Anualidad
Research Activity Report
Quality of new healthy smoothies based on pomegranate and minor Mediterranean fruits
Teatcups with automatic valves in machine milking of goats
Physicochemical characterization of special persimmon fruit beers using Bohemian Pilsner malt as a base
Influence of osmotic dehydration pre-treatment and combined drying method on quality of pomegranate arils
Selección por varianza residual del tamaño de camada: consecuencias en los componentes del tamaño de camada
El futuro en igualdad: la mujer y la titularidad compartida de las explotaciones agrarias
Comparison of Soxhlet and ultrasound methods for oil extraction from Spanish flaxseeds
Relationship between body condition and energy mobilizations in rabbit does
Re-evaluation of tragacanth (E 413) as a food additive.
Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley
Fruit Chemistry, Nutritional Benefits and Social Aspects of Cherries
CARACTERIZACIÓN DE FIBRAS DIETÉTICAS PROCEDENTES DE COPRODUCTOS AGROINDUSTRIALES PARA SU APLICACIÓN, COMO PRODUCTO ALIMENTARIO INTERMEDIO, EN ALIMENTOS ENRIQUECIDOS EN FIBRA: PROPIEDADES TECNOFUNCIONA
Relationship of goat milk flow emission variables with milking routine, milking parameters, milking machine characteristics and goat physiology
Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co¿Products (Phoenix dactylifera L.)
Enhancement of Antioxidant Systems and Storability of Two Plum Cultivars by Preharvest Treatments with Salicylates
A comparative study between labeling and reality: the case of phytochemical composition of commercial pomegranate-based products
Re-evaluation of xanthan gum (E 415) as a food additive.
Formación del panel de análisis sensorial de la DOP Alicante y análisis de Fondillón, uno de los vinos históricos en el mundo
Pineapple wines obtained from saccharification of its waste with three strains of Saccharomyces cerevisiae
P-083-Programa ósmosis: actividades de proyección educativa de docentes de la UMH en niveles preuniversitarios.
Grupo de investigación Calidad y Seguridad Alimentaria
Diagnóstico de situación de niños y niñas de la calle en la República del Congo: Una aportación para la esperanza
Effect of persimmon extract in 3T3 L1 cells
Characterization of Jatropha curcas accessions based in plant growth traits and oil quality
The combination of alginate coating and essential oils delayed postharvest ripening and increased the antioxidant potential of two sweet cherries.
Effects of mastitis on milk yield and composition of ewes
EFECTO DE LA TRASLOCACIÓN BACTERIANA Y LA INFLAMACIÓN SISTÉMICA SOBRE EL DESARROLLO DE EVENTOS CARDIOVASCULARES EN UNA COHORTE DE PACIENTES CON INFECCIÓN POR VIH
Alimentación sostenible en caprino, uso de subproductos locales (alcachofa, Cynara scolymus) en la dieta: efecto en el perfil lipídico de la leche
Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive.
Advances in food fortification with vitamins and co-vitamins
Antimicrobial activity of pomegranate peel extracts as affected by cultivar
Bioactive and Volatile Compounds in Sweet Cherry Cultivars
Optimization of new smoothies based on pomegranate juice and blended minor Mediterranean fruits
Postharvest application of chlorogenic acid as new tool to improve storability and to enhance bioactive compounds of pomegranat
Exposure to high ambient temperatures alters embryology in rabbits
Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
La producción animal como fuente de riqueza en la Vega Baja
Tratamientos innovadores aplicados en pre-cosecha para incrementar la calidad en ciruelas y cerezas
Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion
Modernisation of traditional food processes and products
Application of sensory analysis in the food industry: A case study, trained panel on quality control of ice cream
Development of new products based on pomegranate and other minor crops. Example of international cooperation
Re-evaluation of guar gum (E 412) as a food additive.
Preharvest Application of Methyl Jasmonate as an Elicitor Improves the Yield and Phenolic Content of Artichoke
Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400¿E 404) as food additives.
Preharvest treatments with salicylates enhance antioxidant systems in plums
EFECTO DE LA GESTIÓN DE LAS RESERVAS CORPORALES SOBRE EL BIENESTAR DE LA CONEJA
CORRELATED RESPONSE TO SELECTION FOR LITTER SIZE RESIDUAL VARIANCE IN RABBITS
Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive.
