Research Organization
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2018
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Anualidad
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Research Activity Report
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RDF description of Innovaciones en Productos Alimentarios 2018 - http://research.umh.es/vivo/pub/memoria/2018/gi_829
type: Document
rights: termsOfUse
date: 2026-08-14T14:46:26
publisher: Innovaciones en Productos Alimentarios 2018

Innovaciones en Productos Alimentarios 2018
type: 2018
most specific type: Research Organization
includes: 2002/00006/003
includes: NW0016VF
most specific type: 2018
includes: GLUTENFREE1.13ET
includes: CRDO-ALICANTE1.18A
includes: Flexible Regression and Smoothing: Using GAMLSS in R
includes: 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
includes: AGL2016-75794-C4-1-R
includes: RP0014VF
includes: AGCOOP_D/2018/014
includes: Alimentos hidrSOStenibles, una nueva realidad para el ahorro de agua en la agricultura española:presente y futuro
includes: Estudios de diferentes sistemas suelo-enmienda-mulching y su efecto en la evaporación del agua
includes: MTM2016-77501-P
includes: PEREZ ALVAREZ, JOSE ANGEL
includes: SENDRA NADAL, ESTHER
includes: Resultados a largo plazo del tratamiento con Belimumab, en pacientes con Lupus Eritematoso Sistémico: datos de práctica clínica
includes: NAVARRO RODRIGUEZ DE VERA, CASILDA
includes: Ventajas de la vacunación por enfermería de reumatología de los pacientes con enfermedades reumáticas inflamatorias de origen autoinmune. Análisis de los 3 primeros años
includes: Estudio de la prevalencia y caracterización del dolor irruptivo referido al aparato locomotor en una consulta de reumatología
includes: Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
includes: PERSIMMON (CV. `ROJO BRILLANTE¿) FLOURS OBTAINED FROM JUICE CO-PRODUCTS AS A NEW INGREDIENT FOR NEW FOODS PRODUCTS DEVELOPMENT
includes: Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours form Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products
includes: AGL2016-75687-C2-2-R
includes: Coregionalization models or Misalignment problems; when more than one likelihood are required
includes: Sustainability of the Legal Endowments of Water in Almond Trees and a New Generation of High Quality Hydrosustainable Almonds
includes: XIII CONGRESO DE AGRICULTURA ECOLOGICA: ¿SISTEMAS ALIMENTARIOS AGROECOLOGICOS Y CAMBIO CLIMATICO¿ (Congress Organization)
type: Research Organization
includes: Chia oil extraction coproduct as a potential new ingredient for the food industry: chemical, physicochemical, technofunctional and antioxidant properties
includes: Quinoa (Chenopodium quinoa Willd) paste aspartial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety
includes: Introduction to the Special Issue: Application of essential oils in food systems
includes: ALIMENTACIÓN SOSTENIBLE EN CAPRINO, USO DE SUBPRODUCTOS LOCALES (ALCACHOFA, CYNARA SCOLYMUS)EN LA DIETA: EFECTO EN EL PERFIL LIPIDICO DE LA LECHE
type: Thing
includes: Geographic and Racial Disparities in Infant Hearing Loss
includes: http://research.umh.es/vivo/pub/comunicacion/193001
includes: EQC2018-004170-P
relates: Innovaciones en Productos Alimentarios
includes: AYUNTAORI5.18CA
includes: Desarrollo e innovación de productos cárnicos funcionales
includes: Controlled water stress application in almond trees and its impact on the fruit quality parameters
includes: Quality of dairy foods as affected by the inclusion of horticultural by-products in the diet of dairy goats
includes: 2012/00002/005
includes: JS0032VF
includes: Nutritional quality of beef patties with added flaxseed and tomato paste
includes: Análisi sensorial Osmosis 2017
includes: AGL2015-64518-R
includes: LIFE16 ENV/ES/000331
includes: Food sensory analysis: A tool for training high school students to improve the scientific culture skills
includes: EFFECTS OF FIBER RICH FLOURS (CHENOPODIUM QUINOA WILLD) AS PARTIAL FAT REPLACERS ON SHELF-LIFE OF LOW-FAT COOKED MEAT PRODUCT
includes: BARBER VALLES, JOSEP XAVIER
includes: QUINOA FLOUR AS A FUNCTIONAL INGREDIENT IN THE COMPOSITION OF BEEF HAMBURGERS
includes: CRDO-GRANADA1.18A
includes: PIEU2017/39
includes: OSMOSIS2017/42
included: Innovaciones en Productos Alimentarios
includes: Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Dyospyros kaki) co-products during in vitro gastrointestinal digestion
includes: In vitro digestion models suitable for foods: opportunities for new fields of application and challenges
type: Anualidad
includes: Conociendo al nuevo consumidor. Hacia donde orientar la innovacion
includes: CX1009VF
includes: CONSELLAGROAMBIENT1.18X
includes: UNIVERSITY, FOOD INDUSTRY AND HIGH SCHOOL STUDENT COLLABORATIVE PROJECT: INTRODUCTION TO FOOD SENSORY ANALYSIS
type: Research Activity Report
includes: Antioxidant and anthocyanin content in fermented milks with sweet cherry is affected by the starter culture and the ripening stage of the cherry
