes and fatty acid, volatile and sensory profiles of ¿Arbequina¿ hydroSOStainable olive oil. MOLECULES. 1-16. 2019
- Sensory Profile and Acceptability of HydroSOStainable Almonds. FOODS. 1-14. 2019
- Volatile composition, sensory profile and consumers¿ acceptability of HydroSOStainable table olives. FOODS. 1-15. 2019
- Volatile composition, sensory profile, and consumers¿ acceptance of Fondillón. JOURNAL OF FOOD QUALITY. 1-10. 2019
- Antioxidant and anthocyanin content in fermented milks with sweet cherry is affected by the starter culture and the ripening stage of the cherry. FOODS. 1-13. 2018
- Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 506-514. 2018
- Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method. FOOD CHEMISTRY. 157-164. 2018
- Sustainability of the Legal Endowments of Water in Almond Trees and a New Generation of High Quality Hydrosustainable Almonds. FOOD SCIENCE AND TECHNOLOGY. 97-108. 2018
- Uso de subproductos locales (alcachofa, Cynara scolymus) en la dieta: efecto en el perfil lipídico de la leche. AGRICULTURA Y GANADERIA ECOLOGICA. 28-29. 2018
- Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 193-199. 2017
- Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth. FOODS. 1-11. 2017
- Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats. FOODS. 1-13. 2017
- Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat. . FOODS. 57-63. 2016
- Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain. FOODS. 1-10. 2016
- Essential Oils in Foods: From Ancient Times to the 21st Century. FOODS. 43-45. 2016
- Evaluation of the antibacterial and antioxidant activites of chitosan edible films incorporated with organic essential oils obtained from four Thymus species. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 3374-3379. 2016
- Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries. FOOD CHEMISTRY. 566-571. 2016
- Effect of Myrtle (Myrtus communis) extracts on storage stability of chicken frankfurters. INTERNATIONAL JOURNAL OF BIOTECHNOLOGY FOR WELLNESS INDUSTRIES. 1-11. 2015
- Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 6493-6501. 2015
- Effect of knife sanitation on the surface microbial load of beef carcasses during the removal of the hide. FLEISCHWIRSTSCHAFT ((Zhongguohua). 37-42. 2015
- Fatty acid and conjugated linoleic acid (CLA) content in fermented. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 315-319. 2015
- Fig (Ficus carica) Liquid Co-Products as New Potential Functional Ingredient: Physico-Chemical and In Vitro Antioxidant Properties. NATURAL PRODUCT COMMUNICATIONS. 1219-1223. 2015
- Antioxidant activity and protein-polyphenol interactions in a pomegranate (Punica granatum L.) yogurt. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 6417-6425. 2014
- Conjugated linoleic acid content in fermetned goat milk as affected by the starter culture and the presence of free linoleic acid. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. 1-9. 2014
- Effect of knife sanitation on the surface microbial load of beef carcasses during the removal of the hide. FLEISCHWIRTSCHAFT. 62-66. 2014
- Nutritional and Antioxidant Properties of Date Pastes and Blanching Water Obtained from by-Products of Medjoul and Confitera Cultivars. FOOD SCIENCE AND TECHNOLOGY. 34-40. 2014
- Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review.. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 1032-1049. 2014
- Chemical composition and in vitro antibacterial properties of essential oils of four Thymus species from organic growth. INDUSTRIAL CROPS AND PRODUCTS. 304-311. 2013
- Food Ingredients as Anti-Obesity Agents: A Review. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 929-942. 2013
- In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. FOOD CONTROL. 386-392. 2013
