Anualidad
Research Activity Report
Effect of postharvest treatments with salicylates on `Royal Rosa¿ plum quality attributes
In vitro digestion models suitable for foods: opportunities for new fields of application and challenges
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
Efecto de la inclusión a largo plazo de dos subproductos agroindustriales (brócoliy planta de alcachofa) ensilados en la dieta de cabras Murciano-Granadinassobre la ingestión, producción y composición de la leche
Efecto del ácido oxálico, aplicado en el cultivo, sobre la producción y conservación de uva cv. Magenta.
Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive
How olive growers can estimate sustainability of their water management. Definition of a Hydrosustainable Index
ESTUDIO DE REGIONES GENÓMICAS ASOCIADAS A LA VARIANZA AMBIENTAL EN EL TAMAÑO DE CAMADA EN CONEJOS
Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees
Perspectivas del uso del microbioma y el metagenoma para la creación de una línea de conejos robusta y productiva
Effect of broccoli by-product and artichoke plant on blood metabolites and urea of goat's milk
Re¿evaluation of aluminium sulphates (E 520¿523) and sodium aluminium phosphate (E 541) as food additives
Deficit irrigation and emerging fruit crops as a strategy to save water in Mediterranean semiarid agrosystems
Comparación de la calidad de carne en conejos albinos y de ojo negro.
Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Dyospyros kaki) co-products during in vitro gastrointestinal digestion
Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive
Sustainability of the Legal Endowments of Water in Almond Trees and a New Generation of High Quality Hydrosustainable Almonds
Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color
Effects of Methyl Jasmonate Treatment on Fruit Quality Properties.
El tratamiento con salicilato de metilo modifica la maduración de la uva de mesa en la parra y su calidad
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
Quality of dairy foods as affected by the inclusion of horticultural by-products in the diet of dairy goats
Re-evaluation of silicon dioxide (E 551) as a food additive.
Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive.
Evolución de las temperaturas en el enfriamiento y procesado de uva de mesa en dos regímenes de trabajo
Characterization of uterine capacity and fetal development in rabbit of local Algerian population and synthetic line
fOCUS GROUP EN TURRÓN GUIRLACHE Y CHOCOLATE CON Y SIN INULINA
The genetic parameters of the line ITELV 2006: Analysis of the ten generations
Influencia de las mamitis en la producción y calidad de la leche
Pre- and Postharvest Tools to Maintain Plum and and Sweet cherry quality: Eating quality and Health promoting properties for fresh market.
Re-evaluation of gellan gum (E 418) as food additive
Alimentos hidrSOStenibles, una nueva realidad para el ahorro de agua en la agricultura española:presente y futuro
Safety of hydroxyanthracene derivatives for use in food.
¿Se puede incrementar la vida útil poscosecha de la Granada Mollar de Elche con salicilatos?
Growth performances, carcass traits,meat quality and blood metabolic parameters in rabbits of local Algerian population and synthetic line
Application of Polyamines to Maintain FunctionalProperties in Stored Fruits
Re-evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives
Quality of dairy foods as affected by the inclusion of horticultural by-products in th diet of dairy goats
ALIMENTACIÓN SOSTENIBLE EN CAPRINO, USO DE SUBPRODUCTOS LOCALES (ALCACHOFA, CYNARA SCOLYMUS)EN LA DIETA: EFECTO EN EL PERFIL LIPIDICO DE LA LECHE
Conociendo al nuevo consumidor. Hacia donde orientar la innovacion
La Trashumancia como sistema de producción en España
Embryo manipulation techniques in the rabbit
POLYAMINES AND OTHER SECONDARY METABOLITES OF GREEN-LEAF AND RED-LEAF ALMOND ROOTSTOCKS TRIGGER IN RESPONSE TO SALINITY
Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive
Quality Parameters, Volatile Composition and Sensory Profiles of Highly Endangered Spanish Citrus Fruits
Safety in use of glucosylated steviol glycosides as a food additive in different food categories.