includes: Uso de subproductos locales (alcachofa, Cynara scolymus) en la dieta: efecto en el perfil lipídico de la leche
includes: OSMOSIS2017/36
includes: Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
includes: BOCOPA1.18T
includes: SAYAS BARBERA, MARIA ESTRELLA
includes: ¿Podemos mantener más humedad en el suelo agrícola gracias a la materia orgánica? Efecto de una enmienda orgánica y diferentes tipos de mulching sobre la evaporación del suelo
includes: Calibración de sondas FDR de bajo coste para la determinación de humedad en un suelo franco
includes: GALPAGRO1.17A
includes: Valorization of date fruit by-products as low-cost natural antioxidant for meat industry
includes: TECHNO-FUNCTIONAL PROPERTIES ANDANTIOXIDANT ACTIVITY OF CHIA SEEDS
includes: PERSIMMON FLOURS AS SOURCE OF DIETARY FIBER AND POLYPHENOLS: APPLICATION TO MEAT PRODUCTS
includes: CO- COMPOSTAJE DE RESIDUOS AGROALIMENTARIOS: USO DE ANÁLISIS TÉRMICO Y ESPECTROSCOPÍA DE FLUORESCENCIA EN LA DETERMINACIÓN DE LA CALIDAD DEL PROCESO Y DEL PRODUCTO
includes: Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters
includes: Influence of Spanish-style processing and regulated deficit irrigation in Manzanilla de Sevilla olives quality attributes

2002/00006/003
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Flexible Regression and Smoothing: Using GAMLSS in R
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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
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Alimentos hidrSOStenibles, una nueva realidad para el ahorro de agua en la agricultura española:presente y futuro
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Estudios de diferentes sistemas suelo-enmienda-mulching y su efecto en la evaporación del agua
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PEREZ ALVAREZ, JOSE ANGEL
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Resultados a largo plazo del tratamiento con Belimumab, en pacientes con Lupus Eritematoso Sistémico: datos de práctica clínica
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Ventajas de la vacunación por enfermería de reumatología de los pacientes con enfermedades reumáticas inflamatorias de origen autoinmune. Análisis de los 3 primeros años
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Estudio de la prevalencia y caracterización del dolor irruptivo referido al aparato locomotor en una consulta de reumatología
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Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
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PERSIMMON (CV. `ROJO BRILLANTE¿) FLOURS OBTAINED FROM JUICE CO-PRODUCTS AS A NEW INGREDIENT FOR NEW FOODS PRODUCTS DEVELOPMENT
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Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours form Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products
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Coregionalization models or Misalignment problems; when more than one likelihood are required
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Sustainability of the Legal Endowments of Water in Almond Trees and a New Generation of High Quality Hydrosustainable Almonds
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XIII CONGRESO DE AGRICULTURA ECOLOGICA: ¿SISTEMAS ALIMENTARIOS AGROECOLOGICOS Y CAMBIO CLIMATICO¿ (Congress Organization)
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Chia oil extraction coproduct as a potential new ingredient for the food industry: chemical, physicochemical, technofunctional and antioxidant properties
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Quinoa (Chenopodium quinoa Willd) paste aspartial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety
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Introduction to the Special Issue: Application of essential oils in food systems
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ALIMENTACIÓN SOSTENIBLE EN CAPRINO, USO DE SUBPRODUCTOS LOCALES (ALCACHOFA, CYNARA SCOLYMUS)EN LA DIETA: EFECTO EN EL PERFIL LIPIDICO DE LA LECHE
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Geographic and Racial Disparities in Infant Hearing Loss
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http://research.umh.es/vivo/pub/comunicacion/193001
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Controlled water stress application in almond trees and its impact on the fruit quality parameters
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Quality of dairy foods as affected by the inclusion of horticultural by-products in the diet of dairy goats
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PERSIMMON FLOURS AS SOURCE OF DIETARY FIBER AND POLYPHENOLS: APPLICATION TO MEAT PRODUCTS
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ESTUDIO DE LA PREVALENCIA Y CARACTERIZACIóN DEL DOLOR IRRUPTIVO REFERIDO AL APARATO LOCOMOTOR EN UNA CONSULTA DE REUMATOLOGíA.
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