- In vitro antioxidant and antifungal properties of essential oils obtained from aromatic herbs endemic to the southeast of Spain. JOURNAL OF FOOD PROTECTION. 1218-1225. 2013
- In vitro antioxidant properties of pomegranate (Punica granatum) peel powder extract obtained as coproduct in the juice extraction process. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 772-776. 2013
- Analysis of the Electrical Conductivity in Milking Fractions as a Mean for Detecting and Characterizing Mastitis in Goats. SMALL RUMINANT RESEARCH. 157-163. 2012
- Chemical characterization and antibacterial activity of Thymus moroderi and Thymus piperella essential oils, two Thymus endemic species from southeast of Spain. FOOD CONTROL. 294-297. 2012
- Chemical characterization and antibacterial activity of two aromatic herbs (Santolina Chamaecyparisus and Sideretis angustifolia) widely used in the folk medicine. JOURNAL OF FOOD SAFETY. 1-9. 2012
- Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. JOURNAL OF FOOD ENGINEERING. 220-224. 2012
- Combined use of a probiotic culture and citrus fiber in a traditional sausage "Longaniza de Pascua". FOOD CONTROL. 343-350. 2012
- In vitro antioxidant and antibacterial activities of extracts from annatto (bixa orellana L.) leaves and seeds. JOURNAL OF FOOD SAFETY. 399-406. 2012
- Low fat set yogurth rich in pomegranate juice: A new antioxidant dairy product. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 177-180. 2012
- Reclaim of the By-Products from "Horchata" Elaboration Process. FOOD AND BIOPROCESS TECHNOLOGY. 954-963. 2012
- Role of oregano (Origanum vulgare) essential oil as a surface fungus inhibitor of fermented sausages: evaluation of its effect on microbial and physicochemical characteristics. JOURNAL OF FOOD PROTECTION. 104-111. 2012
- Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture. FOOD AND BIOPRODUCTS PROCESSING. 506-514. 2012
- Uso de aceites esenciales de especias como conservantes de productos cárnicos ecológicos. AGRICULTURA Y GANADERIA ECOLOGICA. 42-43. 2012
- Analysis of the influence of variation factors on electrical conductivity of milk in Muciano-Granadina goats. JOURNAL OF DAIRY SCIENCE. 3885-3894. 2011
- Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction. FOOD RESEARCH INTERNATIONAL. 1217-1223. 2011
- Conceptos generales de los alimentos étnicos. ALIMENTACION EQUIPOS Y TECNOLOGIA. 26-29. 2011
- Effect of the molecular weight and concentration of chitosan in pork model burgers. MEAT SCIENCE. 740-749. 2011
- Effects of tuna pâté thickness and background on CIEL*a*b* color parameters and reflectance spectra. FOOD CONTROL. 1226-1232. 2011
- Identification of Flavonoid Content and Chemical Composition of the Essential Oils of Moroccan Herbs: Myrtle (Myrtus communis L.), Rockrose (Cistus ladanifer L.) and Montpellier cistus (Cistus monspeliensis L.). JOURNAL OF ESSENTIAL OIL RESEARCH. 1-9. 2011
- In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. FOOD CONTROL. 1715-1722. 2011
- Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. MEAT SCIENCE. 35-44. 2011
- PHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY-PRODUCT . JOURNAL OF FOOD PROCESSING AND PRESERVATION. 264-271. 2011
- Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1388-1395. 2011
- Qualtity characteristics of dark muscle from yellowfin tuna Thunnus albacares to its potential application in the food industry. FOOD AND NUTRITION SCIENCES. 22-30. 2011
- Resistant starch as prebiotic: A review. STARCH-STARKE. 406-415. 2011
- Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product. FOOD RESEARCH INTERNATIONAL. 2401-2407. 2011
- Antioxidant Activity and Chemical Content of Methanol and Ethanol Extracts from Leaves of Rockrose (Cistus ladaniferus). PLANT FOODS FOR HUMAN NUTRITION. 170-178. 2010