EFFECTS OF IRRIGATION DOSE, PLANT DENSITY, APPLICATION OF ORGANIC ACIDS, AND HARVEST DATE ON THE QUALITY AND YIELD OF COMMERCIAL AROMATIC PLANTS
Bioaccessibility of phenolic compounds and antioxidant capacity of Chia (Salvia hispanica L.) seeds
Presentation of the University of Miguel Hernández de Elche of Spain and research activities
Elaboración de desayunos con baja carga glucémica
Variabilidad de las propiedades funcionales de alcachofa Blanca de Tudela
CREACIÓN DE UNA LÍNEA DE CONEJOS DE CARNE CON FENOTIPO OSCURO
Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L.) and Mediterranean minor crops purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)
Application of Polyamines to Maintain Functional Properties in Stored Fruits
Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives.
Preharvest treatments with salicylates enhance nutrient and antioxidant compounds in plum at harvest and after storage
Effects of preharvest salicylate treatments on quality and antioxidant compounds of plums
EFECTO DE LA ESTACIÓN SOBRE EL DESARROLLO EMBRIONARIO TEMPRANO EN CONEJAS
Estudio comparativo de 10 variedades de lechuga `baby leaf¿ almacenadas en cuarta gama
Effects of inclusion of date seed oil and extract on lipid oxidation and fatty acid composition of pork patties
Training on genetic analysis (genetic software).
Consumers' opinion on dried pomegranate arils to determine the best processing conditions
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
EFFECTS OF FIBER RICH FLOURS (CHENOPODIUM QUINOA WILLD) AS PARTIAL FAT REPLACERS ON SHELF-LIFE OF LOW-FAT COOKED MEAT PRODUCT
Introduction to the Special Issue: Application of essential oils in food systems
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)
PERSIMMON (CV. `ROJO BRILLANTE¿) FLOURS OBTAINED FROM JUICE CO-PRODUCTS AS A NEW INGREDIENT FOR NEW FOODS PRODUCTS DEVELOPMENT
UNIVERSITY, FOOD INDUSTRY AND HIGH SCHOOL STUDENT COLLABORATIVE PROJECT: INTRODUCTION TO FOOD SENSORY ANALYSIS
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 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
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
DFT based classification of olive oil type using a sinusoidally heated, low cost electronic nose
Efecto de la estación sobre la movilización de las reservas grasas en conejas primíparas
Tratamientos con ácido salicílico mejoran la producción y calidad de Granada Mollar de Elche
Cucumber by-products as funtional ingredients
Phenolic and triterpenoid composition and inhibition of alpha-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment
Unraveling genomic regions associated with environmental variance of litter size in rabbits
Re-evaluation of propane-1,2-diol (E 1520) as a food additive.
Jerusalem Artichoke extract for watermelon juice stabilization
INFLUENCIA DE LA MAMITIS SUBCLÍNICA EN LA PRODUCCIÓN Y CALIDAD DE LA LECHE DE CABRA
mi experiencia profesional como mujer dedicada a la ciencia
Scientific opinion on the safety of manacolins in red yeast rice.
El trabajo de las mujeres rurales como garantía para el desarrollo
Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
Preharvest application of oxalic acid improves antioxidant systems in plums
Scientific opinion on the safety of green tea catechins
TECHNO-FUNCTIONAL PROPERTIES ANDANTIOXIDANT ACTIVITY OF CHIA SEEDS
XIII CONGRESO DE AGRICULTURA ECOLOGICA: ¿SISTEMAS ALIMENTARIOS AGROECOLOGICOS Y CAMBIO CLIMATICO¿ (Congress Organization)
Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)
Determinación de ácidos grasos en diferentes marcas comerciales de semilla de lino
COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS
Volatile composition and sensory profile of oyster mushroom as affected by drying method
Valorization of date fruit by-products as low-cost natural antioxidant for meat industry
Influence of Postharvest Technologies and Handling Practices on Phytochemicals in Fruits and Vegetables
I CONGRESO INTERNACIONAL DE VIOLENCIA DE GENERO: ¿LA TRATA DE MUJERES Y NIÑAS CON FINES DE EXPLOTACION SEXUAL¿. (Congress Organization)
Correlated response body condition and energy mobilisation in rabbits selected for litter size variability
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.