MELATONIN: A NEW TOOL FOR PRESERVING TABLE GRAPE QUALITY AND ENHANCING BIOACTIVE COMPOUNDS DURING STORAGE
Efecto del control de la lactación sobre los parámetros productivos y el bienestar de las conejas
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
La aplicación de la perspectiva de género en la producción animal
Acetylsalicilic acid and salicylic acid treatments increased the quality and production of plum and cherry fruit.
Desarrollo e Innovación en Alimentos del Bienestar
IV SIMPOSIO INTERNACIONAL INNOVACION APLICADA ESIC IMAT (Congress Organization)
Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation
P-111Aptitud Técnologica de leche procedente de cabras alimetnadas con subprodcutos de alcachofas
Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth
Bioaccessibility and antioxidant potential of flour obtained from persimmon fruit (Diospyros kaki) coproducts during in vitro gastrointestinal digestion
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
ACERCÁNDONOS A LA UNIVERSIDAD: LO QUE ESTUDIAMOS EN EL INSTITUTO EN CIENCIAS LO APLICAMOS EN LA UNIVERSIDAD CON PROYECTOS DE INVESTIGACIÓN
Antioxidant capacity, mineral content and essential oil composition from select Algerian medicinal plants
Correlated response in litter size components in rabbits selected for litter size variability
Influence of Fermentation with Different Lactic Acid Bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices
Short communication: Effects of pulsation type (alternate andsimultaneous) on mechanical milking of dairy goats (II)¿Effect of milkpipeline height on the milking efficiency and status of teat-end inMurciano-Granadina goats
PREVALENCIA DE FACTORES DE RIESGO CARDIOVASCULAR EN PACIENTES CON INFECCIÓN VIH Y ENFERMEDAD CARDIOVASCULAR GRAVE. INFLUENCIA DE DETERMINADOS FARMACOS ANTIRRETROVIRALES
Acciones para el desarrollo, el empoderamiento y la igualdad de las mujeres en el medio rural
EVALUACIÓN NUTRITIVA Y FERMENTATIVADEL ENSILADO DE PLANTA DE ALCACHOFA,SUBPRODUCTO DE ALCACHOFA Y DE BRÓCOLI
Amasnacks, línea de sancks a base de nuevos alimentos
Effects of the pre-harvest application of methyl salicylate, oxalic acid and methyl jasmonate on sweet cherry 'Sweet Heart' in production and on quality.
Líneas de investigación en el granado (Punica granatum L.) en España
Jornada de desarrollo e innovación de nuevos productos alimentarios "New Food"
¿Quinoa (Chenopodium quinoa), un nuevo ingrediente para los productos cárnicos crudo-curados?
VI INTERNATIONAL POSTHARVEST UNLIMITED (Congress Organization)
Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: special reference to physicochemical characterization and consumer acceptability during storage
I INTERNATIONAL CONFERENCE IN FOOD SCIENCE (Congress Organization)
Short term effects of salt shock on ethylene and polyamines depends on plant salt sensitivity
Assessment of the effect of in vitro gastrointestinal digestion on the bioaccessibility and recovery index of polyphenolic compounds presents in Chia (Salvia hispanica) and quinoa (Chenopodium quinoa Willd.) seeds
Quality of Alicante and Jijona turrón as affected by market type and commercial category
Cómo innovar en entornos no formales en ciencia y tecnología de alimentos y no morir en el intento.
IV INTERNATIONAL SYMPOSIUM ON POMEGRANATE AND MINOR MEDITERRANEAN FRUITS (Congress Organization)
Postharvest treatment with calcium delayed ripening and enhanced bioactive compounds and antioxidant activity of 'Cristalina' sweet cherry
Optimization of extraction of antioxidant pigments from Dosidicus gigas using response surface methodology
Safety of the proposed amendment of the specifications for microcrystalline cellulose (E 460(i)) as a food additive.
Re-evaluation of mono- and di-glycerides of fatty acids. (E 471) as food additives
Evaluación de fitoquímicos y actividad antioxidante de subproductos de datil producidos en el estado de Sonora
IX CONGRESO CYTA /CESIA (Congress Organization)
Royal jelly: health benefits and uses in medicine
Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils
PHYSIOLOGICAL CHANGES IN LEMON FRUIT INDUCED BY PREHARVEST TREATMENTS WITH METHYL JASMONATE
El trabajo de las mujeres rurales como garantía para el desarrollo
Re- evaluation of glycerol (E 422) as a food additive.
Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations.
In-vitro effect of thymol, cavacrol and linalool oils encapsulated against Geotrichum citri-aurantii
II SYMPOSIUM INTERNACIONAL DEL SECTOR AGROALIMENTARIO DE LA VEGA BAJA (Congress Organization)
FOOD SCIENCE FOR HIGH SCHOOL STUDENTS: A UNIVERSITY-HIGH SCHOOL COLLABORATIVE PROJECT
Re-evaluation of pectin (E440i) and amidated pectin (E440ii) as food additives.
Optimization of the extraction of antioxidant pigments from Dosidicus gigas using response surface methodology and application in a fish paté
Water stress at the end of the pomegranate fruit ripening stage produces earlier harvest and improves fruit quality
Pre- and Postharvest Tools to Maintain Sweet Cherry Quality for Fresh Market: Eating Quality and Health-Promoting Properties
Proyecto Ósmosis realizado por IES Sant Angel de Redován, Área de Tecnología de Alimentos UMH y MUDIC-VBS-CV
XXVI JORNADAS TECNICAS SEAE "INNOVACION AGRECOLOGICA Y CAMBIO CLIMATICO", X SEMINARIO AGROECOLOGIA, CAMBIO CLIMATICO Y AGROTURISMO (Congress Organization)
Pre-cooling application before cold storage delayed ripening and maintained high antioxidant activity of `Sonata¿ sweet cherry.
: Re-evaluation of locust bean gum (E 410) as a food additive.
EFECTO DE LA SELECCIÓN POR VARIANZA RESIDUAL DEL TAMAÑO DE CAMADA SOBRE LA SENSIBILIDAD A ENFERMAR Y AL ESTRÉS
Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re-evaluation
EFFECTS OF IRRIGATION DOSE, PLANT DENSITY,
Statement of the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute.
Preharvest salicylic acid and acetylsalicylic acid treatments preserve quality and enhance antioxidant systems during postharvest storage of sweet cherry cultivars
Screening of probiotic bacteria for the fermetnation of goat's milk
ESTUDIO DE LA CONDUCTIVIDAD ELÉCTRICA DE LA LECHE DE OVEJA MANCHEGA COMO MÉTODO DE DETECCIÓN DE MAMITIS
Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol-polyethylene glycol-graft-co-polymer (E 1209).
Assessment of bioaccessibility and antioxidant potential of flour obtained from cactus pear fruits (Opuntia indica) co-products during in vitro gastrointestinal digestion
XXVI JORNADAS TECNICAS SEAE "INNOVACION AGROECOLOGICA Y CAMBIO CLIMATICO", X SEMINARIO AGROECOLOGIA, ECOAGROTURISMO Y CAMBIO CLIMATICO (Congress Organization)
Re-evaluation of acacia gum (E 414) as a food additive.
Relación entre los parametros de color del espacio CIELAB, y el contenido de clorofilas y cartenoides en frutos de limón finoi 49 durante la maduración
Extracción de compuestos biológicamente activos a partir de residuos de la industria de la vinificación
Sustainable feeding of dairy goats: effect of broccoli and artichoke by-products on the volatile profile of goat's milk
Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats
A STEM EXPERIENCE FOR HIGH SCHOOL STUDENTS JOINING THE UNIVERSITY THROUGH A PROJECT ON AGRICULTURE
APLICACIÓN DE ÁCIDOS OXÁLICO Y SALICÍLICO, Y ACEITES ESENCIALES PARA AUMENTAR LA VIDA ÚTIL DE ALCACHOFA EN FRESCO Y MÍNIMAMENTE PROCESADA
Effect of preharvest treatment with salicylic acid on postharvest quality of `Magenta¿ table grapes.
PERCEPCIÓN DE LOS GANADEROS SOBRE LA SOSTENIBILIDAD DE LOS SISTEMAS AGROGANADEROS TRADICIONALES EN ESPAÑA EN UN CONTEXTO DE CAMBIO GLOBAL
Re-evaluation of lecithins (E 322) as a food additive.