- Antioxidant activity and total phenolic compounds of myrtle extracts. CYTA-JOURNAL OF FOOD. 95-101. 2010
- Aplicación de la tecnologia "sous vide" a los productos cárnicos.. ALIMENTACION EQUIPOS Y TECNOLOGIA. 24-27. 2010
- Aprovechamiento de subproductos de la horchata para la industria de alimentos. ALIMENTACION EQUIPOS Y TECNOLOGIA. 34-37. 2010
- Chemical Composition and Antioxidant and Anti-Listeria. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 9063-9070. 2010
- Effect of tiger nut fibre on quality characteristics of pork burger. MEAT SCIENCE. 70-75. 2010
- Electrical conductivity of goat milk and characterisictic s of fresh cheese. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 56-59. 2010
- Estabilidad del color en salchichas de pollo tipo Frankfurt adicionadas con extracto acuoso de hoja de Myrtus communis. OPTICA PURA Y APLICADA. 251-257. 2010
- Influence of sorbate addition on the reflectance ratios R650/R570, R560/R500 and R630/R580 in dry-cured meat products. OPTICA PURA Y APLICADA. 185-191. 2010
- Pros y contras de los alimentos funcionales. ALIMENTACION EQUIPOS Y TECNOLOGIA. 49-52. 2010
- Recuentos de bacterias probióticas en leches fermentadas comercializadas en España . ALIMENTACION EQUIPOS Y TECNOLOGIA. 14-17. 2010
- Role of fiber in cardiovascular diseases: A review. . COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 240-258. 2010
- Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 708-714. 2010
- Aspectos genearles de la tecnología "sous vide" aplicada a productos derivados de la pesca. ALIMENTACION EQUIPOS Y TECNOLOGIA. 20-23. 2009
- Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products. JOURNAL OF FOOD SCIENCE. 1-8. 2009
- Conceptos generales de los alimentos etnicos. ALIMENTACION EQUIPOS Y TECNOLOGIA. 58-60. 2009
- Dietary Polyphenols as Functional Ingredients: Relevance to Citrus Fruits. TREE AND FORESTRY SCIENCE AND BIOTECHNOLOGY. 120-126. 2009
- EFFECT OF ELECTRICAL CONDUCTIVITY OF GOAT¿S MILK ON FRESH CHEESE CHARACTERISTICS. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 2009
- Influencia del CO sobre cortes de carne de bovino: Efectos sobre el color y la oxidación en cortes envasados en atmósferas modificadas. ALIMENTACION EQUIPOS Y TECNOLOGIA. 28-32. 2009
- Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (Horchata) Byproducts and Its Physicochemical Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 7719-7725. 2009
- Storage stability of a high dietary fibre powder from orange by-products. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 748-756. 2009
- Total Phenolic Content and Antioxidant Activity of Myrtle(Myrtus communis) Extracts. NATURAL PRODUCT COMMUNICATIONS. 819-824. 2009
- Efecto de la adición de fibra de naranja y aceite esencial de orégano sobre las características físicas, químicas, fisicoquímicas y sensoriales de un embutido modelo de pasta fina. EUROCARNE. 79-90. 2008
- Effect of packaging conditions on shelf-life of ostrich steaks. MEAT SCIENCE. 143-152. 2008
- Estudio orientativo para la caracterización colorimétrica de distintos productos de pescado ahumados y seco-salados presentes en el mercado español. OPTICA PURA Y APLICADA. 273-279. 2008
- Incorporation of citrus fibers in fermented milk containing probiotic bacteria. FOOD MICROBIOLOGY. 13-21. 2008
- Obtention of lemon fiber from lemon juice by-products. AGRO FOOD INDUSTRY HI-TECH. 22-24. 2008
- Physico-chemical and microbiological profiles of ``salchichón" (Spanish dry-fermented sausage) enriched with orange fiber. MEAT SCIENCE. 410-417. 2008
- Aprovechamiento de coproductos de las industrias procesadoras de zumos cítricos. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 64-67. 2007