Fruit Response to Water-Scarcity Scenarios. Water Relations and Biochemical changes
Cherimoya (Annona cherimola, Mill) peels as functional food ingredient: Influence of maturity on the functional, physico-chemical and technological properties
PERSIMMON FLOURS AS SOURCE OF DIETARY FIBER AND POLYPHENOLS: APPLICATION TO MEAT PRODUCTS
Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive
Research, development and innovation on Hydrosostainable products based on pomegranate: example of double PHD title between Spain and Poland
Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion
Desarrollo e innovación de productos cárnicos funcionales
QUINOA FLOUR AS A FUNCTIONAL INGREDIENT IN THE COMPOSITION OF BEEF HAMBURGERS
Re-evaluation of stannous chloride (E512) as food additive.
Respuesta de la granada al embolsado bajo distintas condiciones de riego
Nutritional quality of beef patties with added flaxseed and tomato paste
Characterization of the functional, physico-chemical and technological properties of avocado (Persea Americana, L.) peel flours in different ripening stages
Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive.
Quinoa (Chenopodium quinoa Willd) paste aspartial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety
Participación en la "Nit de les Investigadores"
Quality of pomegranate pomace as affected by drying method
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")
Chia oil extraction coproduct as a potential new ingredient for the food industry: chemical, physicochemical, technofunctional and antioxidant properties
Antioxidant and anthocyanin content in fermented milks with sweet cherry is affected by the starter culture and the ripening stage of the cherry
EFECTO DE LA CONSANGUINIDAD SOBRE EL PESO DEL GAZAPO AL NACIMIENTO
Pomegranate and pomegranate-based products. A rich treasure
Selection for Genetic Environmental Sensitivity of Litter Size Changes Resilience in Rabbits
XII SIMPOSIO NACIONAL Y X IBERICO DE MADURACION Y POSTCOSECHA (Congress Organization)
Rosehip oil added to Aloe vera gel as postharvest coating of `Songría¿ plums and `President¿ prunes
Effect of mid-line or low-line milking systems on lipolysis and milk composition in dairy goats
The influence of drying method on volatile composition and sensory profile of Boletus edulis
Controlled water stress application in almond trees and its impact on the fruit quality parameters
Mujer, prostitución y trata: evaluación y sensibilización en contextos educativos
Fruit water relations as a tool to reduce fruit physiopathies incidence and to increase fruit quality
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.
Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form
Lipase catalyzed deacidification of tocopherol-rich distillates obtained from natural Vitamin E sources
Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters
Panorama Nacional de la Investigacio¿n en Postcosecha de Frutas y Hortalizas.
Cropping system contributes largely to fruit composition and sensory properties of pomegranate (Punica granatum L. var. Gabsi)
Efecto en la calidad de las granadas recolectadas en dos periodos y conservadas durante 3 meses a 2 condiciones de temperatura.
Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements
Food sensory analysis: A tool for training high school students to improve the scientific culture skills
Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates
Physicochemical and nutritional composition, volatile profile and antioxidant activity differences in Spanish jujube fruits.
Volatile composition and sensory profile of shiitake mushrooms as affected by drying method
Selección de clones de Jatropha curcas según la calidad de su aceite
Food components with potential to be used in the therapeutic approach of mental diseases.
Why cannabinoids can drive to a tech and scientific revolution?
Uso de subproductos locales (alcachofa, Cynara scolymus) en la dieta: efecto en el perfil lipídico de la leche
Influence of Spanish-style processing and regulated deficit irrigation in Manzanilla de Sevilla olives quality attributes
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
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
RDF description of Tecnología Agroalimentaria 2018 - http://research.umh.es/vivo/pub/memoria/2018/org_24