Anualidad
Research Activity Report
SENSORY MARKETING AS A TOOL FOR DEVELOPING NEW FOOD PRODUCTS
Re-evaluation of gellan gum (E 418) as food additive
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)
Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive
Volatile composition and sensory profile of shiitake mushrooms as affected by drying method
Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees
Physicochemical and nutritional composition, volatile profile and antioxidant activity differences in Spanish jujube fruits.
Quality Parameters, Volatile Composition and Sensory Profiles of Highly Endangered Spanish Citrus Fruits
Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive
Volatile composition and sensory profile of oyster mushroom as affected by drying method
Determinación de ácidos grasos en diferentes marcas comerciales de semilla de lino
Deficit irrigation and emerging fruit crops as a strategy to save water in Mediterranean semiarid agrosystems
Re¿evaluation of aluminium sulphates (E 520¿523) and sodium aluminium phosphate (E 541) as food additives
Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive
Prenatal exposure to metal mixture and birth outcomes in a population from the New Hampshire Birth Cohort Study
EFFECTS OF IRRIGATION DOSE, PLANT DENSITY, APPLICATION OF ORGANIC ACIDS, AND HARVEST DATE ON THE QUALITY AND YIELD OF COMMERCIAL AROMATIC PLANTS
Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements
Toenail Manganese as biomarker of drinking water exposure: a reliability study from a U.S. pregnancy cohort
The influence of drying method on volatile composition and sensory profile of Boletus edulis
Effects of two rootstocks (Pistacia Vera L. and Pistacia Atlantica Desf.) on the yield, morphology, chemical composition, and functional properties of two pistachio varieties ("Mateur" And "Achoury")
Uso de subproductos locales (alcachofa, Cynara scolymus) en la dieta: efecto en el perfil lipídico de la leche
fOCUS GROUP EN TURRÓN GUIRLACHE Y CHOCOLATE CON Y SIN INULINA
UNIVERSITY, FOOD INDUSTRY AND HIGH SCHOOL STUDENT COLLABORATIVE PROJECT: INTRODUCTION TO FOOD SENSORY ANALYSIS
Re-evaluation of propane-1,2-diol (E 1520) as a food additive.
Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color
Re-evaluation of stannous chloride (E512) as food additive.
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.
Consideraciones sobre la introducción de algunos cultivos subutilizados como herramienta pra mejorar la biodiversidad y reducir el uso del agua en zonas con limitados recursos hídricos
Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates
Evaluación de la variabilidad genética de clones de la variedad Monastrell en Alicante mediante GBS (Genotyping by Sequencing)
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
COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS
Controlled water stress application in almond trees and its impact on the fruit quality parameters
Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
Consumers' opinion on dried pomegranate arils to determine the best processing conditions
ALIMENTACIÓN SOSTENIBLE EN CAPRINO, USO DE SUBPRODUCTOS LOCALES (ALCACHOFA, CYNARA SCOLYMUS)EN LA DIETA: EFECTO EN EL PERFIL LIPIDICO DE LA LECHE
Fruit Response to Water-Scarcity Scenarios. Water Relations and Biochemical changes
Recovering ancient grapevines varieties in the Spanish provinces of Alicante and Valencia
Pomegranate and pomegranate-based products. A rich treasure
Sustainability of the Legal Endowments of Water in Almond Trees and a New Generation of High Quality Hydrosustainable Almonds
Quality of dairy foods as affected by the inclusion of horticultural by-products in the diet of dairy goats
Perception of the application of Environmental Management Systems at golf courses in Spain.
Quality of dairy foods as affected by the inclusion of horticultural by-products in th diet of dairy goats
Safety in use of glucosylated steviol glycosides as a food additive in different food categories.
Opportunities and Challenges for Dietary Arsenic Intervention
TURRÓN TRADICIONAL VS TURRÓN FUNCIONAL: UN PROYECTO DE REFORMULACIÓN SALUDABLE
Safety of hydroxyanthracene derivatives for use in food.
Influence of Spanish-style processing and regulated deficit irrigation in Manzanilla de Sevilla olives quality attributes
CO- COMPOSTAJE DE RESIDUOS AGROALIMENTARIOS: USO DE ANÁLISIS TÉRMICO Y ESPECTROSCOPÍA DE FLUORESCENCIA EN LA DETERMINACIÓN DE LA CALIDAD DEL PROCESO Y DEL PRODUCTO
Food components with potential to be used in the therapeutic approach of mental diseases.
FOCUS GROUP EN TURRÓN GUIRLACHE Y CHOCOLATE CON Y SIN INULINA
Re-evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives
Phenolic and triterpenoid composition and inhibition of alpha-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment
Food sensory analysis: A tool for training high school students to improve the scientific culture skills
Scientific opinion on the safety of green tea catechins
Efecto de las aplicacions foliares de polímeros de quitosana (QuitoMax) en la calidad de la granada (Punica grantum L. cv Mollar de Elche) bajo distintas condiciones de riego
Cherimoya (Annona cherimola, Mill) peels as functional food ingredient: Influence of maturity on the functional, physico-chemical and technological properties
Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L.) and Mediterranean minor crops purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)
Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters
Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive.
Quality of pomegranate pomace as affected by drying method
Re-evaluation of silicon dioxide (E 551) as a food additive.
Alimentos hidrSOStenibles, una nueva realidad para el ahorro de agua en la agricultura española:presente y futuro
Scientific opinion on the safety of manacolins in red yeast rice.
Fruit water relations as a tool to reduce fruit physiopathies incidence and to increase fruit quality
Re¿evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives
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
XIII CONGRESO DE AGRICULTURA ECOLOGICA: ¿SISTEMAS ALIMENTARIOS AGROECOLOGICOS Y CAMBIO CLIMATICO¿ (Congress Organization)
Antioxidant and anthocyanin content in fermented milks with sweet cherry is affected by the starter culture and the ripening stage of the cherry
How olive growers can estimate sustainability of their water management. Definition of a Hydrosustainable Index
Elaboración de desayunos con baja carga glucémica
DFT based classification of olive oil type using a sinusoidally heated, low cost electronic nose
Cropping system contributes largely to fruit composition and sensory properties of pomegranate (Punica granatum L. var. Gabsi)
Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive.
Infants¿ dietary arsenic exposure during transition to solid food
Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form
Dilution of rice with other gluten free grains to lower inorganic arsenic in foods for young children in response to European Union regulations provides impetus to setting stricter standards
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
Research, development and innovation on Hydrosostainable products based on pomegranate: example of double PHD title between Spain and Poland
Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives.
Rice consumption and incidence of bladder cancer in a United State population
New trends in the microencapsulation of functional fatty acid-rich oils using transglutaminase catalyzed crosslinking
Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. cladodes and fruits
Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)
GESTION INTEGRAL DE LAS DEYECCIONES CANINAS:COMPOSTAJE Y DIGESTION ANAEROBIA
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.
Respuesta de la granada al embolsado bajo distintas condiciones de riego
Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive
Characterization of the functional, physico-chemical and technological properties of avocado (Persea Americana, L.) peel flours in different ripening stages
Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
RDF description of Calidad y Seguridad Alimentaria 2018 - http://research.umh.es/vivo/pub/memoria/2018/gi_866