- Orange fibre as potential functional ingredient for dry-cured sausages. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 1-6. 2007
- Aspectos culturales y tecnológicos de los productos cárnicos tradicionales de las Islas Baleares. EUROCARNE. 1-7. 2006
- Gelling and color properties of ostrich (Struthio camelus) egg white. JOURNAL OF FOOD QUALITY. 171-183. 2006
- La industria cárnica española: evolución en el consumo de carne, productos cárnicos y nuevas líneas de producción. EUROCARNE. 41-48. 2006
- Orange fibre as potential functional ingredient for dry cured susages. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 1-6. 2006
- Quality characteristics of ostrich (Struthio camelus) burgers. MEAT SCIENCE. 295-303. 2006
- Rheology of orange fiber enriched yogurt. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 55-59. 2006
- Shelf life of ostrich (Struthio camelus) liver stored under different packaging conditions. JOURNAL OF FOOD PROTECTION. 1920-1927. 2006
- Utilización de fibra de origen cítrico en el desarrollo de productos cárnicos funcionales. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 63-69. 2006
- Conservación de queso fresco con fibra de subproductos cítricos. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 83-87. 2005
- Effect of orange fiber addition on yogurt color during fermentation and cold storage. COLOR RESEARCH AND APPLICATION. 457-463. 2005
- Aplicación de la microbiología rápida como alternativa al muestreo bacteriológico en matadero: evaluación sobre canales de porcino. EUROCARNE. 181-190. 2004
- Application of functional citrus by-products to meat products. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 176-185. 2004
- Comparación del muestreo con técnicas microbiológicas rápidas y tradicionales canales de vacuno. EUROCARNE. 63-70. 2004
- Efecto del lavado en el procesado de subproductos de la extracción de zumo de limón. Obtención de un ingrediente alimentario.. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 49-54. 2004
- Evolution of microbial populations of fiber enriched yogurt during commercial shelf-life. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 646-649. 2004
- Lemon albedo as a new source of dietary fiber: Application to bologna sausages. MEAT SCIENCE. 7-13. 2004
- Muestreo microbiológico de canales de ovino: comparativa entre técnicas rápidas y tradicionales. EUROCARNE. 133-142. 2004
- Preparation of high dietary fiber powder from lemon juice by-products. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES. 113-117. 2004
- Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2077-2084. 2004
- Quality characteristics of ostrich liver paté. JOURNAL OF FOOD SCIENCE. 85-91. 2004
- Servilleta cheese: proteolysis, color and texture. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 34-37. 2004
- CARACTERÍSTICAS DE FIBRA DE SUBPRODUCTOS DE LA INDUSTRIA DE ZUMO DE NARANJA. ALIMENTARIA. 71-74. 2003
- EFFECT OF STORAGE CONDITIONS ON QUALITY CHARACTERISTICS OF BOLOGNA SAUSAGES MADE WITH CITRUS FIBER. JOURNAL OF FOOD SCIENCE. 710-715. 2003
- High pressure treatment decelerates the lipolysis in a caprine cheese. FOOD RESEARCH INTERNATIONAL. 1061-1068. 2003
- PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF BOLOGNA SAUSAGES MADE WITH OSTRICH MEAT. JOURNAL OF FOOD SCIENCE. 1511-1515. 2003
- UTILIZATION OF LEMON ALBEDO IN DRY CURED SAUSAGES. JOURNAL OF FOOD SCIENCE. 1826-1830. 2003
- Evaluación de las coordenadas colorimétricas de un embutido cocido durante su tratamiento térmico.. ACTA ALIMENTARIA. 87-92. 2002
- Long term frozen storage of manchego curds.. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 322-324. 2002
- Physico-chemical and sensory properties of bologna sausage made with ostrich meat.. JOURNAL OF FOOD SCIENCE. 660-664. 2002