The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers
VEGETABLE MATRICES AS POTENTIAL CARRIERS FOR PROBIOTIC BACTERIA VIABILITY
12TH INTERNATIONAL SCIENTIFIC CONFERENCE - BIOTECHNOLOGY AND QUALITY OF RAW MATERIALS AND FOODSTUFFS (Congress Organization)
DEMONSTRATION OF THE NUTRITIONAL, FUNCTIONAL, SENSORIAL QUALITY AND ADAPTATION TO THE EUROPEAN MARKET OF THE HYDROSUSTAINABLE ALMONDS
Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche
Effect of hazelnut peels on the lipid oxidation of raw and cooked chiken burgers
Re-evaluation of soybean hemicellulose (E 426) as a food additive
Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use.
Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves
Development of new products based on pomegranate and other minor crops: example of international cooperation
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets
The addition of rosehip oil to Aloe gels improves their properties as postharvest coatings for maintaining quality in plum.
Perfil sensorial de frutos secos de pistacho de diferentes variedades cultivadas en España
Re-evaluation of tara gum (E 417) as a food additive.
ESTUDIO DE LA CALIDAD DE PISTACHOS HIDROSOSTENIBLES
Bioactive compounds in tomato fruit and its antioxidant activity as affected by incorporation of Aloe, eugenol, and thymol in fruit package during storage
Effect of inulin on the viability of L.plantarum during storage and in vitro digestion and on composition parameters of vegetable fermented juices
Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions
Melatonin: A new tool to increase yield and quality at barvest and to extend postharvest shelf-life ofpomegranate.
Effect of Aloe vera gel treatment on bioactive compounds and antioxidant activity during storage of sweet cherry.
Efecto de la inclusión a corto plazo de dos subproductos agroindustriales (brócoli y planta de alcachofa) ensilados en la dieta de cabras murciano-granadinas en la producción y composición de la leche
Irrigation dose and plant density affect the yield, essential oil content and sensory quality of parsley (Petroselinum sativum)
Valorización de subproductos de la industria algroalimentaria restos de cultivos de la Vega Baja para su aprovechamineto en alimentación animal
Re-evaluation of fatty acids (E 570) as a food additive.
Preharvest treatments with oxalic acid on quality of the early-season table grape cultivar 'Magenta'.
Modulatory Effects of Exogenously Applied Polyamines on Postharvest Physiology, Antioxidant System and Shelf Life of Fruits: A Review
Application of methyl jasmonate as pre-harvest treatment enhances yield, productivity and quality at harvest in pomegranate
Pre-harvest treatment with oxalic acid increases yield, productivity and quality of pomegranate
Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
Correlated response in early embryonic development in rabbits selected for litter size variability
Productos hidroSOStenibles (hidroSOS) en el mercado español
Selection for environmental variance of litter size in rabbits
Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method
DEVELOPMENT OF NEW PRODUCTS BASED ON POMEGRANATE ANO OTHER MINOR CROPS. EXAMPLE OF INTERNATIONAL COOPERATION
EFECTO DE ELICITORES SOBRE LA PRODUCCIÓN, CALIDAD Y SISTEMAS ANTIOXIDANTES EN CIRUELAS, CEREZAS Y ALCACHOFAS
Relación entre el color y el contenido de clorofilas y carotenoides durante la maduración del limón (Citrus limon L.) Osbeck, cv. Fino 49.
Evaluation of Particle Size Influence on Proximate Composition,Physicochemical, Techno-Functional and Physio-FunctionalProperties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts
Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252).
Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolens L.)
Influence of the fruit juice carriers on the abilty of Lactobacillus plantarum DSM20205 to improve in vitro intestinal barrier integrity and its probiotic properties
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.
Aumento de la aceptabilidad de arilos de granada deshidratados mejorados respecto a los comerciales
INTERNATIONAL SYMPOSIUM BIOENGINEERING OF ANIMAL RESOURCES (Congress Organization)
ACEPTACIÓN DE ACEITUNAS HIDROSOSTENIBLES EN EL MERCADO EUROPEO
Sanlili, desarrollo de un helado de pera y chia sin lactosa
Tratamientos pre-cosecha con compuestos naturales
RDF description of Tecnología Agroalimentaria 2017 - http://research.umh.es/vivo/pub/memoria/2017/org_24