- Proteolysis in caprine milk cheese treated by high pressure to accelerate ripening I. INTERNATIONAL DAIRY JOURNAL. 35-44. 2002
- Temperature fluctuations during frozen storage of semi-hard ovine cheese.. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 322-324. 2002
- Adición de vitamina E a dietas de animales de abasto: Efecto sobre carne y productos cárnicos.. ALIMENTARIA. 31-36. 2001
- Cheese treated by high pressure in an early stage of ripening. Changes in textural attributes.. JOURNAL OF DAIRY SCIENCE. 308-309. 2001
- Efecto del Picado sobre las coordenadas de color en carne y productos cárnicos.. ALIMENTARIA. 45-50. 2001
- Effect of high pressure processing on physico-chemical characteristics of fresh goats milk cheese (mato).. INTERNATIONAL DAIRY JOURNAL. 165-173. 2001
- Hard cheese structure after a high hydrostatic pressure treatment at 50MPa for 72 h applied to cheese after brining.. LAIT. 625-635. 2001
- Influence of beef cuts and cooking time on color properties of a beef sausage model system.. JOURNAL OF ANIMAL SCIENCE. 381-382. 2001
- Oscilatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation.. JOURNAL OF FOOD SCIENCE. 482-484. 2001
- Texture of artisan spanish fresh goat`s milk cheese.. JOURNAL OF DAIRY SCIENCE. 304-305. 2001
book
- Sensory and Aroma Marketing. WAGENINGEN ACADEMIC PUBLISHERS. 2017
- EL DATIL EN LA ELABORACIÓN DE ALIMENTOS SALUDABLES. EDITORIAL ELECTRONICA DE LA UMH. 2016
- Manual de laboratorio en industrias de aceites y grasas.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2001
chapter
- Flavors and Aromas Lucía Sánchez-Rodríguez, Nusaibah Syd Ali, Marina Cano-Lamadrid, Luis Noguera-Artiaga, Leontina Lipan, Ángel A. Carbonell-Barrachina and Esther Sendra. Postharvest Physiology and Biochemistry of Fruits and Vegetables . 385-404. 2019
- ALIMENTACIÓN SOSTENIBLE EN CAPRINO, USO DE SUBPRODUCTOS LOCALES (ALCACHOFA, CYNARA SCOLYMUS)EN LA DIETA: EFECTO EN EL PERFIL LIPIDICO DE LA LECHE. INNOVACIÓN AGROECOLÓGICA Y CAMBIO CLIMÁTICO. 158-167. 2018
- EFECTO DE LA INCLUSION A CORTO PLAZO DE DOS SUBPRODUCTOS AGROINDUSTRIALES (BROCOLI Y PLANTA DE ALCACHOFA) ENSILADOS EN LA DIETA DE CABRAS MURCIANO-GRANADINAS EN LA PRODUCCION Y COMPOSICIÓN DE LA LECHE. INNOVACIÓN AGROECOLÓGICA Y CAMBIO CLIMÁTICO. 175-181. 2018
- EVALUACIÓN NUTRITIVA Y FERMENTATIVA DEL ENSILADO DE PLANTA DE ALCACHOFA, SUBPRODUCTO DE ALCACHOFA Y DE BRÓCOLI. XLII Congreso Nacional-XVIII Congreso Internacional de la Sociedad Española de Ovinotecnia y Caprinotecnia. 139-145. 2017
- Modernisation of traditional food processes and products. Consumer trends and new product opportunities in the food sector. 113-133. 2017
- Valorización de subproductos de la industria algroalimentaria restos de cultivos de la Vega Baja para su aprovechamineto en alimentación animal. EL SECTOR AGROALIMENTARIO: SOSTENIBILIDAD, COOPERACIÓN Y EXPANSIÓN.. 139-152. 2017
- Análisis de diferentes factores que afectan la calidad de la carne: factores intrínsecos y ante mortem. Bienestar Animal. 495-508. 2016
- El dátil en los productos lácteos. El dátil en la elaboración de alimentos saludables. 57-74. 2016
- TECHNOLOGICAL STRATEGIES TO INTRODUCE CHIA (Salvia hispanica L) INTO ANIMAL BASED FOOD . BOOK OF PROCEEDINGS 1st INTERNATIONAL CONFERENCE OF CHIA-LINK NETWORK. 45-48. 2016
- Effect of Food Composition on Probiotic Bacteria Viability . Probiotics, prebiotics and synbiotics:bioactive foods in health promotion. 257-270. 2015
- Leches Fermentadas. Microbiologia de los alimentos. 287-302. 2014
- Compuestos bioactivos obtenidos a partir de co-productos agroalimentarios de origen mediterráneo. Ingredientes Bioactivos y Alimentos Funcionales en IberoAmérica. 32-37. 2013
- Análisis de diferentes factores que afectan la calidad de la carne: Factores intrínsecos y ante-mortem. Bienestar animal (2ª Ed.) . 515-538. 2012
- Composition and Antimicrobial Properties of Essential Oils from the Mediterranean. Essential Oils as Natural Food Additives- Composition, Applications, Antioxidant and Antimicrobial Properties. 267-285. 2012
- Fig-fruit by-products (Ficus carica) as a source of dietary fiber. Dietary fiber and Health. 421-430. 2012
- Technological properties of pomegranate (Punica granatum L.) peel extract obtained as coproduct of juice processing. Dietary fiber and Health. 443-451. 2012
- The role of fermentation reactions in changing the color of foods. Fermentation Effects on Food Properties. 121-150. 2012
- Tiger nut fiber and its technological applications in meat products. Dietary fiber and Health. 433-442. 2012
- Anti-Listeria activity of essential oils obtained from Egyptian aromatic plants in skimmed milk and full cream. Selected problems of nutraceutical and functional food. 117-125. 2011
- Color measurements on edible animal by-products and muscle-based foods. Handbook of Analysis of Edible Animal By-products. 87-102. 2011
- Efecto de las condiciones ante-mortem y post-mortem sobre los factores que determinan la calidad de la carne. Bienestar Animal y Calidad de la Carne. 329-349. 2011
- Addition of lemon and orange fibers as functional ingredients to a sweetened chesse . Total Food. Sustainability of the Agri-Food Chain.. 74-79. 2010
- Application of orange fiber as a functional ingredient in botifarró: Spanish blood sausage. Total Food. Sustainability of the Agri-Food Chain.. 80-85. 2010
- Aprovechamiento de co-productos procedentes de las industrias agroalimentarias. Obtención de fibra dietética. Avances en la Investigacion de la alimentacion funcional. 114-123. 2010
- Biochemical changes during onset and resolution of rigor mortis under ambient temperature. . Handbook of Poultry Science and Technology. Primary Processing. volume 1. 219-242. 2010
- Compuestos bioactivos de los co-productos cítricos y su aplicación en la industria cárnica. Reducción del nitrito residual. Avances en la Investigacion de la alimentacion funcional. 105-113. 2010
- Effect of packaging conditions on shelf-life of bologna sausages made with orange juice wastewater and oregano essential oil . Total Food. Sustainability of the Agri-Food Chain.. 32-37. 2010
- Food Formulation to Increase Probiotic Bacteria Action or Populatio. Bioactive Foods in Promoting Health. 335-351. 2010
- Methanolic extract of Cistus ladaniferus as a source of phenolic antioxidants for use in foods. Total Food. Sustainability of the Agri-Food Chain.. 70-73. 2010
- Poultry flavor: general aspects and applications. Handbook of Poultry Science and Technology. Secondary Processing. Volume 2. 339-358. 2010
- Quality of frozen poultry. Handbook of Poultry Science and Technology. Primary Processing. volume 1. 293-306. 2010
- Refrigerated poultry handling. . Handbook of Poultry Science and Technology. Secondary Processing. Volume 2. 389-400. 2010
- Slaughtering Equipment and Operations. Handbook of Poultry Science and Technology. Primary Processing. volume 1. 79-100. 2010
- Enriquecimiento de productos lácteos con fibra: Influencia sobre la microbiota iniciadora. Funcionalidad de Componentes Lácteos. 141-158. 2009
- Surimi y otros productos de imitación. Tecnología de Productos de Origen Acuático. 331-360. 2009
- efecto de las condiciones ante mortem sobre los factores que determinan la calidad de la carne. Bienestar Animal y Calidad de la Carne. 400-420. 2009
- Application of prebiotics an dprobiotics in meat products. TECHNOLOGICAL STRATEGIES FOR FUNCTIONAL MEAT PRODUCTS DEVELOPMENT. 117-137. 2008
- Ailsamiento de bacterias lácticas de pesacdo y su ensayo para la elaboración de enislaje biológico para alimenatción animal. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos "Seguridad y Calidad de los Alimentos" . 285-286. 2007
- Application of probiotics and prebiotics in meat products. TECHNOLOGICAL STRATEGIES FOR FUNCTIONAL MEAT PRODUCTS DEVELOPMENT. 101-122. 2007
- Cambios físicoquímicos y bioquímicos durante la maduración de un embutido crudo-curado "salchichón tradicional". IV Congreso Nacional de Ciencias y Tecnología de los Alimentos "Seguridad y Calidad de los Alimentos" . 475-476. 2007
- Caracterización colorimétrica de distintos productos de pescado ahumados y seco-salados presentes en el mercado español. VIII Congreso Nacional del Color. 91-92. 2007
- Citrus fiber extracts as a new agent to reduce nitrite concentration in dry-cured sausages. Meat safety: from abattoir to consumer. 215-218. 2007
- Determinación de los espectros de reflexión de los estados de los hemopigmentos presentes en distintos productos de pollo. VIII Congreso Nacional del Color. 187-188. 2007
- Efecto de la concentración de aditivos e ingredientes sobre el color en pastas de merluza (Merluccius australis). VIII Congreso Nacional del Color. 173-174. 2007
- Efecto de la concentración de fibra de cítrico sobre las características químicas y físico-químicas de un paté de sobrasada. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos "Seguridad y Calidad de los Alimentos" . 394-395. 2007
- Effects of packaging conditions on shelf-life of ostrich steaks. Meat safety: from abattoir to consumer. 145-149. 2007
- El yogur. Industrialización de Productos de Origen Animal Vol 1. 455-474. 2007
- Elaboración de queso. Industrialización de Productos de Origen Animal Vol 1. 381-394. 2007
- Elaboración de salchichón con extracto de naranja: efecto sobre la etapa de fermentación. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos "Seguridad y Calidad de los Alimentos" . 365-366. 2007
- Evolución de la reología del yogur con fibra de subproductos de naranja durante el almacenamiento. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos "Seguridad y Calidad de los Alimentos" . 373-374. 2007
- Orange fiber extracts: concentration effect and processing time upon reflectance spectrum of dry-cured sausages. Meat safety: from abattoir to consumer. 251-254. 2007
- Postres lácteos. Industrialización de Productos de Origen Animal Vol 1. 405-412. 2007
- The effect of orange fiber extracts on the ripening process and quality of Sobrasada. Meat safety: from abattoir to consumer. 247-250. 2007
- Vida útil de salchichones con fibra de naranja envasados a vacío y en atmósfera modificaa. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos "Seguridad y Calidad de los Alimentos" . 267-268. 2007
- Collagen content and instrumental measurements of texture of different ostrich muscles. Proceedings of the 3rd International Ratite Science Symposium of the World's Poultry Science Association. 129-132. 2005
- Comparación de métodos de control microbiológico de canales en matadero mediante técnicas microbiológicas rápidas y tradicionales. Avances de la Ciencia y Tecnología de los Alimentos en los inicios del siglo XXI. 721-724. 2005
- Effect of citrus fiber addition on fresh cheese quality. INTRADFOOD2005. INNOVATIONS IN TRADITIONAL FOODS. DELAGATE MANUAL. 1011-1014. 2005
- Functional properties of ostrich (Struthio camelus) egg yolk. Proceedings of the 3rd International Ratite Science Symposium of the World's Poultry Science Association. 133-138. 2005
- Physicochemical and sensory properties of a dry-cured sausage made with ostrich meat. Proceedings of the 3rd International Ratite Science Symposium of the World's Poultry Science Association. 139-144. 2005
- Efecto de la adición de fibra de naranja sobre las coordenadas de color de un sistema modelo de embutido crudo-curado con pimentón. VII CONGRESO NACIONAL DE COLOR. 117-118. 2004
- Evolución del color durante la gelificación térmica del albumen de huevo de avestruz (Struthio camelus). VII CONGRESO NACIONAL DE COLOR. 123-124. 2004
- Predicción de la conductividad eléctrica en leche de cabra mediante la técnica NIRS. PRODUCCIÓN OVINA Y CAPRINA. 306-308. 2004
- Vida útil de hamburguesas elaboradas con carne de avestruz (Struthio camelus) . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 861-864. 2003
- CONTENIDO DE CLORUROS EN LECHE DE CABRA EN CONDICIONES FISIOLOGICAS.ESTUDIO DE LOS ELECTRODOS SELECTIVOS COMO METODO DE DETERMINACION. PRODUCCIÓN OVINA Y CAPRINA. 89-92. 2003
- Cambios en el ritmo de proteolisis de un queso, causados por un tratamiento de alta presión hidrostática: efectos directos e indirectos. II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 381-384. 2003
- Caracterización colorímetrica y de textura de diferentes cortes comerciales en carne de avestruz. . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 199-202. 2003
- Contenido de cloruros en leche de cabra en condiciones fisiológicas. Estudio de los electrodos selectivos como método de determinación.. PRODUCCIÓN OVINA Y CAPRINA. 89-92. 2003
- Crucíferas, alimentos funionales de la dieta mediterránea. Alimentos funcionales y dieta mediterránea. 51-61. 2003
- Efecto de la cocción y concentración de cloruro sódico sobre el color de un sistema modelo de pasta de hígado. . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 645-649. 2003
- Efecto del enriquecimiento con fibra de naranja sobre la fermentación del yogur. II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 485-488. 2003
- Efecto del enriquecimiento con fibra de naranja sobre la fermentación del yogur. II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 641-644. 2003
- Evolución de los parámetros de color de un producto gelificado a partir de carne de ave mecánicamente recuperado. . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 873-876. 2003
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- Productos cárnicos: Características de calidad de una emulsión cárnica de avestruz. Ingeniería de Alimentos. Nuevas Fronteras en el siglo XXI. 338-342. 2003
- TEXTURA Y SINÉRESIS DE QUESO FRESCO CON FIBRA DE LIMÓN. II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 409-412. 2003
- Textural changes during goat's cheese ripening. Ingeniería de Alimentos. Nuevas Fronteras en el siglo XXI. 353-357. 2003
- Textural characteristics of sliced cheese . Ingeniería de Alimentos. Nuevas Fronteras en el siglo XXI. 215-220. 2003
- Viscosidad de yogures con fibra de naranja. . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 489-492. 2003
- Influence of albedo in color in dry-cured sausage model system.. Meat, Nutrition, Development.. 832-833. 2002
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- Postres lácteos.. Industrialización de Productos de Origen Animal.. 231-238. 2001
- Aplicaciones de altas presiones en carnes y productos cárnicos.. Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. 275-291. 2000
- Aplicación de Alta Presión Hidrostática a Productos Cárnicos.. La Industria cárnica: Aspectos económicos, científicos y tecnológicos.. 213-216. 2000
- Aplicación del frio en indrustias cárnicas.. Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. 293-299. 2000
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- PROCEDIMIENTO PARA LA OBTENCION DE ALMIDON A PARTIR DE CHUFA (CYPERUS ESCULENTUS) Y DE SUBPRODUCTOS DE LA CHUFA PARA USO ALIMENTARIO Y PARA LA FABRICACION DE PLASTICOS

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